Sarah Brown
Caramelized onions and mushrooms are a versatile dish that can be used as a topping or side dish for a variety of meals, including steak, burgers, and pizza. While the process of caramelization takes some time, the end result is a delicious addition to any meal. To start, you'll need to slice your onions and mushrooms, and heat butter and oil in a large skillet or pan. Add the mushrooms first and cook until golden brown, then add the onions and continue cooking over medium-low heat until they are soft and caramelized. The whole process can take around 30-60 minutes, so be prepared to put in some time! The end result will be a delicious, earthy addition to your meal.
| Characteristics | Values |
|---|---|
| Ingredients | Mushrooms, onions, butter, oil, salt, thyme, garlic, pepper, Worcestershire sauce, honey, wine, balsamic vinegar, sugar, broth, soy sauce |
| Type of mushrooms | Cremini, baby bella, white mushrooms, maitake |
| Type of onions | Yellow, red, sweet, Vidalia |
| Type of oil | Olive oil, avocado oil, grapeseed oil, vegetable oil |
| Type of salt | Diamond Crystal Kosher Salt, Morton kosher salt |
| Type of wine | Dry white wine, Sauvignon Blanc |
| Type of pan | Large skillet, sauté pan, Dutch oven, cast iron skillet |
| Cooking time | 40-60 minutes |
| Cooking temperature | Medium-low heat, medium heat, medium-high heat |
| Storage | Refrigerate for 3-7 days, freeze for up to 3 months |
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What You'll Learn
Use olive oil or butter
Using Oil and Butter to Caramelize Mushrooms and Onions
Choosing the right oil
Olive oil is the best choice for caramelizing mushrooms and onions because it has a higher smoke point than butter, which means it can withstand the high temperatures required to cook the mushrooms without burning. If you don't have olive oil, you can use a neutral oil like grapeseed or avocado oil. Vegetable oil is also an option, but some people don't like the taste it imparts.
The role of butter
Butter is also a key ingredient in caramelizing mushrooms and onions because it adds a rich, savory flavor. However, because butter has a lower smoke point than oil, it can burn easily at high temperatures. Therefore, it's important to use a combination of butter and oil when cooking mushrooms and onions to prevent the butter from burning.
Preparing the mushrooms and onions
Before cooking, wash the mushrooms to remove any dirt and debris. Then, slice the mushrooms and onions. For the onions, slice them lengthwise into thin strips about 1/4-inch wide. You can also quarter the onion and then slice it perpendicular to the equator to create evenly sized pieces that hold their shape better during cooking.
Cooking process
Start by heating butter and olive oil in a large pan over medium heat until the butter melts and the oil shimmers. Then, add the sliced mushrooms and cook for 2 minutes per side, undisturbed, until they develop golden brown edges.
Next, add the sliced onions to the pan and continue to cook over medium-low heat. Stir the mixture every 5 minutes or so for 30-45 minutes, until the onions are a golden brown color with a jammy texture. If the mixture starts to look dry, add a splash of water or more butter to prevent burning.
Finally, deglaze the pan by adding a splash of water, white wine, balsamic vinegar, or broth to scrape up any browned bits from the bottom of the pan. Continue sautéing for another 10-15 minutes until the vegetables are caramelized and any excess liquid has evaporated.
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Cook on medium-low heat
To cook mushrooms and onions on medium-low heat, you should first melt butter and olive oil in a large pan. You can also add some salt to help draw out the moisture. Use a combination of butter and oil to prevent the butter from burning.
Once the butter has melted, add the sliced mushrooms, onions, and pepper, stirring to coat. Continue to simmer uncovered for 30 minutes, stirring every few minutes to prevent burning.
For best results, cook the mushrooms first, as they require a higher heat to develop a browned exterior. After adding the mushrooms to the pan, leave them undisturbed for two minutes per side. Then, add the onions and cook on medium-low heat.
Stir the mixture every 5 minutes or so for 30-45 minutes, until the onions are a golden brown colour with a jammy texture. If the mixture starts to look dry, add a splash of water or some more butter.
Once the onions are browned and softened, remove the pan from the heat and serve immediately, or store in the refrigerator.
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Slice onions lengthwise
To slice onions lengthwise, start by cutting off about half an inch of the stem end of the onion, then cut off the roots. Place the onion with the newly cut-off root side facing you, and thinly slice the onion lengthwise, starting from one side and working your way to the other. The knife should run through the root, but not start or end at the root end. The slices should be about 1/4" to 1/8" thick. Repeat the process for the remaining onion halves.
