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Sautéed Mushrooms and Onions

This is the perfect recipe to accompany a juicy steak.  The mushrooms are well seasoned to stand up to the big robust flavours of the beef.  You can use button mushrooms, cremini, or a combination of your favourite mushroom mix.

mushrooms and onions for steak
Sautéed Mushrooms and Onions

Total Time: 30 minutes

Sautéed Mushrooms and Onions


1 tablespoon vegetable oil
1 ½ pounds mushrooms, quartered or sliced
1 tablespoon butter
1 medium onion, sliced
1 teaspoon dried thyme
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce


  1. Heat oil in a large sauté pan over medium-high heat until it shimmers. Add mushrooms; cook and stir until mushrooms begin to release liquid (about 4 minutes).
  2. Turn heat to high; cook and stir until all liquid has evaporated and mushrooms start to smell nutty (about 5 to 6 minutes).
  3. Reduce heat to medium-low, add butter, onions and thyme; cook and stir until onions soften (about 5 minutes).
  4. Stir in Worcestershire and soy sauce. Taste and season with a pinch of pepper.
For mushrooms to brown, they have to release their liquid first.  Mushrooms carry a lot of liquid and are actually made up of 90% water.  In this recipe, the water is drawn from the mushrooms and then evaporated.

Sautéed Mushroom and Onion Tips:

  • If the caramelized bits on the bottom of the pan start to darken too much, just add a splash of water and stir (this technique is called deglazing).
  • Instead of quartering mushrooms with a knife, just break them in half, then into quarters. This is a great job for the kids to do.
  • If you’re using shiitake mushrooms, be sure to remove the stem and discard or save it to flavour a stock.

Here’s a guide to grill the perfect steak!