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    Home » Recipes » Vegetables & Side Dishes

    Steakhouse Roasted Mushrooms

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

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    steakhouse roasted mushrooms | AFoodCentricLife.com

    Mushrooms this good are often served alongside a thick, juicy steak at a fancy steakhouse restaurant with an equally fancy price tag. Enjoy them anytime at home without breaking the bank. Introducing my steakhouse roasted mushrooms recipe.

    Steakhouse Roasted Mushrooms

    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.  I had a box of mushrooms needing to be used. Not wanting them to go to waste, I decided to cook them for dinner.

    Marvelous Mushrooms

    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 umami, meaning delicious.

    sautéed shallots and garlic

    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.

    Steakhouse Roasted Mushrooms

    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).

    steakhouse roasted mushrooms | AFoodCentricLife.com

    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. If you're ma mushroom lover as I am, try this classic French Mushrooms Duxelle. Delicious and versatile!

    steakhouse roasted mushrooms | AFoodCentricLife.com

    📖 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
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Side Dish
    Cuisine American
    Servings 2
    Calories 81 kcal

    Equipment

    • Large fry pan or cast iron pan

    Ingredients
      

    • 8 ounces small to medium sized fresh white mushrooms 226 grams
    • 1 tablespoon butter dairy or plant based
    • ½ 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

    Instructions
     

    • 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.

    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
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    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

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    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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