The number of onions you need depends on how much you want to caramelize. Two to three onions work well for a large skillet, but keep in mind that they will cook down quite a bit, so it's best to start with a larger quantity. You can use yellow, white, or red onions, depending on your preference.
Before cooking, it's important to wash the onions thoroughly to remove any dirt or debris. Mushrooms typically require a good wash, but onions can also have dirt or other residues on their outer layers, so it's always a good practice to give them a rinse.
Once you have your sliced onions, heat some butter or oil in a large pan over medium heat. You can use olive oil, vegetable oil, or a combination of butter and oil, such as olive oil and butter. The butter adds a rich flavor, while the oil helps to stabilize the butter and prevent it from burning. Add the sliced onions to the pan and stir to coat them evenly with the fat.
From here, you can continue with the caramelization process, following the steps of your chosen recipe. Remember to cook the onions slowly over low to medium heat, stirring occasionally, to achieve that deep, sweet flavor and a beautifully browned result.
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Use baby bella mushrooms
Baby bella mushrooms, also known as cremini, crimini or baby portobello mushrooms, are a great choice for caramelizing. They are darker brown and more mature than white button mushrooms, and they have a more intense flavor.
To start, wash the mushrooms well to avoid a grainy consistency in the final dish. To save time, you can buy your mushrooms pre-washed and pre-sliced. You can also substitute baby bella mushrooms with white button mushrooms or shiitake mushrooms.
To caramelize your mushrooms, heat some butter and olive oil in a large pan over medium heat. Add the sliced mushrooms, stirring to coat them in the butter and oil. You can also add sliced onions, pepper, and salt to taste at this stage. Continue to cook uncovered for 30 minutes, stirring occasionally to prevent burning. If the mixture becomes dry, add a bit more oil.
For an extra special touch, you can add a splash of balsamic vinegar to balance the flavors. You can also deglaze the pan by adding some white wine and scraping up any browned bits from the bottom. Sauté for another 10-15 minutes until the mushrooms are tender and caramelized.
Once the mushrooms are done, remove the pan from the heat and let the mixture cool. Your caramelized baby bella mushrooms are now ready to be enjoyed! They can be stored in an airtight container in the refrigerator for 3-5 days.
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Deglaze the pan
Deglazing the pan is an important step in creating a rich, caramelized flavor and a beautiful brown color. It is done by adding a liquid to the pan, such as water, white wine, broth, or balsamic vinegar, and scraping up any browned bits from the bottom. This helps to incorporate all the flavorful fond into the dish.
When deglazing, it is important to choose a liquid that complements the other flavors in your dish. For example, balsamic vinegar can add a nice balance to the dish, while white wine can enhance the savory notes. Broth is also a good option, especially if you want to avoid using alcohol. You can also use a combination of liquids, such as wine and broth, to create a unique flavor profile.
The amount of liquid used for deglazing will depend on the size of your pan and the amount of food being cooked. Generally, a small amount of liquid is sufficient, just enough to loosen any browned bits and create some steam. If you are using a larger pan or cooking a bigger batch, you may need to adjust the amount of liquid accordingly.
Deglazing is typically done towards the end of the cooking process, after the mushrooms and onions have been sufficiently caramelized. This allows the vegetables to develop a deep brown color and a jammy texture before incorporating the deglazing liquid. However, some recipes may call for deglazing earlier in the cooking process to create a different flavor profile or to cook the vegetables in a more moist environment.
When adding the liquid to the pan, be careful as it may cause a burst of steam. Use a spatula or wooden spoon to gently scrape up any browned bits, incorporating them into the dish. Continue cooking the vegetables in the deglazing liquid for a few minutes, allowing the liquid to reduce and intensify in flavor. If needed, adjust the heat to medium-high to aid in the reduction and caramelization process.
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Frequently asked questions
Caramelizing mushrooms and onions can take anywhere from 30 minutes to an hour, depending on the heat level and the quantity of vegetables.
Cremini, baby bella, or button mushrooms (white mushrooms) are all suitable options for this dish.
Yellow, red, or sweet onions can be used, depending on your preference for a balanced sweet-savory flavor or an extra-sweet flavor.
Olive oil or butter, salt, thyme, garlic, and pepper are commonly used ingredients. Some recipes also include balsamic vinegar, Worcestershire sauce, honey, and white wine.
Start by cooking the mushrooms first over medium-high heat to achieve a golden brown color. Then, add the onions and cook over medium-low heat, stirring occasionally, until they are softened and browned.
