Been tossing mushrooms and onions

Been Tossing Mushrooms and Onions

⏱ Time

• Prep: 5 minutes

• Cook: 10–15 minutes

• Total: ~20 minutes

🍽 Servings

• 2–4 servings

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🧾 Ingredients

• 2 cups mushrooms (button, cremini, or sliced portobello)

• 1 medium onion, sliced

• 2 tbsp olive oil or butter

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• ½ tsp garlic powder or 2 cloves garlic, minced

• ½ tsp soy sauce or Worcestershire sauce (optional, for umami)

• Optional add-ins:

  • ½ tsp thyme or Italian seasoning

  • Splash of balsamic vinegar

  • Red pepper flakes (for heat)

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👩‍🍳 Instructions

1. Heat the pan

   • Heat a large skillet over medium-high heat.

   • Add olive oil or butter.

2. Cook the onions

   • Add sliced onions and cook 3–4 minutes, stirring occasionally, until soft and lightly golden.

3. Add mushrooms

   • Add mushrooms to the pan.

   • Cook 5–7 minutes, stirring occasionally, until mushrooms release moisture and start to brown.

4. Season

   • Add salt, pepper, garlic, and soy/Worcestershire if using.

   • Stir well and cook 1–2 more minutes.

5. Finish

   • Add herbs, balsamic, or chili flakes if desired.

   • Taste and adjust seasoning.

6. Serve

   • Serve hot as a side, over steak, chicken, burgers, rice, pasta, or toast.

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🔥 Tips

• Don’t overcrowd the pan—mushrooms need space to brown.

• For deeper flavor, let mushrooms sit undisturbed for 1–2 minutes before stirring.

• Butter + olive oil together = best flavor and browning.