Steakhouse Sautéed Mushrooms
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I love going out to restaurants…. of course I have a few favorites that I like to go back to. Somehow whenever I’m travelling, it seems like one type of restaurant that’s always on my “fav” list is a good steakhouse. It doesn’t matter if I’m in Toronto, Montréal, New York, Los Angeles, Seattle or Vancouver… I always have a favorite steakhouse on my list.
 
As strange as it may sound, I enjoy the ambiance of a steakhouse. I love the décor, the smell, the energy and obviously the food. I also like the side dishes you most often find at a steakhouse such as Creamed Spinach, Twice Baked Potatoes, and so on. Their menus usually have a wider selection of side dishes compared to other restaurants but one that seems more in demand than others are their famous Sautéed Mushrooms.
 
Here’s a recipe for you to make at home… my Steakhouse Sautéed Mushrooms! Every time I make this side dish, it’s a home-run and everyone loves them! They pair so beautifully with a good steak and a nice bottle of red wine. They are easy to make and are quite flavorful. In 20 minutes, you have a nice side dish to accompany your grilled protein.
 
I enjoy these easy and flavorful Sautéed Mushrooms and I bet you will too after trying them. So at your next BBQ party, serve your guests this amazing steakhouse side dish along with a great steak or pork chop and I bet they will be a hit!
Bon Appétit!
 
Check out these other yummy side dish recipes…
Vegetable Medley
Smoky Bacon Creamed Corn
Popovers
Tomates à la Provençale (Tomatoes Provençal)
Indian Basmati with Dry Fruits
Squash à la Canadienne
and for even more side dish and vegetable recipes, click on this link… Recipe Category • Sides & Vegetables
 

 
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Steakhouse Sautéed Mushrooms

Steakhouse Sautéed Mushrooms

This side dish is quick and easy to make with tons of flavor... a must try with your grilled barbecue protein.
5 from 4 votes
Servings 4

Hover to scale

Prep Time 5 minutes
Cook Time 15 minutes
Passive time 0 minutes
Total Time 20 minutes

Ingredients
  

  • 1 tbsp. butter
  • 1 tbsp. olive oil tips & tricks
  • 1 lb. cremini mushrooms, sliced
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1 large clove garlic, pressed
  • 4-5 dashes hot sauce such as Cholula®, or to taste
  • 2 tsp. fresh thyme, chopped tips & tricks
  • 1 tbsp. freshly squeezed lemon juice tips & tricks
  • 2 tbsp. dry white wine
  • 1/2 tsp. balsamic vinegar
  • 1/4 tsp. garlic salt, or to taste
  • 1 1/2 tbsp. fresh parsley, chopped tips & tricks

Directions
 

  • In a large skillet over medium-high heat, add butter and oil. When the butter is melted and starts sizzling, add mushrooms and season with black pepper. Sauté the mushrooms until golden and tender, about 5 minutes.
  • Add garlic and hot sauce; sauté for 1 minute.
  • Add thyme and lemon juice; cook until the liquid evaporates.
  • Add wine and balsamic vinegar; cook until the liquid is evaporated.
  • Add garlic salt and parsley; stir to combine and serve immediately.

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