You will love the taste sensation of these onions and mushrooms caramelized to perfection in velvety butter! This easy and delicious recipe only requires pantry staples, and it is the perfect side dish to add to your weeknight meal plan. Don’t forget to bookmark it!
This post contains helpful notes, tips, and tricks to help you make the perfect dish. However, if you are in a rush, please use the "Jump to Recipe" link above or the "Jump to" links below to get to the section you want.
This recipe is a favorite of my older one (just as these fluffy eggless pancakes are a favorite of the younger one). She is the only one in the family who loves mushrooms and I must say, she more than makes up for all of us😆.
I have tweaked the recipe over the years to get that perfect velvety texture, rich flavors, and lovely deep color in hardly any time!
I am not a fan of mushrooms and so I have never tasted this recipe. According to my daughter this is "the best caramelized onions and mushrooms"!
If you have made this dish, please let me know in the comments below. I look forward to hearing your feedback. Padma
Allergens Free Labels
This quick and easy recipe is:
This dish can be made vegan - see the notes section below.
Why this recipe is a winner!
This recipe of onions and mushrooms caramelized in butter has many benefits that make it a great choice for any occasion. Here are some of the reasons why you should try it:
- It uses simple ingredients that are readily available in your pantry. All you need are onions, mushrooms, butter, garlic, and some basic spices.
- It is a quick and easy recipe that comes together in under 20 minutes.
- It is a healthy and nutritious dish that is packed with goodness. See the detailed nutrition information at the end of the recipe card for more details.
- It is a versatile dish that can be used in many ways. See section below for serving suggestions and meal ideas.
- It is naturally gluten-free and therefore perfect for you if you love mushrooms and cannot have gluten. See the section above to know more about the allergen-free labels of this dish.
- It is 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.
As you can see, this recipe of onions and mushrooms caramelized in butter is a winner on all fronts. It is easy, delicious, healthy, versatile, and gluten-free. What more could you ask for? Give it a try today and let me know what you think!
My three golden rules for the perfect caramelized mushrooms and onions
You might think that this dish is hard to make and requires a lot of ingredients, but that’s not the case. This dish is easy to make and only requires a few ingredients. You can achieve the perfect texture and color in just 15 minutes! However, there are 3 things to bear in mind when making this dish:
1️⃣ The pan: Use a heavy-bottomed wide skillet so that there is enough space for the onions and mushrooms. I prefer using a stainless steel one, but you can use a cast iron skillet as well. A wide skillet will allow the onions and mushrooms to cook evenly and prevent them from steaming or stewing.
2️⃣ Stirring: Don’t stir the onions and the mushrooms too soon after adding 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.
3️⃣ The heat: Adjust the heat during the cooking to get the best results. Start with medium-high heat to sear the onions and mushrooms and give them a golden brown color. Then, turn it down to medium to cook them through and achieve an even brown color. This will ensure that they are tender and flavorful. Cooking on low heat will stew and steam the mushrooms and ruin their texture.
If you follow these 3 tips, you will make caramelized onions and mushrooms like a pro! Try them today and let me know what you think! 😊
Just 8 ingredients and all of them simple staples!
See the recipe card for quantities.
Mushrooms: I have used baby chestnut mushrooms for a deeper flavor. You can use baby bella mushrooms (creminis in the UK) or white mushrooms, if that is what you have.
Onion: I have used brown onions because they caramelize better and also because of their lighter color, it is easier to tell when they are caramalised. You can use whatever type of onion your have in your kitchen.
Oil: Use any neutral oil of your choice. See section below for alternatives.
Have a question regarding the ingredients? Feel free to ask in the comments section below and I will try my best to answer it for you.
As in this onion chutney recipe, the process begins with the caramelization of onions. This is a key step that will give the dish its sweet and savory flavor. Just follow these steps to make the perfect dish, every time.
First, do some prep work. It only takes 5 minutes, but it is important for the texture of the dish.
- You need to peel and slice the onions, not too thin nor too thick.
- You also need to rinse the mushrooms and pat them dry (check the notes below on a quick guide to cleaning mushrooms).
- Then, slice them into 3 or 4 pieces each.
- Next, smash the garlic. If you like a more intense flavor, you can mince them. Finally, measure the rest of the ingredients.
Second, add the oil and butter to a skillet over medium-high heat. Once the butter is melted and bubbly, add the sliced onions. Do not stir them for 3 to 4 minutes. Reduce the heat if you see that the onions are burning.
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 - 3 minutes.
You don’t want to stir them too often, or they won’t caramelize properly. You also don’t want to burn them, so keep an eye on the heat and adjust it as needed.
Third, to the sauteed onions, add the sliced mushrooms. Turn the heat up to medium-high and do not stir for 2-3 minutes. Mushrooms have a lot of water in them. Stirring them too soon will release the water, making them mushy.
After 2-3 minutes, turn the heat down to medium and stir fry them for 4-5 minutes or until you see them becoming evenly dark in color.
Add the salt and red pepper flakes.
Stir fry for another minute. The mushrooms and onions will 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.
Notes and substitutions
Be careful when cleaning the mushrooms, as 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, as this will make them soggy and bland. After rinsing, pat them dry with a kitchen or tea towel. 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.
To make this dish vegan, you can easily replace the butter with neutral oil or any flavored oil of your choice, such as olive oil or avocado oil. This will still give the onions and mushrooms a nice texture and taste.
Not a fan of cilantro? Swap it with parsley or any other fresh herb of your choice.
No fresh garlic? No worries! Add ½ teaspoon of powdered garlic instead.
For more flavor, you could add balsamic vinegar, but I prefer to keep it simple.
