I’ve always had a soft spot for mushrooms, so this quick and easy Garlic Balsamic Sautéed Mushrooms and Onions recipe with a sweet, tangy flavour is definitely one of my favourites! If you’ve never tried this one before, you’re in for a treat! Unless you’re not a mushroom fan, which I can try my best to understand but…. Why?!
How to Make Sauteed Mushrooms and Onions
- Heat the olive oil and butter together in a large skillet.
- Add in the onions and start frying. Fry for 5 minutes to get them started then add in the mushrooms.
- Fry until the mushrooms have reduced in size and lost their moisture and the onions are softened completely.
- Add in the garlic and sauté until browned and fragrant.
- Stir in the balsamic vinegar and wine and cook another 2 minutes, making sure to de-graze the bottom of the pan (scrape off any browned tasty bits so that it goes into the sauce!)
- Season to taste with salt and pepper and serve!
What Should I Serve with Sauteed Mushrooms and Onions?
This dish is truly delicious with anything. It’s super versatile as a topping or a side dish, not to mention super tasty! It’s packed full of flavour and the perfect way to add low-calorie taste bud kick to the meal of your choice. This Garlic Balsamic Sautéed Mushroom and Onions recipe takes just half an hour to whip up and if I’m not using it as a standard side dish I’ll usually make it as a topping for grilled meat, like steak or pork.
I also like to make extras so that I can store them in the refrigerator and use them over the following week to add some extra flavour to snacks and veg. This recipe even works as a burger or pizza topping!
Do I Need to Smother the Mushrooms in Butter?!
If you’re like me, your memories of sauteed mushrooms growing up are off mushrooms literally drenched in butter! And as good as that might taste, there is a healthier alternative! You’ll see that my recipe here includes just 2 tablespoons of butter in combination with olive oil. In fact, you could leave the butter out completely if you wanted (but I personally think that extra bit of flavour is worth it).
How Healthy are Sauteed Mushrooms and Onions?
My love of mushrooms knows no bounds. Not only are they absolutely delicious, but they also have a long list of health benefits! Mushrooms help to support your immune system because they contain a super powerful antioxidant called selenium. And in addition to that, they’re full of B vitamins, protein, and fiber!
Alongside being extremely low in calories; we’re talking around 4 calories per mushroom. So, I know we’ve talked about going easy on the butter, but don’t be afraid of adding it either – because the main ingredients in this dish are already super nutritious and low cal!
So there you have it folks, a super yummy and healthy mushroom fix that can be used in any number of ways!
Don’t forget to let me know how your Garlic Sautéed Balsamic Mushroom and Onions recipe turns out! Did you add any extras or variations that I haven’t mentioned here? I’d love to hear about them!
More Mushroom-based Recipes
- Fast & Easy Teriyaki Fried Mushrooms: a family favourite of my Mom’s since the 1980s, this is definitely a dish you don’t want to miss out on trying!
- Wild Mushroom Risotto: I was a risotto newbie when I tried this one and it still turned out yum! So if you’re in the same boat why not give it a whirl?!
- Low Carb Creamy Parmesan Garlic Sautéed Mushrooms: perfect for a filling fix on a keto diet!
- Cheesy Spinach & Egg Stuffed Portobello Mushrooms: ever wondered how to stuff a portobello mushroom?! I’ve got your back.
Happy Cooking!
Love,
Karlynn
Garlic Balsamic Sauteed Mushrooms and Onions
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 large white onion sliced into rings
- 1 pound fresh mushrooms washed and sliced
- 2 tablespoons minced garlic
- 3 tablespoons balsamic vinegar
- 3 tablespoons white wine optional
Instructions
- Heat the olive oil and butter together in a large skillet.
- Add in the onions and start frying. Fry for 5 minutes to get them started then add in the mushrooms.
- Fry until the mushrooms have reduced in size and lost their moisture and the onions are softened completely.
- Add in the garlic and saute until browned and fragrant.
- Stir in the balsamic vinegar and wine and cook another 2 minutes, making sure to delgraze the bottom of the pan ( scrape off any browned tasty bits so that it goes into the sauce!)
- Season to taste with salt and pepper and serve!
Notes
Nutrition
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Kay Grace says
Quick, easy, all items in pantry, delicious !
Def a keeper! Thanks !!!
Jenny says
Absolutely delicious. Changed nothing. Perfect as it is. Thank you!
Jessie says
I put my mushroom onion garlic leftovers into an omelet with some cheese. You’re welcome.
Carol Hancock says
This recipe was delicious!!! The best sauteed mushrooms and onions I ever had. This recipe deserves 5 out of 5 Gold Stars!
Marilyn S Johnson says
Could you use Marsila Cooking Wine?
Tre says
Delicious! Added green beens to pan!
Jerad Shockley says
I’m new to cooking… What type of white wine do you use? Is it a type of cooking wine, white wine vinegar, or regular drinking wine? For whomever answers, “Thank you!”
Richard Zimmerman says
Always use drinking wine. If it’s not good enough to drink you don’t want to put it in your cooking.
Lyns says
Delicious! I would Definitely add the white wine!!!
Pinkandgreen says
Bravo! Thank you. Made the recipe tonight for a homemade pizza topping and YUM!! I am actually lucky my husband did not eat it all before I was able to place on the pizza.
Marisa says
This was really good! I used to top burgers. I regret making only half the recipe thinking it was going to be too much. We would have eating it all!! Plus so easy to make. Definitely will be making this again.
Mary says
This was a fantastic side dish served with lamb chops. I decided to try it based on all of the 5 star reviews and it did not disappoint! Was perfect for a company dinner. The balsamic really kicked it up a notch. I used two varieties of mushrooms from a local mushroom farmer!
Richard Zimmerman says
When using balsamic vinegar you should use a good aged balsamic. 12-18 years.
Paul says
Very good, usually sauteed mushrooms and onions are bland, these were full of flavor. We ate as a side with bbq chicken thighs.
Ryan says
These were seriously sooo good, I had to make another batch. Why? Because I ate half of the first batch before serving with t-bones. The addition of balsamic really amps this recipe over sautéed onions and mushrooms. Tomorrow, I’m tripling this recipe to use during the week. Thank you for posting!