Sauteed, Steakhouse-Style Mushrooms

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 01/23/23
Steakhouse sauteed mushrooms recipe

The Spruce / Chosen Posture

Prep: 10 mins
Cook: 19 mins
Total: 29 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
101 Calories
3g Fat
11g Carbs
3g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 101
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 9%
Cholesterol 8mg 3%
Sodium 88mg 4%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Total Sugars 6g
Protein 3g
Vitamin C 3mg 15%
Calcium 34mg 3%
Iron 1mg 3%
Potassium 488mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you love those sauteed mushrooms in red wine served at steakhouses, you have come to the right place. It's a simple side dish and quick to make.​

Sauteed mushrooms are a tasty complement to broiled or grilled steaks. The mushrooms enhance the flavor of the beef. They also make a great vegetable side dish for just about any meal, and they reheat well.

1:35

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Ingredients

  • 2 tablespoons butter

  • 1 1/2 pounds cremini mushrooms, including stems, brushed clean and ends trimmed

  • 6 cloves garlic, sliced thinly

  • 1/2 sweet onion, cut into 1/4-inch slices

  • Kosher salt, to taste

  • 3/4 cup sweet red wine

  • 1/4 cup strong beef stock

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Place a large, deep, heavy skillet over medium-high heat.

  3. When skillet is hot, melt butter, and swirl to coat bottom of pan.

  4. Add mushrooms, garlic, and sweet onions.

  5. Toss gently to coat vegetables in butter.

  6. Sprinkle with salt, and cook, stirring occasionally, until mushrooms release their liquid, about 5 minutes.

  7. Continue to sauté until liquid has almost evaporated.

  8. Add red wine and beef stock.

  9. Reduce heat, and simmer until liquid has reduced by half, about another 5 minutes.

  10. Taste, adding additional salt and pepper if needed.

  11. Serve as a side with broiled or grilled steaks or as a side dish for any protein entree.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Tips

  • If you use giant cremini mushrooms, cut them into quarters or even sixths, depending on the size. If you use button mushrooms, smaller ones can be left whole, while larger ones can be cut in half. Portobello mushrooms also work well and have a deeper, richer flavor that is perfect with beef. Use the type you prefer. 
  • Six cloves of garlic might seem like a lot, and you can certainly reduce the amount to suit your taste. Keep in mind that sliced garlic, like whole garlic cloves, cooks up with a much milder flavor than pressed or minced garlic.
  • As for the red wine, any dark red wine will do, even if it is a dry wine. If you are not a wine drinker, buy the small 8-ounce 4-packs to keep for cooking.