Laura Smith
Sauteed mushrooms and onions are a versatile side dish that can be served with steak, shrimp, salmon, or even as a topping for pizza or burgers. The order in which you saute the mushrooms and onions can depend on the desired result and the type of dish being prepared. Some recipes call for the onions to be sauteed first, especially if they are being caramelized, while others recommend starting with the mushrooms to prevent them from becoming watery. Ultimately, the decision of whether to saute mushrooms or onions first comes down to personal preference and the specific requirements of the dish being prepared.
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What You'll Learn
Sauteing mushrooms and onions together
Sautéed mushrooms and onions are a versatile dish that can be served as a side or light dinner. They are also a great addition to vegetarian and vegan dishes, providing a savory, meaty flavor.
When sautéing mushrooms and onions together, it is important to consider the cooking time and moisture content of each ingredient. Mushrooms have a high water content and need to be cooked on high heat to get a good sear without losing too much moisture. Onions, on the other hand, take longer to cook and benefit from being sautéed on low to medium heat to prevent burning.
- Prepare your ingredients: Slice the onion into strips and peel and dice the garlic. For the mushrooms, wipe them clean with a damp paper towel to remove any dirt (avoid washing them as this will make them watery and slimy). Slice the mushrooms evenly, including the stems, to ensure uniform cooking.
- Heat your pan: Use a large skillet or sauté pan and heat olive oil or a combination of butter and oil over medium-high heat. You can also add a splash of Worcestershire sauce or balsamic vinegar to the pan for extra flavor.
- Sauté the onions first: Add the onions to the pan and sauté until they become translucent. This usually takes around 2-5 minutes, depending on the heat and thickness of your onion slices.
- Add the garlic: Once the onions are translucent, add the garlic to the pan and cook until fragrant. Stir frequently to prevent burning.
- Increase the heat and add the mushrooms: Turn the heat up to high and add the sliced mushrooms to the pan. Cook the mushrooms until they start to brown, stirring occasionally. This should take about 5 minutes.
- Season and continue cooking: Add a teaspoon of olive oil and season with salt and pepper (or kosher salt). Stir well and continue sautéing the mushrooms and onions for an extra couple of minutes.
- Optional additions: For extra flavor, you can add a splash of white wine, soy sauce, or additional Worcestershire sauce during cooking. You can also finish the dish with a handful of chopped parsley or minced garlic, stirring continuously until it is cooked to your liking.
- Serve: Sautéed mushrooms and onions can be served as a side dish or light meal. They go well with grilled steak, beef tenderloin, or chicken. Any leftovers can be stored in the refrigerator for up to 3-4 days and reheated in a pan for the best flavor.
It is worth noting that some cooks recommend sautéing mushrooms separately from onions due to their different cooking times and moisture levels. However, by following the above steps and adjusting the heat and cooking times as needed, you can successfully sauté mushrooms and onions together to create a delicious and versatile dish.
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Caramelising onions
To begin, cut off about half an inch from the stem ends of the onions and remove the roots. Halve the onions and cut them into thin slices. The onion should then naturally separate into half-rings. Before you add them to the pan, separate the onion layers. Aim for the slices to be as even as possible so that they cook at the same rate.
Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter. Heat the oil over medium heat. Add the thinly sliced onions and cook for 5 minutes, stirring frequently, until the onions soften and turn translucent.
Once the onions begin to soften and take on a golden hue, reduce the heat to medium-low or low. Sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelisation process. Continue stirring the onions until they have reached the colour you like. For extra caramelisation, turn up the heat to medium at the end of the cooking process, stirring constantly and scraping up the browned bits from the bottom of the pan.
Caramelised onions can be stored in an airtight container in the refrigerator for up to four days to a week. They can also be frozen for up to two to three months.
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Sauteing garlic with mushrooms and onions
To begin the sauteing process, you will first need to prepare the garlic, mushrooms, and onions. For the garlic, crushing or mincing it is preferable as it is a powerful flavor. You can also use jarred pre-minced garlic as a convenient alternative. For the mushrooms, clean them gently with a paper towel or mushroom brush, then slice them into thick pieces. As for the onions, you can slice them into strips or chop them into smaller pieces.
Now, for the actual sauteing process, there are a few different approaches you can take depending on the desired result and the specific ingredients you are using. Here are two common methods:
Method 1: Sauteing Onions First
This method is often used when you want to caramelize the onions, which can take around 45 minutes or longer. Start by melting butter in a large skillet or cast-iron pan over medium to medium-high heat. Once the butter is melted and foaming, add the onions and saute for 4-5 minutes, or until they become translucent and softened. Then, add the mushrooms and garlic, tossing them with the butter. Continue cooking until the mushrooms reduce to half their size, then season with a steak rub and cook for another minute or so.
Method 2: Sauteing Mushrooms First
This method is recommended when you want to focus on searing the mushrooms and preventing them from losing their moisture. Start by adding a splash of water to the pan and placing it over medium-high heat. Add the mushrooms, cover, and cook until most of the water has evaporated. Then, add the onions and continue cooking until they become translucent. At this point, you can add oil or butter and saute until they are done to your liking. Finally, add the garlic and saute for an additional 30 seconds or so.
