Sautéed Mushroom and Onion

I like to use these in sandwiches with vegan mayo (or vegan sour cream) and vegan cheese, such as Daiya Swiss cheese slices (when it’s available). They’re also a delicious addition to homefries, folded into an omelet or vegan omelet (chick-pea pancake or tofu omelet) or scrambled tofu. I also like to use them to top instant noodles, such as Mr. Noodles (found in Canada) and other ramen-like dishes. They can also be used on pizza, in pasta dishes, in gravies, and basically anywhere else you can think to use them.

You can use just about any type of mushrooms, including canned mushrooms, but I recommend baby portabella mushrooms (baby bellas). I do not recommend eating any wild mushrooms, unless you know for 100% sure that they are safe to eat. But I have fried puff balls with the green parts of wild onions before. It tasted alright, but nowhere near as good as this.


  • 1 cup of sliced mushrooms, washed (with just water, but I say wash because you want them clean, considering how they’re grown, not just rinsed like some veggies). and drained
  • 1/2 cup of  peeled and sliced onion
  • pinch of sea salt or 2 pinches of table salt
  • 1-2 Tbsp oil

To Make:

  1. Pour oil into the pan and heat on medium heat until warm (about 2-3 minutes).
  2. Add mushrooms and onions.
  3. Cook, covered, on half way between low and medium heat, stirring occasionally for about 10-15 minutes or until onions soften and mushrooms may begin to brown, but do not need to. If you cook on higher heat, stir more frequently.
  4. Add salt. Stir, and remove from heat.





Categories: condiments, vegetable dishes | Tags: , , , , , , , , , | 1 Comment

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One thought on “Sautéed Mushroom and Onion

  1. Pingback: Twice-Baked Potato | Miss Jessie's Kitchen

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