If you’re looking for a way to add flavor to your meals, these sautéed mushrooms and onions are a straightforward option that brings out the best in your favorite dishes. This simple recipe results in tender mushrooms with a nice golden color, adding depth to everything from steaks to veggie sides.
This recipe addresses moisture loss, uneven cooking, and flavor challenges often faced in sautéing mushrooms and onions for a robust addition to meals.
I’ve had my share of kitchen hiccups, like when I boiled mushrooms instead of sautéing them, which left them soggy. But with this recipe, you won’t worry about texture; the mushrooms will caramelize beautifully. Plus, it’s a quick fix, ready in about 30 minutes, which is great for those busy weeknights when guests unexpectedly pop by.
What makes this recipe effective is its simplicity. You only need a handful of ingredients, and with minimal prep work, you can enjoy a rich flavor boost in no time. The mushrooms and onions shine through, creating a satisfying side dish that pairs well with nearly anything.
If you want to enjoy a tasty meal with a flavor boost, try my stuffed mushrooms. They’re another great way to highlight the goodness of mushrooms!
Table of contents
Why You Will Love This Recipe
- Satisfying Texture Mushrooms develop a meaty, tender quality while onions soften to enhance their sweetness. This duo creates a delightful mouthfeel that’s a treat in every bite.
- Bold Flavor Elements The combination of red wine and soy sauce introduces a rich umami essence that elevates ordinary dishes. These flavors meld beautifully, making this mix a versatile companion for countless meals.
- Quick and Convenient In just 30 minutes, you’ve got a rich side ready to enhance your dish. The cooking time is straightforward, making this a reliable option for busy weeknights.
- Long-Lasting Freshness Sautéed mushrooms hold up well when stored properly. You can enjoy the leftovers for a few days, making meal prep easier and allowing flavors to deepen over time.
Sautéed Mushrooms and Onions for Flavor
- Prep Time: 60 minutes
- Cool Time: See notes
- Cook Time: 25 minutes
- Total Time: Approximately 8 hours (including freezing)
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Lion’s Mane ‘Crab’ Cakes – vegetarian, panko-crusted cakes made with shredded lion’s mane mushrooms and served with garlic-dill aioli.
Ingredients
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Pair with a fresh arugula salad or a quinoa side dish.
- Serve alongside tangy coleslaw for added crunch.
- Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Mushrooms: Go for fresh, whole mushrooms like cremini or button. They’re key for that earthy flavor. Avoid any that look slimy or have dark spots.
- Onions: Yellow onions work best here; they add natural sweetness when sautéed. Pick ones that feel heavy for their size and have dry, papery skin.
- Olive oil: Use high-quality extra virgin olive oil. It enhances the richness and gives a lovely finish to the dish. Make sure it’s fresh with a vibrant aroma.
- Garlic: Fresh garlic is a must for that punch of flavor! Choose firm cloves with no sprouts. Avoid pre-minced for the best taste.
- Fresh thyme: A handful of fresh thyme adds depth of flavor. Look for bright green leaves, and avoid any that are wilted or brown. Dry thyme can be a backup.
- Mushrooms: Go for fresh, whole mushrooms like cremini or button. They’re key for that earthy flavor. Avoid any that look slimy or have dark spots.
- Onions: Yellow onions work best here; they add natural sweetness when sautéed. Pick ones that feel heavy for their size and have dry, papery skin.
- Olive oil: Use high-quality extra virgin olive oil. It enhances the richness and gives a lovely finish to the dish. Make sure it’s fresh with a vibrant aroma.
- Garlic: Fresh garlic is a must for that punch of flavor! Choose firm cloves with no sprouts. Avoid pre-minced for the best taste.
- Fresh thyme: A handful of fresh thyme adds depth of flavor. Look for bright green leaves, and avoid any that are wilted or brown. Dry thyme can be a backup.
Recipe Tips
- If mushrooms stick to the pan, heat the skillet longer before adding them, about 2 minutes ensures a better sear and prevents sticking.
- When mushrooms are chewy, try cooking them for an additional 3 to 5 minutes once they release their liquid, allowing them to brown consistently.
- If your sautéed mushrooms look pale, increase the heat slightly a minute before adding onions to promote browning and intensify flavor.
- For uneven cooking, stir the mushrooms occasionally during the first 5 minutes. This encourages even moisture release and better browning.
- If the flavor seems flat, add 1 tablespoon of lemon juice after cooking. This provides a bright finish and enhances flavor depth.
Serving Suggestions
Serve with quinoa or mashed potatoes for a hearty meal. Pair with roasted Brussels sprouts or a spinach salad for added nutrients.
Use to make omelets or grain bowls. Add to pasta dishes or as a topping for baked potatoes for extra flavor.
Top with balsamic reduction or a sprinkle of Parmesan cheese for richness. Consider adding fresh herbs like parsley or basil for brightness.
Recipe variations
- You can use cremini or white button mushrooms instead of standard sliced mushrooms for slightly different texture and flavor in your sautéed mushrooms and onions.
- Add 1 tablespoon of fresh thyme leaves and 1/4 teaspoon black pepper to season the mushrooms, complementing the 1/4 teaspoon salt used for moisture extraction.
- Either yellow onions or sweet onions can be used for the recipe; both soften well and add sweetness when cooked alongside the mushrooms.
- If preparing for a larger group, double the mushrooms to 8 cups and use 1/2 cup red wine while adjusting soy sauce and oil quantities accordingly for even cooking.
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How to Store?
To keep your sautéed mushrooms and onions fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container and keep at room temperature up to 2 days. Avoid exposure to heat or sunlight.
Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Cool completely before refrigerating to prevent condensation.
Freezing: Transfer to a freezer-safe container or freezer bag and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
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