Pan Roasted Mushrooms & Onions

I often search out flavors and ingredients from across the globe – but sometimes I find the simplest, truest flavors are the most welcome. Savory onions, beautifully browned mushrooms, cooked simply in their own juices. A touch of butter and a sprinkle of salt is all that’s needed to make this dish shine.

Pan Roasted Mushrooms & Onions
Pan Roasted Mushrooms & Onions

There’s nothing “fancy” here – even the mushrooms are the common button mushrooms. Of course, if you’d like Wild Mushrooms, Shiitake, Portobello or any other mushroom, the same method applies. It’s really the method of cooking that gently coaxes out the gorgeous flavors.

Pan Roasted Mushrooms & Onions
Pan Roasted Mushrooms & Onions

So just for today, relax. Leave the herbs and spices in their jars, the sauces in the fridge and cupboards. Let the flavors stand on their own…cook these mushrooms simply and beautifully…you might just be surprised.

Use these mushrooms as a side, over burgers or a steak, over a dish of polenta or barley, or as a part of Taphouse Salad I posted this week. And enjoy.

Pan Roasted Mushrooms & Onions
Pan Roasted Mushrooms & Onions

Pan Roasted Mushrooms & Onions

  • Servings: 4
  • Difficulty: easy
  • Print

  • 2 tablespoons butter
  • 1 large onion, cut in half lengthwise and sliced across, about 3/8 inch thick
  • 8 ounces sliced button mushrooms
  • Salt and freshly ground black pepper

Heat butter in a medium, heavy bottomed saucepan over medium high heat. Add onions and cook for several minutes, stirring occasionally, until the edges begin to turn slightly brown.

Add mushrooms, cover with a lid and cook for three to four minutes, stirring now and then, until the mushrooms are turning golden brown and have given up some of their juices.

Remove lid, sprinkle with 1/2 teaspoon (or to taste) of salt and a few grinds of pepper and cook for a minute or two longer, until the juices have started to evaporate and concentrate. Remove from heat and serve.

From the kitchen of http://www.frugalhausfrau.com

These Mushrooms are just one component of my Taphouse Salad with a Smashburger, Oven Roasted Tomatoes, Pan Roasted Mushrooms and Onions and Sweet Sorghum Vinaigrette.

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I’ll be bringing my Pan-Roasted Mushrooms over to Throwback Thursday, Quinn of Dad What’s 4 Dinner and  Alli from Tornadough host this blogging extravaganza.

I’ll also be bringing these mushrooms to Fiesta Friday 91, put on by Angie of the Novice Gardener. The hosts this week are hosts this week are Juju @ cookingwithauntjuju and Indira @ I’ll Cook, You Wash.

20 thoughts on “Pan Roasted Mushrooms & Onions”

  1. Mollie, I can taste those mushrooms from here. Nothing better than allowing the flavors of the earthy mushrooms and onions come out in a dish. Thanks for sharing with us again at #Throwback Thursday.

    1. Thanks, really, the butter does make all the difference. Sometime I use olive oil in recipes like this, or a combo, but when there are no herbs or nothing else to jazz it up, the butter flavor really shines.

    1. Thanks, Mr, Fits – I imagine they would go very well with some of your meat dishes. I haven’t been by to see you for awhile with all my traveling, but I’ll remedy that today!~ 🙂

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