Caramelized Mushrooms and Onions
These Caramelized Mushrooms and Onions are cooked with white wine, garlic, thyme, and a touch of honey. Serve these mushrooms and onions as a side on their own or on top of steak or pasta. They add so much flavor!
Servings: 8 people
- 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 salt
- 1 teaspoon dried thyme*
- fresh cracked pepper
- ½ cup dry white wine*
- 1 Tablespoon worcestershire sauce*
- 1 teaspoon honey*
In a large pan, heat butter and olive oil over medium heat.
Add mushrooms, onions, and garlic to the pan.
Carefully fold the mushrooms and onions until combined.
Add the salt, pepper, and thyme.
Stir in the worcestershire, honey, and about half of the wine.
Sauté for about 10-15 minutes and deglaze the pan with the rest of the wine.
Sauté for another 10-15 minutes.
Turn the heat to medium high to caramelize the veggies and cook off any excess liquid. Once all of the liquid is gone and brown bits begin to form, turn off the heat.
Unsalted Butter: Swap for an additional 2 Tablespoons of oil.
Olive Oil: Swap for avocado oil.
Mushrooms: Swap for white mushrooms.
Thyme: Swap for 1 teaspoon of dried basil or oregano.
White Wine: I recommend Sauvignon Blanc. Swap for chicken or beef stock.
Worcestershire: This can be left out, but it adds a lot of flavor and highlights the umami of the mushrooms.
Honey: Swap for 1 teaspoon of white or brown sugar.
Refrigerator: Store leftover caramelized onions and mushrooms in an airtight container in the fridge for 3-4 days.
Wash mushrooms well. Mushrooms are normally pretty dirty so be sure to rinse all of the dirt off of them and dry them before cooking.
Use butter and oil. The combination of butter and oil not only adds flavor, but it also helps the onions and mushrooms to not stick to the pan.
Use white wine. The white wine adds some acidity and notes of citrus. The mushrooms act like a sponge and soak up all of the flavor.
Do not forget about salt and pepper. Seasoning vegetables is imperative for them to have flavor. I like to go heavy on the black pepper.
Do not cover the pan. This will not allow the steam to escape and will prevent the liquid from cooking off.
Calories: 104kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 325mg | Fiber: 1g | Sugar: 4g