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.
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.
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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.
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.
To finish, toss mushrooms with two teaspoons of Balsamic vinegar, then pop them into a hot 425° oven for about 7 minutes.
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.
Recipe FAQs
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.
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.
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.
⭐️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
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
- 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
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Erin says
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!
Sally Cameron says
Hi Erin. Thanks for sharing. I love them with quinoa as a vegetarian dinner too!
Sarah says
Can you make this if you don't have a cast iron skillet?
Sally Cameron says
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!