These Sautéed Mushrooms for Steak are buttery, garlicky and full of great flavor. Transform mushrooms into a mouthwatering side dish in about 10 minutes!
Where there is steak, there must (or should!) be sautéed mushrooms.
Whether it’s a my simple sirloin steak recipe or a fancy prime rib dinner for the holidays, these Sautéed Mushrooms for Steak are an easy way to elevate your meal.
I love that they take just minutes to make and most of the ingredients are always stocked in my kitchen. Just spoon them over steak to create a steakhouse experience at home.
Table of contents
Ingredient Notes
- Butter and extra virgin olive oil – The mushrooms are sautéed in a combination of butter and olive oil.
- Cremini mushrooms – Sometimes sold as “baby bella mushrooms” or “brown button mushrooms”. These brown mushrooms have great meaty flavor and texture. They fall right smack in the middle of the less mature white button mushrooms and more mature portobello mushrooms.
- Garlic – Freshly minced.
- Dry sherry – I love what dry sherry does to mushrooms! As it cooks off, it lends great flavor without making them overly boozy. You can pick up an inexpensive dry sherry like Christian Brothers in the wine section of the grocery store for about $12 or less. Store the opened, corked bottle in the fridge or on a cool, dark shelf in your pantry and it will last for several months or even longer. Don’t want to buy a bottle of sherry? You can substitute dry white wine or even a little beef broth (less flavor but still very good).
- Worcestershire sauce – Adds amazing umami flavor to mushrooms.
- Herbs and seasonings – Salt, freshly ground black pepper, dried thyme and fresh Italian flat-leaf parsley. If you happen to have fresh thyme on hand, you can use it instead of the dried thyme.
How to Wash Mushrooms
You may have heard that it’s a big no-no to rinse mushrooms with water before cooking. And, to this I say, nonsense! The painstaking process of wiping down each individual mushroom with a paper towel does not thoroughly clean them and honestly, who has the time?
Instead, here’s a quick way to ensure your mushrooms are clean.
- Place the mushrooms in a colander and with your kitchen faucet on the spray setting, lightly spray them with water, tossing, until clean.
- Turn them out on to a double layer of paper towels and pat them dry with additional paper towels. Done!
Wash mushrooms just before cooking as excess moisture can shorten their life when refrigerated.
How to Make Sautéed Mushrooms for Steak
Leave the stems intact and thickly slice the mushrooms before beginning.
- Melt the butter with the olive oil in a cast iron or other heavy skillet over medium-high heat.
- Add the mushrooms and garlic to the pan. The skillet will be very full but mushrooms will cook down a bit.
- Cook, stirring occasionally, until the mushrooms are tender and have released their liquid and it is beginning to cook off, about 4 to 5 minutes.
- Add the sherry, Worcestershire sauce, salt, pepper, thyme, and fresh parsley. Sauté for an additional minute or two and then remove the pan from the heat.
Pro Tip
Quite a bit of liquid will release from the mushrooms and some of it will cook off. If preferred, you can drain off some of the remaining liquid before adding the sherry and Worcestershire sauce, but it is not necessary. The liquids will combine to create a super flavorful sauce.
Serving Suggestions
This sautéed mushroom recipe is the perfect side dish for steak and more!
- Beef: They are perfect for serving with most cuts of beef including my stove to oven Sirloin Steak recipe, Tender Eye of Round Roast Beef, or Roasted Beef Tenderloin.
- Pork: Spoon sautéed mushrooms over Skillet Braised Pork Chops, Pork Loin Roast with Gravy, or Balsamic Glazed Pork Tenderloin.
- Chicken: Add flavor to a chicken dishes like Easy Balsamic Chicken or my Roast Chicken and Vegetables.
More Mushroom Recipes You’ll Love
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Sautéed Mushrooms for Steak
Ingredients
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 20 ounces cremini mushrooms stems intact and thickly sliced
- 1 heaping teaspoon freshly minced garlic
- ¼ cup dry sherry
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ¼ teaspoon dried thyme
- 2 tablespoons chopped Italian parsley
Instructions
- Melt the butter with the olive oil in a 12-inch skillet over MEDIUM-HIGH heat. Add the mushrooms and garlic to the pan (skillet will be very full but mushrooms will cook down a bit), and cook, stirring occasionally, until the mushrooms are tender and have released their liquid and it is beginning to cook off, about 4 to 5 minutes.
- Add the sherry, Worcestershire sauce, salt, pepper, thyme, and fresh parsley. Sauté for an additional minute or two and then remove the pan from the heat.
- Serve with your favorite steak, pork, or chicken dish.
Notes
Nutrition
More Side Dishes for Steak
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