Mushrooms this good are often served alongside a thick, juicy steak at a fancy steakhouse restaurant with an equally fancy price tag. You can enjoy them anytime at home without breaking the bank. Introducing my steakhouse roasted mushrooms recipe.
Use What You’ve Got
Sometimes the best recipes are born out of desperation. Home alone for dinner, I scrounged in the refrigerator to see what I had to work with to feed myself. There was a lonely box of mushrooms crying out to be used. Not wanting them to go to waste, I decided to cook them for dinner.
When Kent is traveling, I often eat vegetarian. A common dinner is some whole grains like brown rice or quinoa, topped with green vegetables, and maybe a side salad. I am totally happy. It’s simple, satisfying cooking.
Mushrooms often come into the equation because I love their taste and texture. To me, mushrooms are like meat, savory and rich in flavor – that fifth taste called “umami”, from the Japanese word umai, meaning delicious.
Steakhouse Mushrooms at Home
Start by cleaning regular white 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 a little butter. Yes, real dairy butter. There is something about mushrooms and real butter that is so incredibly good. I am not using an entire stick here. It’s just a tablespoon, so enjoy. Sauté sliced shallots and garlic until soft. Add mushrooms and cook until starting to brown and the mushrooms have given off some of their moisture.
To finish, toss mushrooms with a teaspoon or two of Balsamic vinegar, then pop them into a hot 425° oven for about 7 minutes. To serve, sprinkle fresh chopped chives, parsley, oregano or tarragon over the top. Half a pound of mushrooms will serve two people as a side (or just me as a vegetarian main dish over brown rice).
If you double this recipe, you will need to use a larger pan or plan to cook them a few minutes longer as more mushrooms give off more moisture which needs to cook down. The photo above is a double recipe I did for testing.
Steakhouse Roasted Mushrooms
- 8 ounces small to medium sized fresh white mushrooms 226 grams
- 1 tablespoon butter
- 1/2 cup thinly sliced shallot 1 medium or about 2 ounces
- 2-3 cloves garlic minced
- Salt and pepper
- 2 teaspoons Balsamic vinegar
- 2 teaspoons chopped fresh herbs optional chives, parsley, tarragon, oregano
- 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. Lay mushrooms on paper towels to dry. Quarter larger mushroom or halve small ones with a paring knife.
- 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. Sprinkle with a little salt, pepper. Stir in the vinegar.
- Place the pan into the oven and roast mushrooms for about 7 minutes. A double recipe will take a little longer. Mushrooms should be browned and moist but not wet. Sprinkle with herbs and serve.