Balsamic Mushrooms and Onions

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With just 3 ingredients and 10 minutes, whip up these easy Balsamic Mushrooms and Onions! A great topping for steak and chicken or an easy side dish.

Balsamic Mushrooms and Onions are an easy, savory side dish you can whip up about 10 minutes before you are going to eat them.

A skillet with cooked Mushroom and Onions

On their own, mushrooms have a muted flavor especially once their cooked. But, just a splash of balsamic vinegar does wonders.

And, by starting with olive oil instead of butter, you get some richness through healthy fats. For a little more color, feel free to add in some finely chopped fresh thyme or parsley.

A skillet with Mushroom and Onions.

I have found the easiest way to clean mushrooms is to first rinse them gently under running water, then give them a whirl in a salad spinner to remove most of the water.  Cut each mushroom in half and toss with sliced onion in a heated skillet that has been lightly coated with olive oil.

Sprinkle with salt to encourage the mushrooms to release their liquid, and cook everything down until reduced in size, golden, and tender.  Then, top with your favorite balsamic vinegar; stir and heat through. You’re done!

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Balsamic Mushrooms and Onions in a blue skillet.

Balsamic Mushrooms and Onions

With just 5 ingredients and 10 minutes, whip up Balsamic Mushrooms and Onions. This easy mushroom recipe is ideal as a topping for steak and chicken, or dive in or an easy side dish.
Author: Meggan Hill
4.95 from 17 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4 servings (½ cup each)
Course Side Dish
Cuisine American
Calories 124


  • 2 tablespoons olive oil
  • 2 pounds white button mushrooms halved (see note 1)
  • 1/2 medium onion thinly sliced (about 5 ounces, see note 2)
  • Salt
  • 2 tablespoons balsamic vinegar


  • In a medium skillet over medium-high heat, heat oil until shimmering. Add mushrooms, onions, and ¼ teaspoon salt and stir to combine.
  • Reduce heat to medium, cover, and cook until liquid is released from mushrooms, about 5 minutes. Remove cover and continue to cook until liquid has evaporated and mushrooms and onions are softened and browned, about 5 minutes longer.
  • Stir in balsamic vinegar and stir until mushrooms and onions are coated evenly and the vinegar is heated through, about 2 minutes.


  1. White button mushrooms: I call for the classic, and what I think is the mildest and most family-friendly of the umami-boosting mushrooms, white button. See the FAQ section for more options.
  2. Onion: You'll want half of a medium onion, thinly sliced, which is equal to about 1 cup loosely filled. For slightly milder onion flavor, try shallots.
  3. Yield: This Balsamic Mushrooms and Onions recipe makes about 2 cups, enough for four 1/2-cup servings.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.


Serving: 0.5cupCalories: 124kcalCarbohydrates: 10gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 14mgPotassium: 750mgFiber: 3gSugar: 6gVitamin A: 0.3IUVitamin C: 6mgCalcium: 12mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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  1. So good so good so good!! Simple, easy and delicious! I used this recipe to put on top a vegan frozen pizza and man it really enhanced it! It felt so gourmet like I had done it all from scratch. I love recipes like this! Thank you5 stars

    1. Thanks so much Megan! I’m glad you like the recipe! Gourmet sometimes can be easy! ;) -Meggan

  2. We were looking for something not too ingredient-heavy to serve with our rib eye steaks last night.
    This fit the bill perfectly!
    We had a compound butter (garlic, parsley and honey) to serve on top of the steaks. At the last moment we decided to put the balsamic onion & mushrooms on top, then top THAT with the compound butter. The flavors worked beautifully together. This is a keeper! Thank you and Happy New Year!5 stars

  3. I’m sure this is very tasty, but it is not a 3 ingredient dish. It is 5. Both the oil and the salt become part of what is consumed and that makes them ingredients, by definition. The current trend of not counting ALL the ingredients in a dish is frustrating and frankly a bit dishonest, in my opinion.4 stars

    1. Hi Esther, sorry about that. Honestly, the idea of “3 ingredients” or whatever it is came about by assuming EVERYONE has olive oil, salt, and pepper on hand (I also don’t count water as an ingredient). You’d only have to buy 3 things to make the dish. However, you have a valid point and obviously I know everyone can count. I promise I wasn’t trying to be misleading in any way, but your criticism is taken to heart and I’ll make sure to be more honest going forward.

    2. Geeze Esther get off your high horse. I take it you didn’t even try the recipe. Just came here to complain? lol ridiculous.5 stars

    3. Okay, there is an unspoken rule of “pantry items”, FFS… Salt and oil are pantry items! Hell, balsamic vinegar is considered a pantry item from my culinary training… So it’s actually a two ingredient side dish… Clinb down off your tower and get a clue!