I love to 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 Pan Roasted Mushrooms & Onions shine.
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 of these Pan Roasted Mushrooms & Onions.
About 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…when you make your Pan Roasted Mushrooms & Onions simply and beautifully…you might just be surprised. That being said, of course you can tinker if you’d like. I mean, that’s always an option, isn’t it? A little garlic never hutrs, a hint of thyme, maybe.
The flavors, though, of caramelized onions are always divine, sweet and deeply rich, and combined with the mushrooms, this makes an incredible side dish for a steak, an addition, maybe to top a burger, and even a main dish if that’s your style. I love to serve Pan Roasted Mushrooms & Onions over a bed of polenta or barley for dinner, maybe with a green vegetable on the side.
My favorite way to serve Pan Roasted Mushrooms and Onions, though, is as a part of my Taphouse Salad. I posted it earlier this week and it is a beauty. Just FYI, there are quite a few components to that Taphouse Salad, which is named after Taphouse 41, a restaurant in Sioux Falls where I discovered that marvelous salad. The Pan Roasted Mushrooms and Onions are just one of those components. The Taphouse Salad also has beautiful greens, of course, and a Smashburger, Slow Roasted Tomatoes, apple, and goat cheese (or Brie) and is topped by a Sweet Sorghum Vinaigrette. That vinaigrette is to die for and worth searching out the Sorghum.
Making Pan Roasted Mushrooms & Onions:
First of all, it can take quite a while to properly caramelize onions, but since these are a smaller amount, they do kind of speed along. Give the onions a head start, though, of several minutes and don’t add in the mushrooms until the onions have begun to pick up a little color and are browning on the edges.
Then when the mushrooms are added, put a lid on the pan; just until the mushrooms turn a lovely golden brown and start to give up their juices. It’s ok to peek. When the mushrooms start to give up their juices, they begin to deglaze the pan; we want every bit of that flavor. Unlid and continue to cook, stirring, getting everything off the bottom of the pan as the juices concentrate and the mushrooms and onions are all coated in their own sauce.
Saving Money on Pan Roasted Mushrooms & Onions:
Onions I usually buy in a large bag and store in a cool dry place (away from potatoes, please!) And while mushrooms are normally cheap, especially in larger bags, it pays to take a quick minute at the grocer and make sure you’re getting the best deal. The different options can be a bit confusing since they’re all several different kinds and sold in different sized packages and individually. I’ve found Aldi has great prices. Check your bag of onions, too, to make sure they’re all sound and aren’t showing any signs of damage. If you don’t use all of an onion, keep it in your fridge door where you’ll see it next time you cook or chop, label and freeze so it’s all set to saute.
Pick up your mushrooms on sale, especially around holidays when they often buy one, get one free in my area. Have you’ve ever opened a package of mushrooms that look fine on the top, but as you dig in, you find the mushrooms on the bottom not looking too good? When I get my mushrooms home, I poke several holes in the bottom of the package and turn the whole package over so that they’re stored upside down in the fridge.
That helps get some of the condensation off the bottom of the package and gives an extra day or two of storage, just in case I don’t want to or can’t get to them use them right away. You can’t leave them too long, though, or you’ll find you have the same issue on the top of the package.
Pan Roasted Mushrooms & Onions
- 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.
I’ll be bringing my Pan Roasted Mushrooms & Onions over to Throwback Thursday, Quinn of Dad What’s 4 Dinner and Alli from Tornadough host this blogging extravaganza.
I’ll also be bringing Pan Roasted Mushrooms & Onions 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.
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