Sarah Brown
Sautéed mushrooms and onions are a versatile dish that can be served as a side or topping for grilled steak, chicken, burgers, or pork chops. They can also be eaten as a light meal on their own. The dish is easy to make, requiring only a few basic ingredients and a skillet. It is also adaptable, with options to add ingredients such as garlic, thyme, or parsley for extra flavour. The key to achieving the perfect texture is to ensure the mushrooms are dry before cooking and to sauté them over medium-high heat to eliminate excess moisture.
| Characteristics | Values |
|---|---|
| Ingredients | Mushrooms, Onions, Olive Oil, Butter, Garlic, Salt, Pepper, Lemon, White Wine, Soy Sauce, Thyme, Parsley, Worcestershire Sauce |
| Cooking Time | 15-20 minutes |
| Cooking Instructions | Slice mushrooms and onions thinly. Saute onions in olive oil and butter for 2 minutes on medium-high heat. Add garlic and cook. Add sliced mushrooms and increase heat. Saute until mushrooms are browned. Season with salt and pepper. Add lemon juice and stir. |
| Serving Suggestions | Side dish, Topping for steak, chicken, burgers, sandwiches, mashed potatoes, pizza, pasta, tacos, quesadillas, omelettes |
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What You'll Learn
Sauteing mushrooms without making them soggy
To prevent your mushrooms from becoming soggy, it is important to avoid adding salt until the end of the cooking process. Salt draws out moisture, which can make mushrooms soggy and prevents them from browning in the pan. Instead, season with salt and pepper to taste at the end of cooking.
It is also crucial to clean mushrooms properly before cooking. Avoid washing or rinsing them, as this can make them watery and slimy. Use a damp cloth or paper towel to gently wipe away any dirt, and ensure the mushrooms are dry before cooking.
When it comes to cooking, use a large pan to avoid overcrowding the mushrooms. Crowding can cause them to steam instead of sauté, leading to sogginess. Leave space between the mushrooms in the pan, and cook in batches if necessary.
Additionally, cook the mushrooms on medium-high to high heat. This helps to evaporate any moisture released by the mushrooms, preventing them from becoming soggy.
If your mushrooms do release a lot of liquid during cooking, continue cooking until the liquid evaporates and the mushrooms are browned. You can also deglaze the pan by adding a splash of liquid such as wine, cream, butter, or stock to add extra flavor.
By following these tips, you can sauté mushrooms without making them soggy, resulting in a delicious and flavorful dish.
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The best types of mushrooms and onions to use
Sauteed mushrooms and onions are a versatile side dish that can be served with grilled steak, beef tenderloin, grilled chicken, burgers, or eaten by itself as a light dinner.
Best types of mushrooms
When it comes to choosing the best mushrooms for sauteing, there are several varieties that work well. Here are some options:
- Swiss brown mushrooms
- Portobello mushrooms
- Oyster mushrooms
- Shiitake mushrooms
- White button mushrooms
- Baby bella mushrooms
- Wild mushrooms
Best types of onions
As for onions, the type you choose can depend on your preference for colour and flavour. Here are some options:
- Brown onions: These have a mild flavour and a golden colour when cooked.
- Yellow onions: Yellow onions are the most common type and have a sharp flavour when raw, but become sweet and mild when cooked.
- White onions: White onions are also sharp and pungent when raw but sweeten when cooked.
Grilled onions are also a great choice if you want a sweeter flavour.
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How to clean mushrooms
There are several ways to clean mushrooms, and the best method depends on the type of mushroom and how dirty they are.
Mushrooms bought from a grocery store are cultivated mushrooms, and these are usually quite clean. If they are not visibly dirty, you don't need to wash them at all. If they are a little dirty, you can run them under the faucet, rubbing any dirty spots with your fingers, and then dry them with paper towels.
If the mushrooms are very dirty, with lots of nooks and crannies, you can fill a bowl with water, swirl the mushrooms in the water to loosen any dirt, and then transfer them to a paper-towel-lined plate to dry. You can also add a little salt to the water, which will evict any tiny creatures.
Another method is to use a brush to clean the mushrooms. You can buy special mushroom brushes, but a soft toothbrush or baby brush will also work. You can then follow up with a damp cloth to make sure they are extra clean.
If you are cleaning wild mushrooms, it is especially important to clean them thoroughly as they may harbor bugs or have dirt or grit on them. Cut the mushroom into pieces, submerge them in water, and agitate them to remove any dirt. Then pat them dry with a kitchen towel.
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Sauteing onions without burning them
To sauté onions without burning them, it is important to cook them at a steady medium heat. While it may be tempting to increase the heat, this will result in unevenly cooked onions that may burn.
Use a non-stick skillet or sauté pan and heat some olive oil over medium-high heat. Add the sliced onions and stir them often. A pinch of salt when sautéing the onions will help them caramelise and cook down without burning. You can also add a teaspoon of aged balsamic vinegar to promote browning.
Cook the onions uncovered, stirring frequently, until they are soft and golden brown. This should take around 10 minutes. Taste for doneness, adding more salt or pepper to taste.
If you are adding garlic, wait until the onions are almost cooked before adding it to the pan. Garlic cooks much faster than onions and will burn easily, which will make the whole dish taste acrid.
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What to serve with sauteed mushrooms and onions
Sauteed mushrooms and onions are a delicious and versatile side dish. They can be served with a range of mains, including grilled steak, beef tenderloin, grilled chicken, burgers, sandwiches, and pizzas. They also make a great topping for mashed potatoes or omelets. For a lighter option, they can be served with a simple side salad and creamy mashed potatoes or wild rice.
If you're looking for something more indulgent, try them with crispy French fries, cheese curds, and homemade gravy – a classic poutine with a delicious twist. They also pair well with other vegetables, such as Brussels sprouts, and can be added to pastas or rice dishes for extra flavor and texture.
For a vegetarian option, sauteed mushrooms and onions can be served with meat-free gravy and poured over mashed potatoes or rice. They can also be used as a filling for quesadillas, tacos, or sandwiches, adding a savory touch to these dishes.
To enhance the flavor of the sauteed mushrooms and onions, consider adding a splash of white wine, soy sauce, or Worcestershire sauce. A squeeze of lemon juice will also brighten the dish, and a sprinkle of fresh herbs like parsley or thyme will add a pop of color and freshness.
With their versatility and rich flavor, sauteed mushrooms and onions are a great way to elevate your favorite dishes.
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Frequently asked questions
Use a damp paper towel to wipe down the mushrooms and remove any dirt. Avoid rinsing or soaking the mushrooms as they absorb water and this can make them mushy.
It is recommended to cook the onions first as they take longer to cook and caramelise. However, some recipes suggest adding the mushrooms first, so it is up to you!
Cook the mushrooms for around 5 minutes on medium-high heat until they start to brown. Then add the onions and cook for another 5-7 minutes, stirring frequently, until they are soft and translucent.