What is the trick to caramelizing onions? Here are some tricks to achieve perfect caramelized onions:
- Thinly sliced: Slice the onions not too thin nor too thick and slice them evenly. This helps them cook more evenly and allows the natural sugars to release and caramelize evenly.
- Choose the right pan: Use a wide and heavy-bottomed pan, like a cast-iron skillet. This provides ample surface area for the onions to cook evenly and helps prevent them from sticking.
- Fat matters: Choose your cooking fat – either butter or oil – depending on the flavor you want. Both work well, but butter adds a rich, indulgent taste, while oil lets the onion's natural sweetness shine.
- Monitor the heat: Adjust the heat as needed to ensure the onions are cooking gently without scorching. If they're browning too quickly, lower the heat.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you.
Storage and serving suggestions
Store any leftovers in a fridge-safe airtight container in the refrigerator for up to 3 days.
Serving suggestions: You can have it as a side dish with your main meal, or use it as a filling for sandwiches, pies, quiches, or tarts.
You can also top it on burgers, pizzas, salads, soups (this potato soup), or anything else you like. The possibilities are endless!
To enjoy a completely gluten-free meal try it with gluten free naan as a wrap.
Sautéed Mushrooms: Sautéing involves quickly cooking mushrooms over medium to high heat in a small amount of oil or butter. The goal is to cook them until they're tender and slightly browned on the edges, while maintaining their natural moisture and shape.
Caramelized Mushrooms: Caramelizing mushrooms, on the other hand, involves cooking them over lower heat for a longer period of time until their natural sugars are released and they develop a rich, deep brown color. This slow cooking process intensifies the flavor of the mushrooms, giving them a slightly sweet and savory taste. The texture of caramelized mushrooms is often softer and more succulent due to the extended cooking time.
In summary, sautéed mushrooms are cooked quickly at a higher heat to retain their original texture and flavor, while caramelized mushrooms are cooked slowly over lower heat to develop a more intense flavor and tender texture with a touch of sweetness. The choice between the two methods depends on the desired outcome and the specific dish you're preparing.
Caramelizing onions can be achieved using both butter and oil, and the choice between the two depends on personal preference and the flavor profile you're aiming to achieve.
Butter: Using butter to caramelize onions adds a rich and luxurious flavor to the process. The natural sugars in onions combine with the milk solids in butter to create a slightly sweet and deeply flavorful result. The downside is that butter has a lower smoke point compared to some oils, which means it can burn more easily if not monitored closely. However, the rich flavor it imparts is often considered worth the extra attention.
Oil: Cooking onions in oil, such as olive oil or vegetable oil, can also result in delicious caramelized onions. Oils generally have higher smoking point compared to butter, making it easier to maintain the right temperature without the risk of burning. While the flavor may be slightly different from butter-caramelized onions, using oil allows the natural sweetness of the onions to shine through.
Ultimately, the decision between using butter or oil depends on your taste preferences and the intended use of the caramelized onions. If you're looking for a deep, rich flavor, butter could be your go-to choice. If you prefer a more neutral background that highlights the natural sweetness of the onions, using oil might be the better option. Experiment with both to find what suits your palate best!
Mushrooms generally cook faster than onions. The cooking time for both ingredients depends on how they are prepared and the desired level of doneness.
Sliced or chopped mushrooms, especially smaller varieties like button mushrooms, can cook relatively quickly. They can become tender and slightly browned in just a few minutes when sautéed over medium-high heat.
Onions, on the other hand, take a bit more time to fully cook and caramelize. The cooking process allows their natural sugars to release and develop that rich, sweet flavor.
When cooking a dish that includes both onions and mushrooms, it's common to start by sautéing the onions first until they're cooked to your liking, and then adding the mushrooms to the pan. This way, you can ensure both ingredients are cooked properly without overcooking or burning either of them.
If you have made these onions and mushrooms caramelized in garlic butter, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma
Onions and Mushrooms Caramalized in Garlic Butter
- 1 skillet (stainless steel or cast iron)
- 1 mixing spoon
- 5 oz. (~150g) mushrooms see notes
- 1 medium (~70g) onion see notes
- 4 cloves (~10g) garlic
- ½ tablespoon neutral oil
- 1 tablespoon (~25g) butter
- ½ teaspoon salt or as per taste
- ½ teaspoon red pepper flakes
- 3 tablespoons chopped cilantro or parsley leaves and stems
- Peel and slice the onions - not too thin nor too thick.Rinse the mushrooms and pat them dry. Slice them - 3 or 4 slices each.Smash the garlic. If you like a more intense flavor, mince them. Measure the rest of the ingredients.
Make the dish
- 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 - 3 minutes.4 cloves (~10g) garlic
- Add the sliced mushrooms. Turn the heat up to medium-high and do not stir for 2-3 minutes. The mushrooms have a lot of water in them. Stirring them too soon will release the water, making them mushy.5 oz. (~150g) mushrooms
- After 2-3 minutes, turn the heat down to medium and stir fry them for 4-5 minutes or until you see them becoming evenly dark in color.
- 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 with a meal or as a delicious, savory filling for your pizza, burger, sandwich, pie, or wrap.
- The pan: Use a heavy-bottomed wide skillet so that there is enough space for the onions and mushrooms. I prefer using a stainless steel one, but you can use a cast iron skillet.
- Stirring: Resist the temptation to stir the onions and the mushrooms too soon after adding them to the pan. By letting them sit for a few minutes, you will help them sear and prevent their juices or water from releasing. This will give them a nice brown color and a deeper flavor.
- The heat: Adjust the heat during the cooking to get the best results. Start with medium-high heat to sear the onions and mushrooms and give them a golden brown color. Then, turn it down to medium to cook them through and achieve an even brown color. This will ensure that they are tender and flavorful.
Alternative quantities provided in the recipe card are for 1x only.
Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.