steakhouse mushrooms

A savory caramelized recipe for steakhouse style mushrooms and onions.

Steakhouse Mushrooms and Onions

onion (thinly sliced)

mushrooms (sliced)

TB butter

Worcestershire sauce

TB brown sugar

tsp black pepper

salt

In a large pan, heat butter over medium heat.

Peel and thinly slice a large onion. Wash mushrooms and pat dry, then slice into 1/4 inch - 1/2 inch thick pieces.

When butter is melted add mushrooms. Place the onions on top and sprinkle with salt and pepper.

Let the mushrooms and onions cook, do not stir. After 5 to 10 minutes, check the bottom of mushrooms. If they are brown, stir them to combine the mushrooms and onions.

After stirring, cover and cook for another 10 minutes, stirring about once or twice. Do not stir too much. When the onions are tender and start to brown, add Worcestershire sauce and brown sugar.

Saute uncovered for another 5 minutes, then serve hot.

Learn how to make the best steak house mushrooms with simple ingredients, less oil, less splatter, and perfectly browned beefy and juicy mushrooms just like the restaurants.

Steakhouse mushrooms recipe

1.25 lb white button mushrooms

water

shallot (finely minced, 1 large)

0.5 oz garlic (finely minced, 4 medium)

thyme

½ tsp coarse sea salt

¼ tsp ground black pepper

olive oil

butter

tbsp worcestershire sauce

chicken broth (or beef broth)

clean and trim the mushrooms

To clean the mushrooms, use a clean paper towel to gently wipe off any dirt. Trim the stems. Halve any larger mushrooms and leave the smaller ones whole.

Rehydrate the mushrooms

Start with a large cold sauté pan or a 12-inch cast-iron skillet. Add the mushrooms and ¼ cup room-temperature water. Cook over medium-high heat until the water evaporates and the mushrooms start to brown, about 8 minutes. Stir occasionally so all the mushrooms make contact with the water and brown evenly.

Chop aromatics

While the mushrooms cook, combine the shallot, garlic, thyme, salt, and pepper in a small bowl.

Brown the mushrooms

Add the olive oil to the pan. Continue cooking over medium-high heat, stirring occasionally, until the mushrooms are deeply browned, about 4 minutes.

Saute the mushrooms

Push the mushrooms to one side of the pan and add the butter to the center. Once melted, add the garlic, shallot, thyme, and the salt-and-pepper mixture to the center of the pan. Sauté until the shallots are lightly browned, about 1 minute.

Season the mushrooms

Deglaze with the Worcestershire sauce and cook for 1 minute. Add the chicken broth, stir everything together, and let the broth reduce by about half, around 2 minutes. Turn off the heat.

Garnish and serve

Transfer the mushrooms to a serving bowl or platter. Season with a few grinds of black pepper and extra salt to taste. Garnish with a few thyme leaves and serve warm.

These are amazing, even without any steak! They are fat, juicy, and absolutely delicious!

Very good flavor but I did add a tablespoon of flour.cooked for a few minutes to get the flour taste out, added 1 tablespoon of soy sauce and added more chicken broth so they have some sauce.

https://content.jwplatform.com/videos/4w9D4WW2.mp4

Learn how to make the best steakhouse mushrooms with simple ingredients, less oil, and perfectly browned mushrooms just like the steak house.

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Steakhouse Mushrooms and Onions

Steakhouse mushrooms recipe

Top 2 steakhouse mushrooms recipes from across the web

The most viewed steakhouse mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Steakhouse Mushrooms and Onions

Steakhouse mushrooms recipe

The most viewed steakhouse mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine