Sauteed Mushrooms and Onions

Ingredients

• 250 gSwiss brown mushrooms
• 150 gwhite button mushrooms
• 1brown onion
• 4garlic cloves
• 3 tspolive oil
• A handfulchopped parsley
• To tastesalt and pepper

Instructions

1. 1

   Prepare the vegetables

   Slice the onion into strips. Peel and dice the garlic. Wipe the mushrooms clean, then slice them evenly, including the stems, to roughly the same thickness.

2. 2

   Soften the onion

   Heat 2 teaspoons of the olive oil in a large frying pan over a medium heat. Cook the onion until translucent, then add the garlic and cook them together.

3. 3

   Brown the mushrooms

   Add the sliced mushrooms and turn the heat up to its highest setting. Once they begin to brown, add the remaining 1 teaspoon of olive oil and season with salt and pepper. Stir well and sauté the mushrooms and onions for a couple more minutes.

4. 4

   Finish with parsley

   Take the pan off the heat and stir in a handful of chopped parsley. Serve as a side dish.

What are sautéed mushrooms and onions?

This is a simple pan-cooked side dish built around mushrooms softened and browned with onion and garlic. It uses familiar ingredients and takes about 15 minutes from preparation to serving.

The recipe combines Swiss brown mushrooms with white button mushrooms for a mix of colours and shapes. Parsley added at the end gives the finished dish a fresh herbal note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 64 calories, 3g protein, 7g carbs, 3g fat.

The mushrooms and onion provide most of the carbohydrates, while the olive oil contributes most of the fat; the mushrooms provide some protein. Serve a portion alongside a protein-rich main and another vegetable to make a more rounded plate.

Choosing and preparing the ingredients

Mushrooms: The recipe uses two varieties, but gives both the same treatment. Wipe them clean rather than soaking them, and slice the stems along with the caps.

Onion and garlic: Cut the onion into strips and dice the garlic before heating the pan, so both are ready to cook with the oil.

Build flavour in stages

Onion first: Start it over a medium heat with 2 teaspoons of oil and cook until translucent. This gives the onion time to soften before the mushrooms go in.

Garlic next: Add it to the softened onion and cook them together. The mushrooms follow, with the remaining oil added once they begin to brown.

Get the mushrooms browned

High heat: The method calls for the highest heat once the mushrooms are added. Stir them well as they cook, and look for browning before adding the last teaspoon of oil.

Even slices: Cutting the mushrooms to roughly the same thickness helps them cook at a similar pace. The recipe then gives them a couple more minutes in the pan with the onion.

Finish and serve

Parsley: Take the pan off the heat before adding the chopped parsley. This keeps the fresh herb as a finishing touch rather than cooking it down with the vegetables.

Pairing: Serve the mushrooms and onions alongside a main dish. The recipe also suggests serving them with meat-free gravy.

Timing and doneness

The stated total time is 15 minutes, so prepare the vegetables before you start cooking. The recipe does not give separate timings for the onion or mushrooms; use the visual cues of translucent onion and mushrooms beginning to brown.

Recipe notes & tips

• Wipe the mushrooms clean before slicing them.
• Slice the mushrooms to roughly the same thickness so they cook at a similar pace.
• Have the onion and garlic prepared before you heat the pan.
• Use a large frying pan so you can stir the vegetables comfortably.
• Add the parsley after taking the pan off the heat.

Variations

• Herb finish: Replace the parsley with another chopped soft herb if you prefer.
• Mixed mushrooms: Use other fresh mushroom varieties in place of one or both listed types.
• Extra garlic: Adjust the garlic amount to suit your preference.
• Gravy pairing: Serve the finished mushrooms with meat-free gravy as suggested in the recipe.

Common mistakes to avoid

• Uneven slices: Cut the mushrooms to a similar thickness so they cook at a similar pace.
• Garlic added too early: Cook the onion until translucent first, then add the garlic.
• Oil added all at once: Reserve 1 teaspoon for when the mushrooms begin to brown.
• Parsley cooked in the pan: Take the pan off the heat before stirring in the parsley.
• Skipping the browning cue: Wait until the mushrooms start to brown before adding the reserved oil.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a frying pan until hot throughout, adding a small splash of water if needed.

Frequently asked questions