Simple Sauteed Spinach Mushrooms and Onions Recipe (2024)

FAQs

Should I sauté onions before mushrooms? ›

Do You Sauté the Onions First? To keep the onions from cooking in the mushroom juices, wait to add the onions until the mushrooms have released their excess liquid and almost all of that liquid has evaporated. Once you get there, add the onions and let them sauté and brown in the fat alongside the mushrooms.

You should hear a sizzle. (If the fat isn't hot enough, the mushrooms will start to water out and steam instead of sautéing.) Cook the mushrooms 4 to 5 minutes or until they're tender and lightly browned.

Add sliced onions and worcestershire sauce and cook, stirring occasionally for 3-4 minutes or until edges start to get a little brown. Add mushrooms and cook additional 5-8 minutes depending on the size of the mushrooms and your preference for doneness.

Heat olive oil and butter in a large saucepan over medium heat. Add mushrooms, wine, teriyaki sauce, sliced garlic, garlic salt, and black pepper; cook and stir until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

Olive Oil + Butter.

Sautéed mushrooms with butter have their benefits, but so do sautéed mushrooms with olive oil. I use both oil and butter for a dynamic duo that pairs searing (oil) with rich, satisfying flavor (butter). (I also use both in my Sauteed Spinach.)

Cooking onions longer at a lower heat results in soft and golden brown onions. This breaks down the natural sugars, so the onions taste extra sweet. We recommend using butter for the best flavor.

Do I need to wash the mushrooms before I cook them? Never wash mushrooms. Instead, Wipe off any dirt with a damp paper towel. You can wash them but they won't be as good in texture/color.

It will take around 15 minutes at a rolling boil to cook around ½ pound of medium sized mushrooms. You will know when they are cooked as your mushrooms will darken in colour and soften as the water begins to dissolve and then voila! Your mushrooms are now ready to be used in any dish you would like.

My foolproof method for making perfectly cooked and beautifully brown mushrooms every time. Adding water into the mix causes the air pockets in the mushrooms to break down, resulting in floppier and denser slices.

Once the water has completely evaporated and the mushrooms start to brown, reduce the heat to low (or take it off the heat) and add a touch of butter and aromatics like thyme. You can use salted butter OR unsalted butter but make sure to salt the mushrooms at the very end once they are off the heat.

Do you sauté mushrooms or peppers first? ›

Cook mushrooms over medium-high heat. They release a lot of moisture, so for them to brown properly, they must be cooked over fairly high heat and frequently stirred so they do not burn. Add the onions when the mushrooms start to turn golden brown. The onions should be lightly browned on the edges and translucent.

Sautéing on High or Low Heat

"Medium-high heat is the way to go with mushrooms. You want their liquids to slowly evaporate while they caramelize," says Norton. High heat can burn mushrooms, while low heat will make them cook in their own liquid, she says. You also want to be mindful of the pan.

To help cooks avoid burning their garlic, a lot of recipes call for sautéing other aromatics first, like onions, carrots, and celery, and then adding the garlic for the last few minutes.

Do I need to wash the mushrooms before I cook them? Never wash mushrooms. Instead, Wipe off any dirt with a damp paper towel. You can wash them but they won't be as good in texture/color.

You don't want to add raw mushrooms to your pizza as they'll dry out while baking. I have you give them a quick sauté in olive oil with minced garlic and thinly sliced onions. This is literally all your pizza needs with the cheese and the sauce.

Choose a pan that is wide enough to hold the mushrooms in a single layer. Once the pan is hot, add just enough oil to coat the bottom. Add the mushrooms to the hot pan and cook, keeping the heat high and stirring frequently to help quickly evaporate any liquid the mushrooms give off.