These sautéed mushrooms for steak are buttery, garlicky and packed with great flavor. Turn mushrooms into a delicious side dish in about 10 minutes!
Where there’s steak, there must (or should!) be sautéed mushrooms.
Whether it’s an easy sirloin steak recipe of mine or a fancy prime rib dinner for the holidays, these Sauteed Mushrooms for Steaks are an easy way to spice up your meal.
I love that it only takes a few minutes to prepare and most of the ingredients are always available in my kitchen. Simply spoon them over the steak to create a steakhouse experience at home.
Notes on the ingredients
- 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 Mushrooms”. These brown mushrooms have a great meat flavor and texture. They’re right in the middle between the less ripe white button mushrooms and the more mature portobello mushrooms.
- Garlic – Freshly chopped.
- Dry sherry – I love what dry sherry does with mushrooms! When cooked, it gives them great flavor without making them overly juicy. You can buy an inexpensive Christian Brothers dry sherry in the wine section of the grocery store for about $12 or less. Store the opened, corked bottle in the refrigerator or on a cool, dark shelf in your pantry and it will keep for several months or even longer. Don’t want to buy a bottle of sherry? You can replace it with dry white wine or even some beef broth (less flavor but still very good).
- Worcester sauce – Gives mushrooms an amazing umami taste.
- herbs and spices – Salt, freshly ground black pepper, dried thyme and fresh Italian flat-leaf parsley. If you have fresh thyme on hand, you can use it in place of the dried thyme.
How to wash mushrooms
You may have heard that rinsing mushrooms with water before cooking is an absolute no-no. And to that I say: Nonsense! The tedious process of wiping each and every mushroom with a paper towel doesn’t clean it thoroughly, and honestly, who has the time?
Instead, here’s a quick way to make sure your mushrooms are clean.
- Place the mushrooms in a colander and, with the kitchen faucet on, lightly spray them with water and toss until clean.
- Lay them on a double layer of paper towels and pat dry with more paper towels. Completed!
Wash the mushrooms just before cooking, as excess moisture can shorten their shelf life in the refrigerator.
How to prepare sautéed mushrooms for a steak
Leaving the stems intact, thickly slice the mushrooms before beginning.
- Melt the butter with the olive oil in a cast-iron or other heavy-duty skillet over medium-high heat.
- Add mushrooms and garlic to pan. The pan will be very crowded, but the mushrooms will cook a little.
- Cook, stirring occasionally, until the mushrooms are tender, have drained of their liquid and are beginning to boil away, about 4 to 5 minutes.
- Add the sherry, Worcestershire sauce, salt, pepper, thyme and fresh parsley. Fry for another minute or two, then remove the pan from the heat.
pro tip
Quite a lot of liquid comes out of the mushrooms and some of it boils away. If necessary, you can drain off some of the remaining liquid before adding the sherry and Worcestershire sauce. However, this is not required. The liquids combine to create a super flavorful sauce.
serving suggestions
This Sauteed Mushrooms recipe is the perfect side dish for steak and more!
More Mushroom Recipes You’ll Love
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Sauteed mushrooms for steak
These sautéed mushrooms for steak are buttery, garlicky and packed with great flavor. Turn mushrooms into a delicious side dish in about 10 minutes!
Ingredients
- 2 tablespoon butter
- 1 tablespoon Extra virgin olive oil
- 20 ounces Cremini mushrooms, Stems intact and thickly sliced
- 1 heaped teaspoon freshly chopped garlic
- ¼ Cup Dry sherry
- 2 teaspoon Worcester sauce
- ½ teaspoon Salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ¼ teaspoon dried thyme
- 2 tablespoon 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 bit) and cook, stirring occasionally, until the mushrooms are tender and have drained their liquid and started to overcook, about 4 minutes to 10 minutes 5 minutes.
-
Add the sherry, Worcestershire sauce, salt, pepper, thyme and fresh parsley. Fry for another minute or two, then remove the pan from the heat.
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Serve with your favorite steak, pork or chicken dish.
Remarks
Quite a lot of liquid comes out of the mushrooms and some of it boils away. If necessary, you can drain off some of the remaining liquid before adding the sherry and Worcestershire sauce. However, this is not required. The liquids combine to create a super flavorful sauce.
Nourishment
Portion: 5 ounces · Calories: 129 kcal · Carbohydrates: 7 G · Protein: 4 G · Fat: 9 G · Saturated Fatty Acids: 4 G · Polyunsaturated fat: 1 G · Monounsaturated fatty acids: 4 G · trans fats: 0.2 G · Cholesterol: 15 mg · Sodium: 385 mg · Potassium: 687 mg · Fiber: 1 G · Sugar: 3 G · Vitamin A: 350 IU · Vitamin C: 3 mg · Calcium: 37 mg · Iron: 1 mg
Nutritional information is automatically calculated using common ingredients and is an estimate, not a guarantee. Check your ingredient labels at home for more accurate results.