Onions and mushrooms caramelized in garlic butter is a quick vegetable side dish. It is made with onions, mushrooms, garlic, and butter. It comes together in about 20 minutes on the stovetop, and it works just as well as a weeknight side as it does piled onto a burger or pizza.
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Unlike traditional caramelized onions, which need 30 to 45 minutes of slow, low heat, my version reaches a deep golden color in under 10 minutes by cooking the onions and mushrooms in stages over medium-high heat.
This recipe is a favorite of my older one, just as these eggless pancakes are a favorite of the younger one. I have tweaked the recipe over the years to get that perfect velvety texture, rich flavor, and deep color in hardly any time.
I am not a fan of mushrooms myself, so I have never tasted this recipe. According to my daughter, this is "the best caramelized onions and mushrooms."
This post includes helpful tips, but if you're in a hurry, use the "Jump to Recipe" or section links to skip ahead.
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Why this recipe works
This recipe of onions and mushrooms caramelized in butter checks every box: easy, quick, versatile, and naturally gluten-free.
- Simple ingredients that are readily available in your pantry: onions, mushrooms, butter, garlic, and some basic spices.
- Quick and easy recipe that comes together in about 20 minutes.
- Versatile dish that can be paired in many ways. See the section below for serving suggestions and meal ideas.
- Full of rich flavors because of the caramelization. The onions and mushrooms turn golden brown and soft as they cook in butter, releasing their natural sugars and juices. The garlic and simple spices enhance the deep flavors even more, creating a mouthwatering aroma and taste.
Give it a try today and let me know what you think.
How to caramelize onions and mushrooms
You might think that this dish is time-consuming, but it's not. You can get the perfect texture and color in about 20 minutes. However, there are three things to bear in mind when making this dish:
- Pan: Use a heavy-bottomed, wide skillet so that there is enough space for the onions and mushrooms to cook evenly without steaming or stewing. A stainless steel or cast iron skillet works better than any other material.
- Stirring: Don't stir the onions and the mushrooms too soon or too often. Once you add them to the pan, let them sit for a few minutes so they can sear and prevent their juices or water from releasing. This will give them a nice brown color and a deeper flavor. Stirring them too often will make them mushy.
- Heat: Make sure the pan is hot before adding the onions and mushrooms. Start with medium-high heat to help them sear, then reduce the heat to medium so they cook through evenly while staying tender and flavorful. Cooking over low heat will cause the mushrooms to steam.
Follow these three tips, and you will get perfectly caramelized onions and mushrooms every time.
Once you've mastered this, you should also give my caramelized onion chutney recipe a try. It's spicy, tangy, and a delicious dip.
What kind of onions and mushrooms should I use?
Yellow onions are my first choice for this recipe because they caramelize beautifully and have just the right amount of natural sweetness.
Red onions also caramelize well, but they will give the dish a slightly sweeter flavor. That said, any variety of onion will caramelize, so feel free to use whatever you have on hand.
As for mushrooms, use chestnut mushrooms. You can buy pre-sliced ones, though I prefer to slice them myself.
Ingredients Notes
Eight pantry staple ingredients are all you need to make this simple caramelized onion and mushroom recipe. See the recipe card for quantities.
Mushrooms: I have used baby chestnut mushrooms for their deeper, richer flavor. Cremini (also sold as baby bella) or white mushrooms both work well too.
Onion: Yellow onions are my first choice, as I mentioned above. Spanish, red, or the sweeter Vidalia onion all work well as substitutes.
Butter and Oil: I use unsalted butter. And I prefer to use a good neutral oil. The oil is used to prevent the butter from burning.
Cilantro (coriander):I use the leaves and tender stalks. You can swap cilantro with parsley if you prefer.
Red pepper flakes: I love the gentle heat and the pop of color that they add to the dish. Feel free to swap with freshly ground black pepper instead.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Instructions
Here I'll show you, in detail, how to make caramelized mushrooms and onions.
I have explained my three tips for perfectly sautéing the mushrooms and onions. What also matters is how you slice them. Let's look at it step-by-step.
Be sure to check the recipe notes section below, too.
Step 1: Prep the ingredients.
- Peel, wash, and slice the onions to a medium thickness.
If the slices are too thick, they'll steam instead of caramelizing. If they're too thin, they'll burn before they have a chance to release their natural sugars and develop that rich caramelized flavor.
- Rinse and pat the mushrooms dry. Slice them lengthwise into 3 or 4 pieces each.
When cleaning the mushrooms, remember that they are like sponges and will soak up water. A good rinse is enough to remove any dirt or debris. Do not soak them in water. You can cut the tip of the stems if they are too woody, and slice them with their stem on. This will give them a nice shape and texture.
- Smash or mince the garlic.
- Measure the rest of the ingredients.
Step 2: Make the dish.
- Add the oil and butter to a skillet over medium-high heat. When the butter has melted, add the sliced onions.
- Do not stir them for 3 to 4 minutes. Reduce the heat if you see that the onions are burning.
Padma's top tip: Both the onions and the mushrooms release moisture as they cook. Leaving them undisturbed for the first few minutes lets that moisture cook off instead of turning to steam and becoming soggy.
- When the onions start turning golden brown, add the garlic. Turn the heat down to medium and stir-fry for 2 to 3 minutes.
- Add the sliced mushrooms to the sautéed onions. Turn the heat up to medium-high and do not stir for 2 to 3 minutes.
- Reduce the heat to medium and continue stir-frying for another few minutes, or until the mushrooms and onions are evenly browned and deeply caramelized.
- Add the salt and red pepper flakes.
- Stir-fry for another minute. The mushrooms and onions should be glossy and evenly caramelized.
