![Sauteed Mushrooms and Onions [Hibachi Style] Pinterest Collage](data:image/svg+xml;base64,PHN2ZyB2aWV3Qm94PSIwIDAgMTUxIDE1MSIgd2lkdGg9IjE1MSIgaGVpZ2h0PSIxNTEiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PC9zdmc+)
These Hibachi Style Sauteed Mushrooms and Onions make a great healthy and easy side dish recipe or a topping for steaks. This recipe goes great with our Cast Iron Steaks or our Keto Mongolian Beef.
I love mushrooms, (if you’re a regular here you may have noticed… Garlic Butter Mushrooms, Jalapeno Popper Stuffed Mushrooms, Mediterranean Stuffed Mushrooms) and these Hibachi Style Sauteed Mushrooms and Onions are a perfect side for an Asian style main dish.
I would guess no matter where you live in the world, you’ve visited a small locally owned Asian restaurant and the food is amazing… But too often I would leave these places feeling terrible, it’s what always happened after enjoying our local Mongolian Grill. I always felt terrible after leaving, but I honestly think I was addicted to the MSG and just kept going back.
As someone who has really struggled with nutrition and moderation in the past, It was a big moment for me to swear off eating at that particular restaurant, and in retrospect that was one of the first actions I took in an effort to change my behavior around food. Once I made that behavioral change losing weight became a much easier (or at least less miserable) experience for me.
One of my favorite dishes was always the Sauteed Mushrooms and Onions that came with the sesame beef. That’s literal heaven on a plate if you ask me…and when dunked in shrimp sauce? Game over.
So after swearing off the places I knew made me feel less than stellar, we decided to make our own sauteed mushrooms and onions at home and what do you know? They tasted exactly like what I was aiming for and now I can get my fix without feeling like junk. WIN!
Let’s chat specifics about how to make the best sauteed mushrooms and onions:
What’s in this hibachi-style sauteed mushrooms and onions recipe?
- unsalted butter – you can use olive oil, avocado oil, or really any type of oil to make these mushrooms and onions dairy-free.
- onion
- mushrooms
- tamari
- salt and pepper
Can I add garlic?
You can! We tried this recipe both ways and prefer how we have written without. If you want, add a clove or two of minced or sliced garlic to the pan with the sliced onions.
What are the best mushrooms to use for sautéed mushrooms and onions?
We use white button mushrooms or cremini mushrooms most of the time as it resembles the take-out classic the most. However, we have made this recipe with shiitake mushrooms, sliced portobello mushrooms, and many wild mushroom varieties. Use what you have or love most!
What type of onion to use?
White is our go-to as we find it to have the onion flavor we’re looking for, clean, sharp, and a bit sweet. However, these differences can be subtle so feel free to use whatever type of onion you have on hand. You can read more about the differences in onion varieties here.
How to make sauteed mushrooms and onions?
- Melt the butter over medium-high heat in a 10″ or larger cast iron skillet.
- Add in the onions and add the mushrooms to the large skillet. Cook for about 5 minutes, stirring frequently, then add in tamari.
- Continue to cook until the sauce has almost evaporated and the mushrooms are golden brown. The onions should still be crispy but just starting to soften. Season with salt and pepper to taste and serve.
**if using garlic, add in the onion and garlic and mushrooms at the same time.
What to serve with hibachi mushrooms and onions
The classic thing to serve with these mushrooms and onions would be a grilled steak. We love steaks in a cast-iron skillet, check out our how-to here or here.
We also love this easy side with scallops, our Keto Mongolian Beef, or this Keto Kung Pao Chicken. Teriyaki shrimp, chicken, or steak skewers also go perfect here.
If you just want to serve them classic style with steak, you can nix the tamari for a splash or two of Worcestershire sauce.
How to store leftover sauteed mushrooms and onions
Sauteed Mushrooms and Onions will keep in the refrigerator for about 3 days. They’re DELICIOUS cold, but to reheat you can zap in the microwave for a moment or reheat on the stop top in a medium skillet or pot.
Check out the following links for Information of MSG and why you should avoid it, and the multitude of health benefits mushrooms have to offer:
- The Real Reason to Avoid MSG – Natural Society
- Are Mushrooms Good for You? – Healthline
- 5 Reasons Why You Should Be Eating More Mushrooms – Ecowatch
Sauteed Mushrooms and Onions
Ingredients
- 3 tablespoons unsalted butter
- 1/2 white onion thinly sliced or diced
- 8 ounces button* mushrooms halved or quartered
- 3 tablespoons tamari
- 1/8 teaspoon pepper white or black
- Salt to taste
Instructions
- Melt the butter over medium-high heat in a 10″ or larger cast iron skillet.
- Add in the onions and add the mushrooms to the large skillet. Cook for about 5 minutes, stirring frequently, then add in tamari.
- Continue to cook until the sauce has almost evaporated and the mushrooms are golden brown. The onions should still be crispy but just starting to soften. Season with salt and pepper to taste and serve.
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