Steakhouse Sautéed Mushrooms
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, Mac and Cheese, Quick & Easy Sautéed Broccolini, Roasted Garlic Mashed Potatoes, and so on. Their menus usually have a wider selection of side dishes compared to other restaurants and one that I like to duplicate often is Steakhouse Sautéed Mushrooms!
Every time I make this side dish, it’s a home-run and everyone loves them! These Steakhouse Sautéed Mushrooms 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 Steakhouse Sautéed Mushrooms 🍄 and I bet you will too after trying them. At your next BBQ party, serve your guests this amazing side dish along with a great steak or pork chop and I guarantee you 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
– Broccoli & Cauliflower Casserole
and for even more side dish and vegetable recipes 🍆🥦, click on this link… Recipe Category • Sides & Vegetables
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Steakhouse Sautéed Mushrooms
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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 such as Pinot Grigio, Chardonnay or Sauvignon
- 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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