These sautéed mushrooms for steak are buttery, garlicky and full of great flavor. Turn the mushrooms into an appetizing side dish in about 10 minutes!
Where there is steak, there must (or should!) be sauteed mushrooms.
Whether it’s my simple sirloin steak recipe or a fancy holiday rib dinner, these sautéed mushrooms for steak are an easy way to elevate your meal.
I love that they only take minutes to make and most of the ingredients are always stocked in my kitchen. Just sprinkle them on a steak to create a steakhouse experience at home.
Ingredient notes
- Butter and extra virgin olive oil – The mushrooms are sautéed in a combination of butter and olive oil.
- Carmini mushrooms – Sometimes sold as “Baby Bella Mushrooms” or “Brown Button Mushrooms”. These brown mushrooms have a great meaty flavor and texture. They fall right in the middle of the less mature white button mushrooms and the more mature portobello mushrooms.
- garlic – freshly ground.
- dry sherry – I love what dry sherry does to mushrooms! When cooked, it imparts great flavor without making them overly drinkable. 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 open bottle with the cap 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 replace with dry white wine or even a little beef broth (less flavor but still very good).
- Worcestershire sauce – Adds an amazing umami flavor to mushrooms.
- Herbs and spices – Salt, freshly ground black pepper, dried thyme and fresh flat Italian 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 is a real no-no to wash mushrooms with water before cooking. And to that I say, nonsense! The painstaking process of wiping each mushroom individually with a paper towel doesn’t clean them very well, and honestly, who has time?
Instead, here’s a quick way to ensure your mushrooms are clean.
- Place the mushrooms in a strainer and with your kitchen faucet on the spray setting, spray them lightly with water, doing so until they are clean.
- Turn them over on a double layer of absorbent paper and dry them with another absorbent paper. Done!
Mushrooms should be washed just before cooking as excess moisture may shorten their life in the refrigerator.
How to make sauteed mushrooms for steak
Leave the stems whole and slice the mushrooms thickly before starting.
- 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 pan will be very full but the mushrooms will cook a little.
- Cook, stirring occasionally, until the mushrooms are soft and have released their liquid and it begins to cook, about 4 to 5 minutes.
- Add the sherry, Worcestershire sauce, salt, pepper, thyme and fresh parsley. Fry for another minute or two and then remove the pan from the heat.
Professional tip
Quite a bit of liquid will be released from the mushrooms and some of it will cook. If you prefer, you can drain 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 tasty sauce.
submission suggestions
This sauteed mushroom recipe is the perfect accompaniment to steak and more!
More mushroom recipes you will love
Sign up for my free newsletter for all the latest recipes and join me Facebook, Instagram and Pinterest For more cooking inspiration!
Sautéed mushrooms for steak
These sautéed mushrooms for steak are buttery, garlicky and full of great flavor. Turn the mushrooms into an appetizing side dish in about 10 minutes!
Component
- 2 spoons butter
- 1 tablespoon Virgin olive oil
- 20 ounces Carmini mushrooms, Whole stems and thick slices
- 1 heaping teaspoon Freshly minced garlic
- ¼ Goblet dry sherry
- 2 teaspoons Worcestershire sauce
- ½ teaspoon Salt, or according to taste
- ½ teaspoon Freshly ground black pepper, or according to taste
- ¼ teaspoon dry thyme
- 2 spoons 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 (the pan will be very full but the mushrooms will cook a little), and cook, stirring occasionally, until the mushrooms are soft and have released their liquid and it starts to cook, about 4 to 5 minutes.
-
Add the sherry, Worcestershire sauce, salt, pepper, thyme and fresh parsley. Fry for another minute or two and then remove the pan from the heat.
-
Serve with your favorite steak, pork or chicken.
Remarks
Quite a bit of liquid will be released from the mushrooms and some of it will cook. If you prefer, you can drain 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 tasty sauce.
diet
dose: 5 ounces · Calories: 129 KKL · Carbohydrates: 7 G · protein: 4 G · Fat: 9 G · Saturated fat: 4 G · Polyunsaturated fat: 1 G · Unsaturated fat: 4 G · trans fat: 0.2 G · Cholesterol: 15 mg · sodium: 385 mg · potassium: 687 mg · fiber: 1 G · Sugar: 3 G · vitamin: 350 IU · Vitamin C: 3 mg · calcium: 37 mg · iron: 1 mg
Nutritional information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to your ingredient labels at home.
