These savory caramelized onions and mushrooms are the perfect topping or easy side dish for steaks and burgers, and leftovers can dress up quesadillas, sandwiches, and more.
I make this earthy, savory, and naturally sweet dish basically every time my store has mushrooms marked down. They're so easy and simple to make, and add so much savory flavor to so many different dishes. They of course are the perfect side dish for steak or pork tenderloin, and aside from maybe cheese nothing makes a burger better. This recipe makes a pretty large batch so that there's extras to use in tri-tip sandwiches, add into crescent sandwiches, make french onion soup, or toss into a pasta dish later in the week.
Why you'll love this recipe:
- One-pan- minimal dirty dishes for the win!
- Versatile side dish- a big batch can add flavor to a few different meals to save future you some time.
- Easy recipe- while this side does take some time, it's definitely not a difficult one to make.
- Simple ingredients- produce, wine, butter, and spices
Let's get started! Here's what you'll need:
Ingredients:
Onions - I typically use regular yellow onions, but white onions are another staple choice. Red onions or sweet onions can be used, but despite the name sweet actually don't have more natural sugars, just less sulfur which contributes to a more earthy flavor once caramelized.
Mushrooms - Small quartered or sliced mushrooms are easiest for this dish, either white mushrooms or baby bella mushrooms.
Butter - The flavor that butter gives caramelized mushrooms isn't easily replicated, but if you're out or cooking dairy free you can use olive oil.
Garlic - Fresh is best in this, I know it takes a bit more prep but if we're going to stand at the stove for an hour, those extra few minutes chopping are time well spent.
White wine - While onions have a lot of water in them that will need to cook out, there comes a point where the pan starts to dry up and the pan needs deglazed, and the touch of acidity from the wine gives a nice balance cooking. If you don't keep wine in your home you can use a splash of vinegar and water instead- balsamic vinegar gives a different flavor boost.
Salt and black pepper - Because without them it'll taste like somethings missing. I used a teaspoon of salt and half of pepper, but this is definitely a season-to-taste ingredient.
Equipment:
We're going to need a large sauté pan- I like my cast iron skillet, but if you want a bit more cushion space for stirring a dutch oven would be a great choice too. Other than that you only need a knife, cutting board, measuring stuff (or your heart), and a spatula or something to stir with.
How to make this savory side:
Step 1: Slice and start
Slice your onions, and add them, the salt, and the butter to your large skillet and turn on the heat.
Step 2: Partially caramelize the onions first
On medium heat, cook down the onions for about 15 minutes so they're translucent. Meanwhile mince the garlic and clean mushrooms and cut them so they're ready to go. Once the onions are translucent turn the heat down to medium-low and add the garlic and black pepper and cook another 5-10 minutes, until the onions are lightly brown.
Step 3: Deglaze the Pan
Once lightly browned go ahead and add the wine to the onions. When you initially add the wine some will boil off immediately, stir it around well scraping the bottom of the pan to deglaze those golden brown onion bits.
Step 4: Add the Mushrooms
After another 5 minutes or so when the liquid from the wine has mostly evaporated add the mushrooms.
Cook the mushrooms and onions together for 10-15 minutes, until the mushrooms look like sauteed mushrooms. The onions should deepen in color a bit as well.
Step 4: Serve and enjoy
Serve on a burger, with steak, pork chops, or roast! Leftovers can be stored in an airtight container for 3-5 days, and this mushroom mixture can be added to other dishes anywhere you need some earthy delicious flavor.
FAQs
You can use just plain water to deglaze the pan, but to add a touch of acidity like the wine does add 1 teaspoon of vinegar with the water. Balsamic vinegar or Worcestershire sauce add great flavor and have a more mild vinegar flavor, so you can use a tablespoon with those.
The short answer is cooking time and heat. Sauteed onions are cooked at a higher temperature, usually medium-high heat, for just a few minutes. The caramelization process requires lower, slower cooking and takes 45-60 minutes. Caramelized onions are brown throughout rather than just on the exterior, and have a sweet, rich flavor.
Yes and no. You can, and I have, but the best way is definitely on the stove top. The mushrooms add a fair amount of moisture and the dish feels more watery and less flavorful when only cooked in the crock pot. However, you can do the majority of the cooking in the crockpot and then finish them on the stovetop. It's less time spent hands on, but more dishes, so that's the trade off there.
More favorite recipes you may like:
Pair this simple recipe with sous vide tri tip, pork chops, or crock pot ribs for a delectable dinner! These mushrooms and onions also go great in a leftover steak sandwich or quesadilla.
Looking for more vegetable recipes? These roasted sweet potato slices are an easy oven option, or you can make them mashed in a slow cooker for another one-pot side.
Want a speedy, healthy side? Try this air fryer zucchini and squash.
Enjoy!
I hope you love these savory mushrooms and onions, if you do be sure to leave a star rating below!
📖 Recipe
Caramelized Onions and Mushrooms
Ingredients
- 2.5 lb onions
- 24 oz mushrooms
- 4 cloves garlic
- ¼ cup white wine
- 2 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Slice up your onions. Add onions, butter, and salt to a large skillet over medium heat.
- Cook onions for about 15 minutes, until translucent, stirring occasionally. Meanwhile mince garlic and prepare mushrooms.
- Lower the heat to medium-low add the garlic and black pepper. Cook another 5-10 minutes.
- Add the white wine and deglaze any brown bits on the pan with it. Stir regularly another 5-10 minutes.
- Add the mushrooms. Cook until mushrooms are cooked down and the liquid from them has mostly evaporated, about 15 minutes.
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Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
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