Description

This sautéed mushrooms and onions recipe delivers a rich and savory side dish perfect for enhancing any meal. Featuring cremini mushrooms and sweet onions cooked in a buttery olive oil blend, infused with fresh lemon, garlic, and a splash of Worcestershire sauce, it combines deep umami flavors with a bright, fresh finish. Ready in just over 30 minutes, this dish is simple to prepare on the stovetop and makes a tasty accompaniment to meats, grains, or as a standalone vegetarian delight.

Ingredients

Scale

Fat & Oil

1.5 tablespoons Unsalted butter
2 tablespoons Olive oil
1.5 tablespoons Unsalted butter (additional)
2 tablespoons Olive oil (additional)

Produce

1 pound Cremini mushrooms, sliced
1 Sweet onion, sliced
1 Lemon, zested and juiced
2 cloves Garlic, minced

Seasonings & Sauces

0.5 teaspoon Salt
0.25 cup Low sodium vegetable broth
1 tablespoon Worcestershire sauce

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Instructions

Prepare the skillet: Heat a large skillet over medium heat, then melt 1.5 tablespoons of unsalted butter with 2 tablespoons of olive oil, creating a rich, flavorful base for sautéing.
Sauté mushrooms: Add the sliced cremini mushrooms to the skillet along with half of the salt (¼ teaspoon). Cook them for about 10 minutes until they release their moisture and start to brown, developing deep savory notes.
Add onions: Incorporate the sliced sweet onion along with the remaining ¼ teaspoon salt. Continue cooking for 8 minutes, allowing the onions to soften and become tender, blending their natural sweetness into the dish.
Add aromatics and liquids: Mix in the lemon zest, lemon juice, minced garlic, low sodium vegetable broth, and Worcestershire sauce. Let the mixture simmer gently for 2 to 4 minutes to meld all the flavors together and slightly reduce the liquid.
Finish and serve: Once the flavors have combined and the liquid has reduced, remove the skillet from heat and serve the sautéed mushrooms and onions immediately as a delicious side dish.

Notes

Use low sodium vegetable broth to control salt levels while adding depth of flavor.
Adjust lemon juice quantity based on desired brightness and acidity.
This dish pairs well with grilled meats, roasted vegetables, or as a topping on toasted bread for a savory snack.
For a vegan variation, substitute the butter with additional olive oil or a plant-based butter.
Be sure not to overcrowd the skillet to ensure the mushrooms brown properly instead of steaming.