Description
Juicy sauteed mushrooms and onions are the best side dish! They take minutes to cook, taste irresistible, and pair with just about anything.
Ingredients
Scale
- 16 ounces baby bella (aka cremini) mushrooms*
- 1 yellow onion
- 3 tablespoons olive oil or butter
- 1 tablespoon Worcestershire sauce (or use vegan or this substitute)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt, plus more for seasoning
- Fresh ground black pepper
Instructions
- Clean the mushrooms, then slice them. Slice the onion.
- In a saute pan or skillet, heat the olive oil over medium high heat. Add the onion for 2 minutes, then mushrooms and cook for 2 minutes, stirring often (the mushrooms will start to release their liquid). Add the kosher salt and pepper and Worcestershire sauce and cook another 4 to 5 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender (taste to assess doneness).
- Add the lemon juice and stir, cooking another 30 seconds to 1 minute until evaporated. Taste and add a few pinches or salt until the flavor pops. Leftovers store up to 3 days refrigerated; reheat over medium heat in a skillet.
Notes
*Substitute button mushrooms if you can’t find cremini.
- Category: Side dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Keywords: Sauteed mushrooms and onions, how to saute mushrooms and onions
