3 ratings

Sweet Onions and Mushrooms From the Skillet

So simple, so versatile
Sweet Onions and Mushrooms From the Skillet
Kristen Mendiola for The Daily Meal; Shannon Kinsella/food styling

Serve these alongside grilled meat and fish or stirred into softly set scrambled eggs. Or, pile over a baked sweet or russet potato with a dollop of crème fraiche. Chilled and chopped, the combo makes a hearty salad topping.

Ready in
22 m
10 m
(prepare time)
12 m
(cook time)
Calories Per Serving


  • 2 large sweet onions (about 18 ounces)
  • 2 Tablespoons sunflower or safflower oil
  • 1 1/2 Cup thinly sliced assorted mushrooms, such as cremini, oyster, maitake, shitake (about 6 ounces)
  • 2 cloves garlic, crushed
  • 1/2 Teaspoon kosher salt
  • 1/4 Cup chopped mixed fresh herbs, such as chives, cilantro, basil, tarragon, parsley


Step 1: Cut 2 large sweet onions in half through the stem end. Set cut side up on the cutting board, then thinly slice at an angle to create wedge shaped pieces.

Step 2: Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat until hot. Add 2 tablespoons sunflower oil and then onion slices. Cook over medium-high heat, stirring often, until onions are golden brown and tender, about 5 minutes.

Step 3: Stir in 1 ½ cups mushrooms; cook and stir until golden, 3 to 5 minutes. Stir in 2 cloves crushed garlic and ½ teaspoon salt; cook 1 minute.

Step 4: Refrigerate covered up to 1 week. Serve warm sprinkled with ¼ cup chopped mixed herbs.