Emily Johnson
Sauteed mushrooms and onions are a versatile dish that can be served as a side or a light dinner. They are also a great topping for grilled steak or chicken. With just a few simple steps, you can create a delicious and creamy side dish that is vegan and gluten-free. The key to achieving perfectly sauteed mushrooms and onions is to ensure your pan is hot and to saute the onions first, as they take longer to cook than mushrooms.
| Characteristics | Values |
|---|---|
| Ingredients | Mushrooms, onions, olive oil, butter, garlic, thyme, salt, pepper, parsley, lemon juice, herbs |
| Cookware | Large skillet, frying pan |
| Preparation | Wipe mushrooms clean and slice evenly. Slice onions into strips. Peel and dice garlic. |
| Cooking instructions | Melt butter and heat olive oil over medium-high heat. Saute onions until translucent, then add garlic. Add mushrooms and increase temperature to highest heat. Saute until mushrooms start to brown, then add another teaspoon of olive oil and season with salt and pepper. |
| Serving suggestions | Steak, burgers, grilled chicken, rice, pasta, omelettes, grilled cheese sandwiches |
| Nutritional info | Calories: 64-118kcal, Carbohydrates: 7g, Protein: 3-4g, Fat: 3-10g, Sodium: 17-57mg, Potassium: 401-451mg |
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What You'll Learn
Saute onions first, then add mushrooms
Sautéing onions and mushrooms is a quick and easy process. Here is a step-by-step guide to achieving delicious results:
First, prepare your onions. Slicing the onions into rings or smaller pieces is a good idea, as they will cook faster and more evenly. You can use yellow or white onions, depending on your preference.
Next, heat some butter or olive oil in a large skillet or pan over medium heat. You can also add a pinch of salt to help the onions "sweat" and prevent burning. Once the butter or oil is hot, add your onions. Stir them frequently, lifting and tossing, to ensure they are coated evenly. This process should only take a few minutes, and you want the onions to become soft and golden.
Now it's time to add the mushrooms. You can use a variety of mushrooms, such as Swiss brown, portobello, oyster, or shiitake. It's best not to wash the mushrooms, as this can make them watery and slimy. Instead, wipe them clean with a damp paper towel or a cooking brush. Slice the mushrooms to your desired size, but try to keep them evenly sized so they cook at the same rate.
Once your onions are about halfway done, add the mushrooms to the pan. Increase the heat to high to ensure the mushrooms sauté properly and don't release too much water. Cook the mushrooms for 5-10 minutes, stirring occasionally, until they are tender and lightly browned. If you are adding any additional ingredients, such as garlic, do so after the mushrooms have had a chance to cook for a few minutes.
Finally, season your dish as desired. You can add salt, pepper, fresh herbs, or a splash of olive oil or butter for extra flavour. Sautéed onions and mushrooms make a delicious side dish or topping for grilled meats or vegetables. Enjoy!
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Use medium heat for onions
When sautéing onions and mushrooms, it is important to sauté the onions first, as they take longer to cook. To do this, heat a large skillet on medium heat. Add two teaspoons of olive oil to the pan and let it heat up. Slice the onions into strips and add them to the pan. Stir the onions occasionally as they cook. The onions are done when they are translucent and have browned edges. Depending on the quantity of onions, this step should take around 5 minutes.
Once the onions are cooked, add the garlic and cook it down together. It is important to note that the garlic should not be burned, so keep stirring the mixture. At this point, you can also add other ingredients such as thyme or bell peppers.
After the onions and garlic are cooked, it is time to add the mushrooms. Before adding the mushrooms to the pan, wipe them clean and slice them evenly to ensure they cook uniformly.
Now, increase the temperature to high heat. The mushrooms should be sautéed on high heat to prevent them from becoming watery. Continue reading to learn more about why this is important.
Once the mushrooms are added to the pan, stir the mixture occasionally until the mushrooms start to brown. This step should also take around 5 minutes.
Finally, add an extra teaspoon of olive oil and season with salt and pepper to taste. Stir well and sauté the mushrooms and onions for an extra couple of minutes before serving.
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Use high heat for mushrooms
When sautéing onions and mushrooms, it is important to note that the mushrooms require a higher heat to cook properly. Onions are sautéed first on medium heat because they take longer to cook. Once the onions are translucent, you can add the garlic and cook it down together. After this step, you can add the mushrooms and increase the heat to high.
