How to Sauté Mushrooms and Onions

White onions go well with sautéed mushrooms.

Sautéed mushrooms and onions are commonly used as a topping for steaks. You can also serve them as a side dish or fold them into an omelet. White mushrooms are commonly sautéed with onions, but you can use cloud ear or cremini as well. The same goes for the onions: Some prefer Bermuda onions, while others reach for white or red ones. To save calories, you can sautée the vegetables in low-fat butter or margarine.

Things You'll Need

• 1 medium-size onion
• Sharp knife
• Cutting board
• Water
• 1 lb. mushrooms
• 1 tbsp. olive oil
• 2 tbsp. butter
• Small frying pan
• Spatula
• 1 tsp. Worcestershire sauce
• 1/4 tsp. garlic salt

Instructions

1. Peel the skin from one medium-sized onion.

2. Chop the onion into bite-sized pieces on a cutting board with a sharp knife.

3. Rinse off 1 lb. of fresh mushrooms under cold water.

4. Slice the mushrooms into bite-sized pieces on the cutting board with the knife, including the stems.

5. Place 1 tbsp. of olive oil and 2 tbsp. of butter in a small frying pan.

6. Set the pan on a burner that matches its size and turn the heat to a medium setting.

7. Melt the butter into the oil. Lift the pan and tilt it in a circular motion so the butter and oil evenly coat the bottom.

8. Add the mushrooms and onion.

9. Simmer the vegetables for about 18 minutes, or until the onions soften and the mushrooms turn brown. Regularly stir the ingredients with a spatula.

10. Stir in 1 tsp. Worcestershire sauce and 1/4 tsp. of garlic salt and simmer the mushrooms and onions for two more minutes.

Tips & Warnings

• Adding ¼ cup of red wine gives additional flavor.

References

• French Onion Soup: Different Types of Onions --- A Complete Glossary
• The Cook's Thesaurus: Mushrooms
• Food.com: Mushrooms and Onions for Steak