Easy Sauteed Garlic, Mushrooms, Onions Recipe
I. Introduction
A quick, umami-packed side dish of mushrooms and onions sautéed in butter and garlic—simple but deeply flavorful. This Easy Sauteed Garlic, Mushrooms, Onions Recipe brings together three ingredients that create a delicious and aromatic vegetable dish.
II. Ingredients
- 1 lb mushrooms (button, cremini, or shiitake), sliced
- 1 large onion, sliced
- 6 cloves garlic, minced
- 3 tbsp butter or oil
- 2 tbsp soy sauce
- 1/2 tsp black pepper
- Salt to taste
- 1 tbsp fresh parsley, chopped (optional)
III. Equipment
- Large skillet or wok
- Wooden spoon or spatula
- Knife and cutting board
- Measuring spoons
IV. Instructions
- Wash and slice mushrooms, removing stems if desired.
- Slice onion into strips and mince garlic.
- Heat butter or oil in a large skillet over medium-high heat.
- Add garlic and sauté for about 30 seconds until fragrant.
- Add sliced onions and cook for 3-4 minutes until they start to soften.
- Add mushrooms to the pan, spreading them in a single layer if possible.
- Cook for 5-7 minutes, stirring occasionally, until mushrooms are golden and have released their moisture.
- Season with soy sauce, black pepper, and salt.
- Garnish with fresh parsley if using and serve immediately.
V. Tips
Don’t overcrowd the pan—mushrooms release water and steam if packed too tightly. For best results, slice the mushrooms evenly so they cook at the same rate. If using shiitake mushrooms, remove the stems as they can be tough. You can also add a splash of white wine during cooking for extra flavor. Cook until the mushrooms are nicely browned for the best texture.
VI. Serving
As a side to steak, fried fish, or over rice. This versatile vegetable dish pairs well with a variety of proteins. It’s particularly delicious alongside grilled meats, poultry, or even as part of a mixed vegetable platter. The rich, umami flavors of the mushrooms complement simple dishes beautifully.
VII. Storage
Keeps 2-3 days; reheat in a pan to restore texture. Store in an airtight container in the refrigerator. When reheating, use a skillet over medium heat to prevent the vegetables from becoming soggy. The mushrooms may release more liquid during storage, which is normal.
