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Steakhouse Mushrooms and Onions

I love sauteed or grilled steakhouse mushrooms and onions. They are excellent on steaks, hamburger steaks, burgers, and chicken. Have you ever noticed how the ones you get in a restaurant or steakhouse taste so much better than the ones you make at home? Yeah, I did, too. So I experimented, and I think we have nailed the perfect Steakhouse Mushrooms and Onions.

Steakhouse Mushrooms + Onions

 

Steakhouse Mushrooms are a must-try with your next burger or steak.

This recipe is super easy to make, easily doubled, and you can let them cook while you are working on other things in the kitchen. Plus, you probably have these ingredients on hand, because you have a well-stocked pantry, right?

The three main keys to the perfect pan of savory sweet mushrooms and onions?

Butter, patience, and brown sugar. (Great title for our first cookbook, don’t you think?!)

 

Ever notice how Steakhouse Mushrooms and Onions you get in a restaurant taste amazing? I think we have figured out the secret!

 

 

Ever notice how Steakhouse Mushrooms and Onions you get in a restaurant taste amazing? I think we have figured out the secret!

 

Start with a thinly sliced onion and fresh white mushrooms. Slice them about 1/4 to 1/2 inch thick. (If you are serving with burgers, I recommend 1/4 inch thick so they are easier to eat. If serving with a steak, go all out, the thicker the better.)

Don’t use the ones from a can. Please. I know they don’t make steakhouse mushrooms that way, they just can’t!

In a skillet, heat butter over medium-high heat. When butter is melted add mushrooms. Place the onions on top and sprinkle with salt and pepper.

 

Ever notice how Steakhouse Mushrooms and Onions you get in a restaurant taste amazing? I think we have figured out the secret!

 

Great Recipes You Might Like:

Easy Grilled Pork Chop Marinade

Black Pepper + Soy Mushrooms

Boom Boom Stuffed Mushrooms

Marinated Tomato + Pesto Portabello Mushrooms

 

 

Then leave them alone.  Just do something else, resist the urge to stir them. Patience.

Cook for 5 – 10 minutes, then reduce heat to medium-low. Check the bottom of a mushroom, and if it is brown (and only if brown), stir the mushrooms and onions together.

 

Ever notice how Steakhouse Mushrooms and Onions you get in a restaurant taste amazing? I think we have figured out the secret!

 

After stirring, cover and cook for another 10 minutes, stirring about once or twice. But don’t overstir. You want them to brown slowly. When the onions are tender and start to brown, add Worcestershire sauce and brown sugar.

 

Ever notice how Steakhouse Mushrooms and Onions you get in a restaurant taste amazing? I think we have figured out the secret!

 

 

 

**If you don’t have Worcestershire sauce, I have also done this with an equal amount of cider vinegar.

 

Ever notice how Steakhouse Mushrooms and Onions you get in a restaurant taste amazing? I think we have figured out the secret!

 

Saute uncovered for another 5 minutes, then serve hot.

 

Steakhouse Mushrooms + Onions
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4.15 from 27 votes

Steakhouse Mushrooms and Onions

A savory caramelized recipe for steakhouse style mushrooms and onions.
Course Side Dish
Cuisine American
Keyword steakhouse mushrooms
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 87kcal
Author Buy This Cook That

Ingredients

  • 1 large onion thinly sliced
  • 2 cups fresh mushrooms sliced
  • 2 TB butter
  • 1 TB Worcestershire sauce
  • 1 TB brown sugar
  • 1/8 tsp black pepper
  • 1/8 tsp salt

Instructions

  • In a large pan, heat butter over medium heat.
  • Peel and thinly slice a large onion. Wash mushrooms and pat dry, then slice into 1/4 inch - 1/2 inch thick pieces.
  • When butter is melted add mushrooms. Place the onions on top and sprinkle with salt and pepper.
  • Let the mushrooms and onions cook, do not stir. After 5 to 10 minutes, check the bottom of mushrooms. If they are brown, stir them to combine the mushrooms and onions.
  • After stirring, cover and cook for another 10 minutes, stirring about once or twice. Do not stir too much. When the onions are tender and start to brown, add Worcestershire sauce and brown sugar.
  • Saute uncovered for another 5 minutes, then serve hot.

Nutrition

Serving: 1g | Calories: 87kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 169mg | Potassium: 226mg | Fiber: 0g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 3.6mg | Calcium: 11mg | Iron: 0.5mg

 

Comments

    • Teri says

      Thank you so much! It is one of my favorites, and easy to make. I appreciate you taking the time to stop by and let us know. 🙂

  1. Rita k scott says

    So so so good! Thank you. Was trying a long time to get my mushrooms and onions to turn out right. Now I can!! We have these often. Not complicated, just follow the directions which were explained very well. Thank you again.

    • Teri says

      Awesome, I am glad you enjoyed them. One of my fave easy recipes to add a little something extra to a meal. I appreciate you taking the time to let us know. 🙂

  2. Dana J Von Seggern says

    The recipe is good in flavor but because mushrooms emit water as they are cooking…I cooked the water off first then added the onion and carried on with the recipe

    • Teri says

      Good call on cooking off the water. Sometimes they have more moisture than others. I’ve notice when my pan is too small the mushrooms sweat too much. Nothing a little extra heat won’t fix. 🙂 Glad you enjoyed them.

  3. Shelly says

    I have been looking for this recipe for a while. Thank you! I’m going to try and cook a large batch so it doesn’t go bad. Do you think this would freeze easily? It would be convenient!

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