If you need a fast and easy side dish to complement any meal (don’t we all?) sauteed mushrooms and onions are an easy choice. They only take about ten minutes and can be served with just about any meal!
- Mushrooms – white button mushrooms work fine, cremini work great as well
- Onion – one yellow, adjust size according to your love for onions
- Olive oil and butter – for frying
- Garlic clove
- Cooking sherry or a sweet white wine
- Tamari or soy sauce
How to make sauteed mushrooms and onions
Start with some olive oil and butter in a skillet on medium heat. When the butter has melted, add the onions and fry for a minute or two. Then add the mushrooms and stir to coat thoroughly with the buttery oil. Fry the mushrooms and onions for about 7-8 minutes, stirring occasionally to ensure everything is evenly cooked.
Add minced garlic and cook, stirring, for a minute.
Add a splash of sherry and tamari or soy sauce and stir well to evenly coat. Continue cooking for 2-3 minutes, or until the liquid has evaporated.
Soy Sauce vs. Tamari
I commonly see tamari suggested as a soy sauce substitute for those needing gluten-free variations. I assumed for a long time that it was simply gluten-free soy sauce. But there are other differences.
Soy sauce originated about 2200 years ago in ancient China and spread throughout the East and Southeast Asia where it is used in cooking and as a condiment. (Wikipedia)
Tamari is a type of soy sauce, produced in a specific region of Japan. It is made with little or no wheat products, so anyone highly sensitive to gluten should check ingredient labels carefully.
But I feel there is a clear difference in taste. Soy sauce can sometimes taste overwhelmingly salty to me. In comparison, tamari has a similar taste but without so much salt I feel that the other umami flavors really come through. I have started to migrate away from soy sauce and more toward tamari due to this. If, like me, you tend to be a little sensitive to salt, give tamari a try!
Serving suggestions for sauteed mushrooms and onions
These mushrooms and onions go well with so many other dishes. Here are a few ideas:
- Grilled steak – a classic choice
- Chicken breast
- Use as a topping for a baked potato
- With scrambled eggs (my usual breakfast with any leftovers 😀 )
- Serve with Cheesy Cauliflower Rice
Sauteed Mushrooms and Onions
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 yellow onion sliced
- 16 oz mushrooms sliced
- 1 garlic clove minced
- Dash of cooking sherry sweet white wine can be substituted
- Dash of tamari or soy sauce
- Melt butter and olive oil in a large skillet on medium heat.
- Add onion. Cook and stir for 1-2 minutes to start to soften.
- Add mushrooms and stir to coat with buttery oil.
- Cook 7-8 minutes, stirring occasionally, until onions are soft and mushrooms are beginning to brown.
- Add garlic. Cook and stir for about a minute.
- Add sherry and tamari and stir. Continue cooking for a couple minutes, until liquid evaporates.
- Season with a little salt and pepper and serve!
Nutrition values are estimates only, using online calculators. Please verify using your own data.