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.
We love mushrooms, (if you’re a regular here you may have noticed…Garlic Butter Mushrooms, Jalapeno Popper Stuffed Mushrooms, and Mediterranean Stuffed Mushrooms) and these Hibachi Style Sautéed Mushrooms and Onions are a perfect side for an Asian-style main dish.
We would guess no matter where you live in the world, you’ve visited a small locally owned Asian restaurant and the food is amazing, now you can make those famous hibachi mushrooms and onions at home!
One of our favorite dishes was always the Sautéed Mushrooms and Onions that came with the Mongolian beef. That's literal heaven on a plate if you ask us...and when dunked in shrimp sauce? Game over.
These mushrooms and onions taste exactly like what we were aiming for and now we, and you, can get our fix without leaving the house. 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 - dairy-free if desired, we love Miyokos
- onion - yellow or white works best here
- mushrooms - we use cremini or white button for this recipe
- tamari - or regular soy sauce if you're not gluten-free. Avoiding soy? Use coconut aminos. Do not that coconut aminos will increase the carbs just a bit.
- sea salt and freshly cracked black pepper
Can I add garlic?
You can! We tried this recipe both ways and prefer it without garlic. 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.
Sauteed Mushrooms and Onions
Ingredients
- 3 tablespoons unsalted butter dairy-free if desired
- ½ white onion thinly sliced or diced
- 8 ounces button* mushrooms halved or quartered
- 3 tablespoons tamari
- ⅛ 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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