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    Home » Recipes » Vegetables & Side Dishes

    Buttery Steakhouse Sauteéd Mushrooms

    Published: Apr 4, 2014 · Modified: May 16, 2022 by Sally Cameron · This post may contain affiliate links · 4 Comments

    13914 shares
    ↓ Jump to Recipe

    Mushrooms this good are often served alongside a thick, juicy steak at a fancy steakhouse restaurant with an equally fancy price tag. They are meaty, buttery, and flavorful, perfect alongside a steak, roast chicken, or as a light meal with rice or quinoa. Try my steakhouse sautéed mushrooms. Enjoy them at home anytime without breaking the bank. Make them in less than 30 minutes.

    steakhouse roasted mushrooms | AFoodCentricLife.com

    Sometimes the best recipes come from a bit of creativity and a nearly empty fridge. Home alone for dinner, I rummaged through what I had on hand and found a box of mushrooms that needed to be used. Not wanting them to go to waste, I turned them into something special. The result? These steakhouse sautéed mushrooms—a dish so good, you’ll want to make it even when the fridge is fully stocked.

    Jump to:
    • Why You'll Like This Recipe
    • Recipe Ingredients
    • Substitutions and Variations
    • Recipe Instructions
    • Serving Suggestions
    • Recipe FAQs
    • More Mushroom Recipes
    • ⭐️Did You Make This Recipe?
    • 📖 Recipe
    • 💬 Comments

    Why You'll Like This Recipe

    • Steakhouse sautéed mushrooms are easy to make at home.
    • Simple recipe.
    • Tasty ways to vary the flavors.

    Recipe Ingredients

    • Mushrooms: Small to medium sized fresh white mushrooms or brown mushrooms such as creminis or "baby bellas".
    • Butter: Either unsalted dairy butter or plant based butter. There is something about mushrooms and butter that is so incredibly good.
    • Shallot: The mild member of the onion family with great flavor.
    • Garlic: Fresh cloves for the best flavor.
    • Vinegar: A little balsamic vinegar to add flavor and glaze the mushrooms.
    • Fresh herbs: Adds nice color and flavor at the end of cooking. Choose chives, parsley, tarragon or a combination.

    Please see the recipe card for measurements, salt, and pepper.

    Love mushrooms? Try this meaty mushroom pasta sauce. Great over your favorite noodles.

    sautéed shallots and garlic

    Substitutions and Variations

    • Skip the salt and balsamic and use soy sauce or tamari (gluten-free soy sauce) and serve with Asian ginger flank steak.
    • Add a splash of Worcestershire sauce.
    • Add fresh thyme towards the end of sautéing before oven finishing.

    Spinach stuffed mushrooms are a terrific appetizer for holidays and game-day gatherings.

    Recipe Instructions

    Start by cleaning the mushrooms then cutting them in half. Get small to medium sized mushrooms if you can. If they happen to be big ones, you may need to quarter them versus cutting them in half.

    Heat up a cast iron skillet and melt the butter. Sauté sliced shallots and garlic until soft. Add mushrooms and cook until starting to brown and the mushrooms have given off most of their moisture.

    Steakhouse Roasted Mushrooms

    To finish, toss mushrooms with two teaspoons of Balsamic vinegar, then pop them into a hot 425° oven for about 7 minutes. 

    steakhouse roasted mushrooms | AFoodCentricLife.com

    Serving Suggestions

    To serve steakhouse sautéed, sprinkle with fresh herbs. Ways to enjoy them:

    • Top a sizzling steak or enjoy them as a side dish.
    • Serve with these easy roast chicken breasts.
    • Use them as part of a rice or quinoa bowl with roast vegetables.
    • For a special occasion or holiday, serve them with roast beef tenderloin.
    • Serve them up at breakfast for a savory side to scrambled eggs.

    Creamy leek and mushroom soup makes a warming lunch on a cold day.

    steakhouse roasted mushrooms | AFoodCentricLife.com

    Recipe FAQs

    Do I need to slice or leave mushrooms whole?

    For small mushrooms, halve them. For medium or large mushrooms, quarter them. You ca also slice them, but not too thin. As they are cooking, mushrooms give off their moisture and shrink.

    Do I remove the mushrooms stems for sautéed mushrooms?

    Whether you leave them stems on or off is up to you. I usually slice them off flush to the base of the mushroom for presentation plus the stems are sometimes woody and tougher.

    How do I season sautéed mushrooms?

    Season sautéed mushrooms with salt and pepper, but add flavor in other ways, such as with herbs such as thyme, fresh finely chopped garlic, or soy sauce instead of salt. A splash of balsamic vinegar, balsamic glaze, or worcestershire sauce is also good for adding flavor and seasoning.

