Caramelized Mushrooms and Onions

5 from 137 votes

Caramelized Mushrooms and Onions

These delicious Caramelized Onions and Mushrooms are a great way to add flavor to any dish! Made with white wine, Worcestershire, honey, and other flavorful ingredients, expect a delicious taste in every bite. Add this mushrooms caramelized onions recipe to burgers, pizza, and more!

Prep Time5

Cook Time40

Total Time45

Course: Side Dish

Cuisine: American

Servings:

Author: Brianna May

Equipment

Ingredients

2 Tablespoons unsalted butter
2 Tablespoons olive oil
16 ounces sliced baby bella mushrooms*
3 yellow onions, sliced
4 cloves garlic, pressed or minced finely
1 teaspoon Morton kosher salt*
1 teaspoon dried thyme or Italian seasoning
freshly cracked black pepper
1/2 cup dry white wine*
1 Tablespoon Worcestershire sauce
1 teaspoon honey or brown sugar

Instructions

Heat the butter and olive oil in a large pan over medium heat until the butter melts and the oil shimmers.
2 Tablespoons unsalted butter, 2 Tablespoons olive oil
Add the mushrooms, onions, and garlic to the pan, gently stirring until they are well combined.
16 ounces sliced baby bella mushrooms*, 3 yellow onions, sliced, 4 cloves garlic, pressed or minced finely
Season the mixture with the salt, pepper, and thyme.
1 teaspoon Morton kosher salt*, freshly cracked black pepper, 1 teaspoon dried thyme or Italian seasoning
Stir in the Worcestershire sauce, honey, and roughly half of the wine.
1/2 cup dry white wine*, 1 Tablespoon Worcestershire sauce, 1 teaspoon honey or brown sugar
Sauté the mixture for about 10-15 minutes, stirring occasionally, until the mushrooms and onions become tender.
Deglaze the pan by adding the remaining wine, scraping up any browned bits from the bottom.
Continue sautéing for another 10-15 minutes until the vegetables caramelize and any excess liquid evaporates. If necessary, increase the heat to medium-high to aid in caramelization.
Once the liquid has evaporated and the vegetables start to brown, remove the pan from heat and let the mixture cool slightly before serving.

Notes

Mushrooms: I recommend using baby bella mushrooms for this caramelized onions and mushrooms side, but you can also swap them for white mushrooms.
Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
White Wine: For this recipe, use a dry white wine, like Sauvignon Blanc. If you don't want to use wine, swap it out in a 1:1 ratio with chicken/beef broth.
Wash the mushrooms well. Mushrooms typically have dirt and debris straight from the store. To avoid a grainy consistency in this caramelized onions and mushrooms recipe, be sure to wash them well. You may even want to use a gentle vegetable scrubber.
Use butter and oil. Butter and oil is a must-have combination for caramelizing onions and mushrooms. The oil has a higher smoke point, so it helps keep the butter from burning as the vegetables caramelize.
Do not cover the pan. I recommend leaving the cover off when caramelizing vegetables, as it can prevent them from browning.
Cook off all of the excess water. A major part of creating caramelized vegetables is getting rid of all the excess liquid. This step helps create a deliciously rich caramelized flavor and beautiful brown color.
Add a splash of balsamic vinegar. While not necessary, I recommend adding a splash of vinegar to caramelized onions and mushrooms. I find it balances out the flavors and really brings this side dish together.
Use other vegetables. This recipe for caramelized onions and mushrooms for burger also works well with other vegetables. You can use it to caramelize zucchini, squash, etc.

Nutrition