- Remove from heat and garnish with chopped cilantro.
- Serve warm or cold with a meal or as a delicious, savory filling.
Recipe Notes
Servings: The quantities listed here are enough to serve 2 people as a side dish.
Make it vegan: Replace the butter with an oil of your choice. Olive oil or avocado oil are great substitutes. And while we're on the subject, if you're a fan of vegan mushroom dishes, be sure to try this vegan mushroom stroganoff.
Make it tangy: If you like, add a splash of balsamic vinegar or Worcestershire sauce (make sure it is veg/vegan) to add tangy notes to the dish.
Garlic: If you are in a rush, swap regular garlic with some garlic powder. ½ teaspoon of it will do.
Sugar: I know some people recommend adding sugar to speed up the caramelization process, but I prefer not to. I find that it makes the dish sweeter than I like. I much prefer following my three tips to release the natural sugars of the onions.
Should I cover the pan?
No, you should not cover the pan when making this dish. Covering the pan traps the moisture, causing the mushrooms to release water and steam, resulting in a softer texture and less browning.
What is the trick to caramelizing onions?
Slice the onions not too thin nor too thick, and slice them evenly so the natural sugars release and caramelize at the same rate. Beyond that, your choice of fat matters: butter adds a rich, indulgent taste, while oil lets the onion's natural sweetness shine through more clearly.
Storage and Serving Suggestions
Store any leftovers in a fridge-safe airtight container in the refrigerator for up to 3 days.
Serve it as a side dish with your main meal, or use it as a filling for sandwiches, pies, quiches, or tarts.
Use it as a topping for your salads and soups. I love it on my sweet potato turmeric soup.
One of the best ways to use it is as a burger topping. Pile the warm caramelized onions and mushrooms onto a veggie burger patty, right before you add the cheese so it melts into the mixture. It works just as well on a portobello mushroom burger or piled onto a grilled cheese sandwich.
FAQs
The biggest difference is the color, flavor, and cooking time.
Sautéed mushrooms are cooked quickly over medium-high heat until they are just tender. They keep their natural, earthy flavor and a lighter color, making them perfect when you want mushrooms that are soft but still juicy.
Caramelized mushrooms are cooked a little longer, allowing their natural moisture to evaporate before they brown. As they caramelize, they develop a deep golden brown color and a richer, more concentrated flavor.
Yes, you can caramelize onions and mushrooms together. However, since onions take longer to caramelize, doing it one after the other gives the dish more flavor and better texture.
Use a heavy-bottomed, wide pan. This will ensure that the pan heats up evenly and the vegetables are not overcrowded.
When you slice the mushrooms and onions evenly, use enough quantity of good fat, use the right pan, and the right amount of heat, you can caramelize the quantities mentioned in this recipe in 5 to 6 minutes.
Slice the onions and mushrooms, then cook them in stages so neither one steams in its own liquid.
Start the onions alone in butter over medium-high heat for 3 to 4 minutes without stirring, add the garlic, then add the mushrooms and let them sit undisturbed for another 2 to 3 minutes before stirring.
Cooking them separately first, rather than all at once, is what gives both a deep golden color instead of a pale, watery result.
Yes. Warm caramelized onions and mushrooms are one of the most popular ways to dress up a veggie burger. Add them just before the cheese so it melts into the mixture, or pile them onto a portobello mushroom burger. They hold up well warm or at room temperature, so they are easy to prep ahead for a cookout.
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📖 Recipe
Onions and mushrooms caramelized in garlic butter
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Ingredients
Equipment
Instructions
- Peel and slice the onions to a medium thickness. Rinse the mushrooms and pat them dry. Slice them into 3 or 4 slices each.Smash the garlic. Or mince it for a stronger flavor. Measure the rest of the ingredients.
- Place the skillet on medium-high heat. Add the oil and then the butter. Add the sliced onions. Do not stir them for 3 to 4 minutes.½ tablespoon neutral oil, 1 tablespoon (~25g) butter, 1 medium (~70g) onion
- When the onions start turning golden brown in color, add the smashed (or minced) garlic. Turn the heat down to medium and stir-fry for 2 to 3 minutes.4 cloves (~10g) garlic
- Add the sliced mushrooms. Turn the heat up to medium-high and do not stir for 2 to 3 minutes.5 oz. (~150g) mushrooms
- Reduce the heat to medium and continue stir-frying for another few minutes, or until the mushrooms and onions are evenly browned and deeply caramelized.
- Add the salt and red pepper flakes. Stir-fry for another minute. Remove from heat and garnish with chopped cilantro.½ teaspoon salt, ½ teaspoon red pepper flakes, 3 tablespoons chopped cilantro or parsley
- Serve warm or cold.
Nutrition
The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Notes
- Mushrooms: I have used baby chestnut mushrooms for their deeper, richer flavor. Cremini (also sold as baby bella) or white mushrooms both work well too.
- Onion: I have used brown onions because they caramelize beautifully and their lighter color makes it easier to see when they have reached the perfect golden brown stage. However, you can use any onion that you have available.
- Make it vegan: Replace the butter with a neutral oil or a flavored oil of your choice. Avocado oil works particularly well in this recipe.
- Cleaning the mushrooms: Be gentle when cleaning mushrooms, as they are like little sponges and can absorb a lot of water. A quick rinse is enough to remove any dirt or debris. Avoid soaking them, as excess water can make them soggy and dilute their flavor. After rinsing, pat them dry with a kitchen or tea towel. If the stems are tough or woody, trim the ends and slice the mushrooms with the stems intact. This helps them hold their shape and gives the finished dish a better texture.
Alternative quantities provided in the recipe card are for 1x only.
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
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