Remember, the key to developing deep and rich flavors in your dish is allowing the mushrooms to caramelize properly. You can also experiment with different types of mushrooms and seasonings to create unique flavor profiles and textures.
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The best mushrooms for sauteing
When it comes to choosing the best mushrooms for sauteing, there are several varieties that stand out for their flavour and texture. Here are some of the top recommendations:
Cremini (Baby Bella) Mushrooms
Cremini mushrooms, also known as baby bella mushrooms, are an excellent choice for sauteing. They are widely available in grocery stores and offer a good balance of flavour and texture. Baby bella mushrooms are known for their earthy and savoury flavour, making them a versatile ingredient in various dishes.
Shiitake Mushrooms
Shiitake mushrooms are another variety that is well-suited for sauteing. They have a distinct umami flavour and a meaty texture, adding depth and richness to your dishes. Shiitake mushrooms are commonly used in Asian cuisine and are known for their health benefits, including their high vitamin and mineral content.
Oyster Mushrooms
Oyster mushrooms are a type of wild mushroom that is increasingly popular in culinary applications. They have a delicate texture and a mild, slightly sweet flavour. When sauteed, oyster mushrooms take on a slightly nutty aroma and a chewy texture, making them a unique and tasty addition to your meals.
Portobello Mushrooms
Portobello mushrooms are large, mature cremini mushrooms with a meaty texture and robust flavour. They are a popular choice for sauteing, especially when sliced into thick caps or used as a plant-based burger option. Portobello mushrooms are often used as a vegetarian substitute for meat in dishes like burgers, sandwiches, and stir-fries.
Trumpet Mushrooms
If you're looking for a more exotic option, trumpet mushrooms can be an excellent choice for sauteing. They have a unique shape and a delicate, slightly sweet flavour. Trumpet mushrooms are less commonly found in grocery stores but are worth seeking out for their distinct texture and taste.
Cooking Techniques for Sauteing Mushrooms
When sauteing mushrooms, it's important to note that they tend to release a lot of water. To achieve a good sear and enhance their flavour, it's recommended to cook them over high heat. Additionally, using a combination of olive oil and butter can add richness and prevent them from sticking to the pan. Sauteed mushrooms go well with herbs such as thyme, rosemary, or parsley, and seasonings like soy sauce, balsamic vinegar, or Worcestershire sauce.
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Cleaning mushrooms before sauteing
When it comes to cleaning mushrooms before sautéing, there are a few different methods you can use, depending on the type of mushroom and your personal preference. Here are some detailed instructions to ensure your mushrooms are properly cleaned before hitting the pan:
Cleaning Portobello Mushrooms:
Portobello mushrooms, with their larger caps, tend to hold more water. To clean them, use a damp paper towel to wipe down the outside of the cap. If you plan to stuff the Portobellos, trim any raggedy edges with kitchen shears. Remove the stem by grasping its base and twisting it back and forth. Use a small metal spoon to scoop out the gills from the center outward. You can discard the gills or keep them for added flavour, depending on your recipe.
Cleaning Button, Cremini, or Shiitake Mushrooms:
For smaller varieties like button, cremini, or shiitake mushrooms, you can generally get away with a simple wipe down. Use a dry paper towel or a dry pastry brush to gently rub off any visible dirt or residue. If you encounter any stubborn dirt clods, use a paring knife to carefully dislodge them without damaging the mushroom. Only resort to a slight amount of water on a paper towel if necessary.
Timing is Everything:
It is generally recommended to clean mushrooms right before cooking. Mushrooms are porous and will absorb moisture, leading to a soggy, slimy texture if cleaned too far in advance. If you must clean them ahead of time, ensure they are thoroughly dried before placing them in the refrigerator. Sliced mushrooms are more perishable than whole ones, so try to use them immediately after cleaning.
Sautéing Tips:
When it comes to sautéing mushrooms, there are a few tricks to ensure optimal results. First, use a dry skillet over medium-high or high heat. Add your fat of choice—butter, oil, or bacon grease—being mindful that butter tends to burn faster. Add your mushrooms and let them sit without moving them for at least a minute. This allows the mushrooms to release their moisture and start browning. Sprinkle with salt to enhance the browning process. When the mushrooms have shrunk by at least a third and have a nice golden-brown colour, they're ready to be tossed.
Now that your mushrooms are cleaned and sautéed to perfection, you can decide whether to serve them as a side or mix them with other ingredients, like onions or peppers, for a more complex dish.
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Frequently asked questions
It depends on the dish. If you are going to mix them together, it is recommended to sauté onions first until they are translucent, then add the mushrooms. This is because mushrooms contain a lot of water, and if added first, the onions will steam in the mushroom water and won't caramelize.
First, sauté the onions in olive oil over medium heat until translucent. Then, add the mushrooms and increase the temperature to the highest heat. Once the mushrooms are starting to brown, add an extra teaspoon of olive oil and season with salt and pepper. Stir well and sauté for an extra couple of minutes.
Never wash mushrooms with water as this will make them watery and slimy. Instead, wipe them with a damp paper towel to remove any dirt. You can also steam the mushrooms over a low flame in a covered pan to get rid of most of the moisture before sautéing them.
