Easy Steakhouse Mushrooms Recipe – Vindulge

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Impress your family and friends with this simple and mouthwatering Steakhouse Mushrooms recipe. With just a few ingredients, you can create a flavorful and satisfying side dish that pairs perfectly with any steak dinner, without going to a restaurant!

There is something so satisfying about the flavor of perfectly cooked sautéed mushrooms. The buttery bites you get from your favorite steakhouse mushrooms taste amazing. But it’s so easy to create them at home with just a few ingredients. You’re going to love these!

Steakhouse Mushrooms Ingredients + Substitutions

• Oil and Butter – We like using both olive oil and unsalted butter to sauté mushrooms.
• Cremini Mushroom – Skip the white button mushrooms for this recipe and grab cremini for the added flavor. These are also called baby bella mushrooms and are a younger version of the portobello mushroom.
• Shallots – You can use onions but we like the softer flavor of shallots.
• Garlic Cloves – Mince finely for amazing flavor.
• Aged Balsamic Vinegar – Aged balsamic is a little thicker and richer than ordinary balsamic. If you don’t have any you can substitute Worcestershire sauce in equal portions.
• Seasoning: Kosher salt and coarse black pepper
• Optional Garnish – We will add some green like fresh Italian parsley, chives, or fresh thyme but this is completely optional.

For a variation, you can add Parmesan cheese after it’s done. You can also add your favorite fresh herbs. If adding fresh herbs like rosemary or thyme do so once you add the balsamic so that they don’t burn. 

You can also make a red wine pan sauce and drizzle over the top. It takes these steakhouse mushrooms up another notch on the fancy scale!

Preparation

• Clean Mushrooms – Start by removing the stems from the mushrooms and then clean them. Using a damp paper towel or old kitchen towel gently brush the tops of the cremini mushrooms to remove any dirt or grime. You do not want the towel to be too wet.
• Quarter Mushrooms – For larger mushrooms we quarter them. Smaller mushrooms we’ll cut in half.
• Mis en Place – Prepare the remaining ingredients by dicing the shallots and garlic. Have the remaining ingredients measured out.

How to Make Steakhouse Mushrooms

1. Heat a large skillet (at least 10 inches, cast iron preferred) over medium-high heat. Melt butter and oil in the pan, and then immediately add the mushrooms. Allow mushrooms to sauté for 5 minutes, and then stir. Continue to sauté an additional 10 minutes. They should start to brown but still have some moisture in the pan.
2. Add the shallots and stir frequently to sweat the shallots. If shallots start to brown, lower the heat (about 4 – 5 minutes). Add the garlic and then stir for an additional 1 minute. Remove from heat and then add the balsamic vinegar, salt, and pepper. Garnish with fresh parsley or herbs.

The most important troubleshooting is making sure the liquid is cooked out of the mushrooms. Otherwise, they won’t brown. Start at medium-high heat to get the mushrooms cooked and then lower the heat as you add the remaining ingredients.

Chef’s Tip

Mushrooms have a lot of moisture. You need to cook out the water before they start to brown. Smaller mushrooms will cook faster than larger mushrooms. You want to be sure you allow the water to cook out and brown before adding the balsamic vinegar.

Expect the mushrooms to reduce in size when you cook them.

Frequently Asked Questions

Make Ahead and Storage

This Steakhouse Mushrooms recipe is not ideal to make in advance. It’s best to make right before you plan to eat them. If you need to reheat them, add a small amount of oil to a pan over medium heat and toss them often. Otherwise, they will get bitter from the balsamic.

If you scale up this recipe then we recommend cooking in two (or more) batches. This prevents the mushrooms from steaming and not actually browning. Or use a much larger cast iron pan if you have one.

What To Serve With Steakhouse Mushrooms

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About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.