Sauteed Mushrooms and Onions (Burger Topping Extraordinaire)

15 Mar

Now that I have recuperated from the trauma of car buying and am tooling around happily in my beautiful new (for me) automobile and impressing the neighbors — a bit like Toad, only better-behaved (extra points if you get the reference)  — a host of other little things are making life challenging.

You know, unexpected meetings (note the use of the plural – not one, not two, but many!); unexpected need to write recommendations; unexpected oily messes from poorly shut jars of sun-dried tomatoes that somehow tipped over in the fridge at 11 p.m. after one of those unexpected meetings; unexpected armies of black ants marching through the bedroom, bathroom and kitchen; just unexpected stuff that keeps popping up in the middle of attempting to actually finish something, just one thing, for the love of God!

Still life with mushrooms

So I am swamped and overwhelmed, but none of it is bad or life-threatening, and even though I haven’t kept you informed, we are still eating real food over here (and I am still washing heaps of real dishes, which is becoming a real problem because I have fisherman’s cracked hands). So, I’ll count my blessings and try to catch you up on some recent favorites.

The original topper from which this recipe is derived....YUM-Burger

I promised you this burger topper recipe weeks ago, from a mid-winter BBQ with Marianne & Co. when the weather was mild enough to warrant firing up the grill. It is still mild enough! I have since made it to dress-up black bean burgers – it really made me feel as though I was having a restaurant meal. And I needed that.

With black bean burgers

Onion and Mushroom Burger Toppers

2-3 Tbs salted butter

2 medium onions, sliced

8 oz. button mushrooms, stems trimmed and sliced (2-2.5 Cups)

1 Tbs Worcestershire sauce, plus more to taste (optional: from what I know Worcestershire sauce contains anchovies, so it is not vegetarian; other steak sauces like A-1 may be vegetarian. Check the label!)

Salt to taste

Melt 1 tablespoon of the butter in a skillet on medium-high. When foaming subsides, add onions to skillet, stir to cover and lower heat. Allow to wilt and caramelize (at least five minutes; more if you have the time).

When onions have cooked and browned, remove and set aside. Add mushrooms to skillet with existing butter (add more if desired) and cook at medium –high, stirring occasionally, until mushrooms have released their liquid (about five minutes), liquid has evaporated somewhat and mushrooms are tender and browned. Add more butter, if desired (I desire a lot of butter!), return onions to skillet and stir to incorporate. Add Worcestershire sauce to taste as desired, a teaspoon or so at a time. Serve atop cooked burgers, grilled meats or vegetable or veggie/bean burgers.


25 Responses to “Sauteed Mushrooms and Onions (Burger Topping Extraordinaire)”

  1. kathryningrid January 28, 2014 at 12:05 am #


  2. Amna Ali January 3, 2014 at 10:36 am #

    yaay!! I got the extra points! 😀 didn’t know it till I started researching it that it is actually a VERY popular topping the world over. i thought i was the only one who liked it! *rolling eyes*.
    In my version i simply heat equal parts olive oil and butter, add crushed garlic, sliced onions and mushrooms, sprinkling of salt and cayenne peppers, and a light drizzle of acacia honey. saute till tender and juicy. (i dont brown the onions at all. i like them juicy and translucent)
    The Badger

  3. johncpicardi July 2, 2013 at 9:29 am #

    Looks fantastic…must try!

    • Natalia at Hot, Cheap & Easy July 2, 2013 at 9:46 am #

      It’s really delish…in fact, I may have to make some this week. If the weather clears enough to grill…

      • johncpicardi July 2, 2013 at 9:53 am #

        It lousy in Boston too, very muggy!

  4. Tammy July 2, 2013 at 9:06 am #

    Looks terrific! I like to add hot sauce. Sorry about the sun-dried tomato trauma.

    • Natalia at Hot, Cheap & Easy July 2, 2013 at 9:45 am #

      I add hot sauce to most things too! What do you use? I am a big sriracha fan…

      • Tammy July 2, 2013 at 9:46 am #

        LOVE sriracha but I often just add crushed peppers.

      • Natalia at Hot, Cheap & Easy July 2, 2013 at 9:48 am #

        Mmmmm. I have several pots of sweet and hot peppers growing…but the weather has been rather uncooperative…don’t know how well we’ll do….

  5. Natalia at Hot, Cheap & Easy July 1, 2013 at 6:09 pm #

    Reblogged this on Hot, Cheap & Easy and commented:

    NOTE TO READERS: THIS IS Hot, Cheap & Easy’s all-time most searched-for post….you NEED THIS RECIPE for your next grill-up!

  6. Bluejellybeans March 19, 2012 at 5:16 am #

    ¡Qué rico Natalia!
    Me encantan los champiñones salteados, normalmente sólo les añado ajo y perejil pero me parece que con la cebolla tambien están buenísimos… 🙂

  7. ndjmom March 18, 2012 at 12:54 pm #

    Love sauteed onions and mushrooms, I have a photo sitting on my camera waiting for a Food post, but first is my venture into Corned Beef and cabbage, so the onions have to wait.

  8. Mad Dog March 17, 2012 at 5:04 am #

    Sounds lovely. Neutrogena hand cream is the fisherman’s’ choice (apparently) 😉

    • Natalia at Hot, Cheap & Easy March 17, 2012 at 6:23 am #

      I tried Burt’s Bees Fisherman’s Friend at work (I’m a college lecturer)…ended up greasing the whiteboard and the keyboard and getting greasy black marker smears EVERYWHERE…it’s great stuff, but only if you are going to stuff your hands in socks and go to bed.!

      • Mad Dog March 17, 2012 at 6:41 am #

        ROFL – try Neutrogena and use it sparingly. It gets absorbed and your hands feel good – no grease 😉

      • Natalia at Hot, Cheap & Easy March 17, 2012 at 6:52 am #


  9. The Mouse March 15, 2012 at 8:09 pm #

    One of my favorite toppings. Have to try it. Instead of Worcestershire sauce I use balsamic vinegar and sugar, salt, and pepper. Thanks

  10. Cara March 15, 2012 at 7:57 pm #

    “That is NOT my button!” exclaimed Toad.

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