STEAKHOUSE MUSHROOMS
I love sauteed mushrooms as a side to a great steak, but not just any mushrooms. I like to use a blend of wild mushrooms for a robust, earthy flavor as opposed to simple button mushrooms. The addition of fresh Rosemary and Thyme adds a lovely flavor that is the perfect Steakhouse side.
Course Side Dish
Cuisine American
- 4 ounces Crimini Mushrooms, washed & sliced 1 cup
- 4 ounces Portobello Mushrooms, washed, halved & sliced 1 cup
- 4 ounces Shitake Mushrooms, washed, stemmed & sliced 1 cup
- 4 ounces Oyster, Trumpet or Chanterelle Mushrooms, washed & sliced 1 cup
- 4 TBSP Butter
- 2 TBSP Extra Virgin Olive OIl
- 2 TBSP Minced Shallots (1 shallot)
- 4 Cloves Garlic, minced finely
- 1 1/2 tsp Fresh Rosemary, minced
- 1 1/2 tsp Fresh Thyme, minced
- 1/2 tsp Salt
- 1/2 tsp Black Pepper, freshly ground
- 1/2 Cup Red Wine
Melt butter with olive oil over medium low heat.
Add shallots and sweat until just softened, making sure that the butter doesn't brown,
Add mushrooms, increase heat to medium to medium high, stirring frequently.
When mushrooms begin giving off liquid and are starting to brown, add the salt, pepper, herbs and garlic. Stir and cook for 1 minute.
Add the wine and bring mixture to a boil.*
Reduce heat to simmer and cook until most of the liquid has absorbed.
Serve immediately.
KTINA'S TIPS
- May be made ahead, but add half the wine and when the liquid has absorbed, remove from heat and cover. Just before ready to serve, bring to heat and add the remaining wine and bring to a simmer and serve.
- Use a damp paper towel to clean the mushrooms. Don't rinse in water, as mushrooms will absorb the water and won't absorb the butter, oil and spices as well.
- Use whatever blend of mushrooms you can find.
Keyword Mushrooms, Sauteed Mushrooms, Steakhouse, Steakhouse Mushrooms