Mushrooms have a high water content and will cook down substantially. They will release a lot of liquid, which needs room to evaporate. Using a large pan will prevent the mushrooms from getting soggy. If you are making a large batch and your pan is crowded, you will need to cook the mushrooms for longer.
When cooking the mushrooms, make sure to leave space between them in the pan. Cook the mushrooms for 3-5 minutes before turning them. Stir occasionally and allow them to finish cooking for a couple of minutes. The mushrooms are done when they are tender and most of the juices have cooked away. If your mushrooms are giving off a lot of liquid, keep cooking until the liquid has evaporated and the mushrooms are browned on both sides.
The cook time will depend on the quantity and size of the mushrooms. Larger mushrooms may take a little extra time. White mushrooms, cremini, shiitake, morels, and other wild mushrooms sauté beautifully.
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Wipe mushrooms clean and slice evenly
When preparing mushrooms, it's important to clean them first. Use a damp paper towel to wipe away any visible dirt or debris from the mushrooms. You can also use a clean, damp kitchen cloth for this purpose. After cleaning, make sure to dry them thoroughly with a paper towel or clean cloth. This step is crucial because sautéing damp mushrooms can result in a rubbery or soggy texture.
Once the mushrooms are clean and dry, it's time to slice them. Aim for uniformity in thickness so that they cook evenly. Include the stems and slice them to match the thickness of the mushroom caps. The size of the slices can vary depending on your preference, but a good rule of thumb is to cut them into pieces that are approximately the same size. This ensures that all the mushrooms cook at a similar rate, preventing some from being overcooked while others remain undercooked.
When slicing, it's best to use a sharp knife to ensure clean cuts. A serrated knife can be useful for mushrooms with thicker stems, while a chef's knife or paring knife works well for most varieties. Try to maintain a consistent thickness with each slice, as this will contribute to a more even cook.
By wiping mushrooms clean, drying them thoroughly, and slicing them evenly, you're setting yourself up for success in achieving a delicious sauté with a consistent texture and flavour. This preparation method ensures that your mushrooms will cook uniformly and prevents the common issue of soggy or rubbery mushrooms in your final dish.
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Season with salt and pepper
Seasoning with salt and pepper is an important step in sautéing onions and mushrooms. Salt enhances the flavour of the dish, while pepper adds a subtle kick. When seasoning with salt, it is important to be mindful of when it is added to the dish. Salt should be added to the onions at the beginning of the cooking process to help them caramelise and cook down without burning. However, when cooking mushrooms, it is best to add salt at the end, once they are browned. This is because salt draws out moisture, and adding it while the mushrooms are cooking will make them watery and slimy.
When seasoning with salt, it is also important to consider the other ingredients in the dish. For example, if you are using soy sauce or Worcestershire sauce, which are both high in sodium, you may want to reduce the amount of salt you add. Similarly, if you are using unsalted butter, you may need to add a little more salt to taste.
Pepper can be added at the end of the cooking process, along with the salt. It is best to start with a small amount and adjust to your taste preferences. Freshly ground pepper is always preferable to pre-ground pepper, as it has a more intense flavour and aroma.
In addition to salt and pepper, there are other seasonings that can be added to enhance the flavour of the dish. Fresh herbs such as parsley, thyme, oregano, basil, or marjoram can be added at the end of cooking to add a burst of flavour. A splash of lemon juice can also be added to brighten the dish and make the flavours pop.
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Frequently asked questions
Start by slicing your onions and mushrooms to an even thickness. Heat butter and olive oil in a pan over medium-high heat. Add the onions and sauté until translucent, then add the garlic. Next, add the mushrooms and increase the temperature to high heat. Once the mushrooms start to brown, add another teaspoon of olive oil and season with salt and pepper.
White button mushrooms, cremini mushrooms, portobello mushrooms, and shiitake mushrooms are all good options. You can also use a mix of brown and white mushrooms. For onions, sweet or yellow onions are a good choice, especially if serving with burgers or steak.
It depends on the quantity of mushrooms and onions, but typically it should take around 5-10 minutes for the mushrooms to sauté and around 5 minutes for the onions. The onions are done when they are translucent and have browned edges, and the mushrooms should be golden brown.
