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Fried mushrooms with onions in a frying pan

Pan-Fried Mushrooms with Onions

Fragrant mushrooms and onions — fast and delicious! Pan-fried mushrooms with onions are a great addition to all sorts of mains and sides. They're lovely alongside buckwheat, mashed potatoes, rice, or pasta. You can also use them as a filling for various baked goods, or fold them into all kinds of salads.

MariaS

Recipe author

Fried mushrooms with onions in a frying pan

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Composition / ingredients

Servings:

White mushrooms

300

Onion

190

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 3 g

Fats 36 % 4 g

Carbohydrates 36 % 4 g

59 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you pan-fry mushrooms with onions? Gather what you need — it's a short list: the mushrooms themselves (white button or cremini), an onion, vegetable oil (I use unrefined corn oil), and a little salt.
Step 2:

Rinse the mushrooms well, trim off any dark spots with a sharp knife, and freshen up the base of each stem. Dry the mushrooms with a towel and cut them into slices of whatever shape and size you like — just don't go too small. I like to slice them into planks: through the whole mushroom, or into halves if it's large.
Step 3:

Heat the vegetable oil in a skillet and add the peeled, diced onion. Fry it, stirring now and then, until soft and translucent.
Step 4:

Add the sliced mushrooms to the onion and stir. Fry the mushrooms and onion over medium heat, stirring, until all the liquid has cooked off and the mushrooms start to brown. Don't overdo it, or they'll end up too dry.
Step 5:

The pan-fried mushrooms and onions are ready! Serve them freshly cooked or chilled.

You can use leeks in place of the onion for a more subtle, refined flavor. Add spices or seasonings to taste: ground black pepper, oregano, or an Italian or herbes de Provence blend. Khmeli-suneli or Svan salt lend an interesting note, too. For a touch of richness, add a bit of good-quality butter along with the oil — don't cook in butter alone, since it burns quickly; a blend of oil and butter works best.
You can use frozen or dried mushrooms instead of fresh (you'll need 5 to 6 times less of the dried). Thaw frozen mushrooms however you like (for example, in the microwave on the right setting — check your appliance's manual) and drain off the liquid; or, if a little extra liquid won't hurt the recipe, use them without thawing. Rinse dried mushrooms well, since they aren't washed before drying, then soak them in cold water for at least 2 to 3 hours.
To keep your eyes from stinging when you cut onions, rinse the onion and the knife with cold water. And your cutting board won't hold onto the oniony smell if you rub it with a piece of lemon first.
Use an oil with a high smoke point for frying. Any oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils, with rare exceptions, have a low smoke point; they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, use an oil with a high smoke point. The most common ones are refined sunflower, olive, and grapeseed oils.