    More Mushroom Recipes

    Marvelous meaty mushrooms, there are so many ways to use them! If your a mushroom lover, try these recipes with mushroom.

    • A gray bowl of chunky leek mushroom soup with a spoon beside bowl.
      Creamy Leek and Mushroom Soup Recipe
    • stuffed portobello mushrooms with goat cheese and tomatoes
      Stuffed Portobello Mushrooms With Tomatoes and Goat Cheese
    • Closeup of mushroom pate in a white ramekin with a spoon.
      Classic French Mushroom Duxelles
    • A round pan of golden chicken thighs in red sauce with rosemary on the side.
      One Pan Italian Chicken Thighs

    ⭐️Did You Make This Recipe?

    If you make these steakhouse sauteed mushrooms, please comment and let me know how you liked it. If you loved it, please give it a 5 star rating! They really help other readers and I enjoy hearing from you.

    Originally published 4-4-2014, now updated.

    📖 Recipe

    Steakhouse Roasted Mushrooms|AFoodCentricLife.com

    Steakhouse Roasted Mushrooms

    Sally Cameron
    Like the kind of mushrooms you might enjoy in a steakhouse restaurant, try these as a side for roast chicken, steak, burgers or alone over brown rice for a vegetarian meal. If you double, use a larger pan or plan to cook them a little longer as more mushrooms give off more moisture.
    5 from 1 vote
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    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 81 kcal

    Equipment

    • Large fry pan or cast iron skillet

    Ingredients
      

    • 8 ounces small to medium sized fresh white mushrooms
    • 1 ½ tablespoons unsalted butter dairy or plant based
    • ½ cup thinly sliced shallot 1 medium or about 2 ounces
    • 2-3 cloves garlic finely chopped or zested
    • Salt and pepper
    • 2 teaspoons Balsamic vinegar
    • 2 teaspoons chopped fresh herbs chives, parsley, tarragon, oregano

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    Instructions
     

    Prep mushrooms

    • Pre-heat oven to 425° (218 C°). Trim the stems off the mushrooms. If they are dirty, rinse them quickly under a slow stream of cold water while rubbing a few mushrooms at a time in your hands. Dry mushrooms with paper towels. Quarter larger mushroom or halve small ones with a sharp knife.

    Saute mushrooms

    • Warm up a 10″ (25 cm) cast iron skillet over medium heat. Add butter and melt until bubbly, about 1 minute. Add shallot and cook about 1 minute until softened, then add the garlic and cook 1 minute longer. Add mushrooms and turn the heat up to medium. Cook mushrooms until they are starting to brown at the edges and some of the moisture is released and cooked off. Seasons with a little salt and black pepper. Stir in the balsamic vinegar.

    Finish in the oven

    • Place the pan into the oven and roast mushrooms for about 7 minutes. A double recipe (more volume) will take longer. Mushrooms should be browned and moist but not wet. Sprinkle with herbs and serve.

    Notes

    Variations:
    • Skip the salt and balsamic and use soy sauce or tamari (gluten-free soy sauce).
    • Add a splash of Worcestershire sauce.
    • Add fresh thyme towards the end of sautéing before oven finishing.

    Nutrition

    Calories: 81kcalCarbohydrates: 16gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 22mgPotassium: 586mgFiber: 3gSugar: 8gVitamin A: 20IUVitamin C: 8mgCalcium: 41mgIron: 1mg
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    « Simple Stovetop Seared Salmon
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    13914 shares

    Comments

    1. Erin says

      February 01, 2016 at 4:49 pm

      I makes these all the time for lunch without the garlic. I use cremini mushrooms and eat them with barley. Thanks for the recipe, I love it!

      Reply
      • Sally Cameron says

        February 03, 2016 at 10:30 am

        Hi Erin. Thanks for sharing. I love them with quinoa as a vegetarian dinner too!

        Reply
    2. Sarah says

      October 22, 2015 at 6:00 pm

      Can you make this if you don't have a cast iron skillet?

      Reply
      • Sally Cameron says

        October 22, 2015 at 6:43 pm

        Hi Sarah. You probably can, although I have not tried it. Use an oven proof stainless steel pan. You might consider buying a cast iron skillet. They are inexpensive (less than $20?), and will become one of your best friends over years of use. Find them at Target and cooking stores like Sur La Table. Get Lodge. I use a 10", and use it lots!

        Reply
    5 from 1 vote (1 rating without comment)

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    Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

    Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

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