I love sauteed or grilled steakhouse mushrooms and onions. They are excellent on steaks, hamburger steaks, burgers, and chicken. Have you ever noticed how the ones you get in a restaurant or steakhouse taste so much better than the ones you make at home? Yeah, I did, too. So I experimented, and I think we have nailed the perfect Steakhouse Mushrooms and Onions.
Steakhouse Mushrooms are a must-try with your next burger or steak.
This recipe is super easy to make, easily doubled, and you can let them cook while you are working on other things in the kitchen. Plus, you probably have these ingredients on hand, because you have a well-stocked pantry, right?
The three main keys to the perfect pan of savory sweet mushrooms and onions?
Butter, patience, and brown sugar. (Great title for our first cookbook, don't you think?!)
Start with a thinly sliced onion and fresh white mushrooms. Slice them about ¼ to ½ inch thick. (If you are serving with burgers, I recommend ¼ inch thick so they are easier to eat. If serving with a steak, go all out, the thicker the better.)
Don't use the ones from a can. Please. I know they don't make steakhouse mushrooms that way, they just can't!
In a skillet, heat butter over medium-high heat. When butter is melted add mushrooms. Place the onions on top and sprinkle with salt and pepper.
Great Recipes You Might Like:
Easy Grilled Pork Chop Marinade
Boom Boom Stuffed Mushrooms
Marinated Tomato + Pesto Portabello Mushrooms
Then leave them alone. Just do something else, resist the urge to stir them. Patience.
Cook for 5 - 10 minutes, then reduce heat to medium-low. Check the bottom of a mushroom, and if it is brown (and only if brown), stir the mushrooms and onions together.
After stirring, cover and cook for another 10 minutes, stirring about once or twice. But don't overstir. You want them to brown slowly. When the onions are tender and start to brown, add Worcestershire sauce and brown sugar.
**If you don't have Worcestershire sauce, I have also done this with an equal amount of cider vinegar.
Saute uncovered for another 5 minutes, then serve hot.
Steakhouse Mushrooms and Onions
Ingredients
- 1 large onion thinly sliced
- 2 cups fresh mushrooms sliced
- 2 TB butter
- 1 TB Worcestershire sauce
- 1 TB brown sugar
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt
Instructions
- In a large pan, heat butter over medium heat.
- Peel and thinly slice a large onion. Wash mushrooms and pat dry, then slice into ¼ inch - ½ inch thick pieces.
- When butter is melted add mushrooms. Place the onions on top and sprinkle with salt and pepper.
- Let the mushrooms and onions cook, do not stir. After 5 to 10 minutes, check the bottom of mushrooms. If they are brown, stir them to combine the mushrooms and onions.
- After stirring, cover and cook for another 10 minutes, stirring about once or twice. Do not stir too much. When the onions are tender and start to brown, add Worcestershire sauce and brown sugar.
- Saute uncovered for another 5 minutes, then serve hot.
Very simple recipe. Followed it to the tee and it was delicious
Awesome, thank you for trying it out and taking the time to leave us a comment.
Love this recipe! Have tried others in the past but your recipe is by far the best!
Thank you so much! It is one of my favorites, and easy to make. I appreciate you taking the time to stop by and let us know. 🙂
So so so good! Thank you. Was trying a long time to get my mushrooms and onions to turn out right. Now I can!! We have these often. Not complicated, just follow the directions which were explained very well. Thank you again.
Awesome, I am glad you enjoyed them. One of my fave easy recipes to add a little something extra to a meal. I appreciate you taking the time to let us know. 🙂
So good! We made the recipe exactly as written and didn't have a bite leftover. Thanks for sharing.
That's great! This is my go-to way to spruce up any steak. Great for hamburger steaks, burgers, even chicken.
The recipe is good in flavor but because mushrooms emit water as they are cooking...I cooked the water off first then added the onion and carried on with the recipe
Good call on cooking off the water. Sometimes they have more moisture than others. I've notice when my pan is too small the mushrooms sweat too much. Nothing a little extra heat won't fix. 🙂 Glad you enjoyed them.
AMAZING!!!!! Absolutely try these out, and listen the the directions! So easy and DELICIOUS!!!!!!!
Thanks so much, I'm glad you like them. One of my go-to additions to a steak.
Did not like the brown sugar, recipe was too dry without adding more butter or beef broth.
Thanks for your feedback, it is appreciated.
I have been looking for this recipe for a while. Thank you! I’m going to try and cook a large batch so it doesn’t go bad. Do you think this would freeze easily? It would be convenient!
I have never tried to freeze it and honestly not sure how the texture of the cooked onions would do once reheated?
My husband and I have been having long distance date nights since he is working in another province. We both made this tonight..me in Alberta and him in British Columbia served up with Strip Loin steaks and garlic mashed potatoes. Thank you for such a great recipe. It went perfectly with our dinners!
That's such a great way to stay connected and so happy that you enjoyed a romantic evening...apart. (I've been to British Columbia several years ago, gorgeous country. I was there on a business trip and we stayed at a winery that used to be a monastery.)
Turned out nice but missing the flavour of steakhouse mushroom a little bit. I noted next time to decrease brown sugar significantly and add beef boullion for a "meatier' taste.
Easy to adapt. I've added garlic, too. 🙂
I made this exactly as recipe called for.
It was fantastic.
I use this recipe for as hamburger topping, and it is a crowd favorite.
Thank you so much for trying our recipe, and for taking the time to leave feedback. We appreciate you!