These Sautéed Mushrooms for Steak will elevate your steak dinner to steakhouse quality! Tender mushrooms are cooked perfectly with lots of garlic, a little red wine, Worcestershire sauce, butter, and fresh herbs! They are the perfect pairing to pile onto juicy steaks and such an easy side dish!
For mushroom lovers, steak and mushrooms are like peanut butter and jelly….just the perfect pairing!
These sautéed mushrooms are the absolute perfect side dish for grilled steak! Made with simple ingredients that really pack a huge punch, these mushrooms elevate your typical steak to steakhouse quality! Pair it with this Simple Sweet Corn Salad, and it’s a perfectly simple, AMAZING summer meal and great for entertaining!
Psst….this sautéed mushroom recipe is also delicious with chicken, pork chops and makes a great holiday side dish as well! You can even make them and throw them into this amazing Beef Consomme Rice for incredible flavor!
WHY YOU’LL LOVE THIS RECIPE
- Super quick side dish and a great accompaniment for steak or other grilled meats!
- Perfectly cooked (NOT soggy!) steakhouse mushrooms.
- Simple recipe–only uses a handful of ingredients.
- Quick and easy dish for holidays or special occasions!
You’ll need the following ingredients to make these amazing sauteed mushrooms for steak:
Mushrooms: Cremini mushrooms (AKA: baby bellas), in my opinion, are the best mushrooms to serve alongside steak. However, feel free to use your favorite variety!
Fresh Herbs: I love fresh herbs for this dish! Try to get fresh thyme and chives if you can!
HOW TO MAKE SAUTEED MUSHROOMS FOR STEAK: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: Cook onions for 4-5 minutes until they start to soften.
Step 2: Add mushrooms, garlic and beef stock. Cook another 4-6 minutes, stirring often, until mushroom begin to turn golden brown.
Step 3: Add wine, Worcestershire sauce, salt and thyme leaves. Cook 2-3 minutes more until liquid is reduced by half.
Step 4: Stir in butter until melted. Season with freshly ground black pepper and salt, if needed. Garnish with chives or fresh parsley.
⭐️ CONFIDENCE TIP ⭐️
For perfectly cooked steakhouse mushrooms, make sure you keep the heat at medium or medium-high. If the mushrooms are cooked too slowly over low heat, they have a tendency to get soggy.
STORAGE & REHEATING
- Storage: Store leftover mushrooms in an airtight container in the fridge for 2-3 days.
- Reheating: Reheat quickly in a skillet over medium-high heat for 1-2 minutes until just heated through.
- Freezing: Because of the water content in mushrooms, they do not freeze well.
Here are a few substitutions you can make:
- Mushrooms: Cremini mushrooms are a perfect match with steak. However, feel free to use your favorite type of mushroom! Some options: White button mushrooms, shiitake mushrooms, portobello mushrooms (chopped into smaller pieces), wild mushrooms or a variety of mushrooms are all delicious options!
- Worcestershire Sauce: You can use soy sauce in place of Worcestershire sauce.
- Red Wine: A dry white wine (such as Sauvignon Blanc) can also be used. If you don’t want to use alcohol at all, just substitute with more beef broth.
FREQUENTLY ASKED QUESTIONS
Cremini mushrooms, also known as baby bellas, are the perfect pairing alongside steak. White button mushrooms and shiitake mushrooms are also popular options.
The key to sautéing mushrooms without them getting soggy is to ensure your heat is high enough. Low and slow will result in soggy mushrooms. Use medium or medium-high heat when cooking mushrooms.
Yes, mushrooms need to be cleaned before eating. You can give them a quick rinse or use a damp paper towel or cloth to get off any excess dirt.
Yes! You can make this recipe up to a day in advance and just heat the mushrooms in a skillet when you are ready to serve. I like adding a splash of beef broth to add a bit of moisture back.
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TOOLS FOR THIS RECIPE
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The Best Sautéed Mushrooms for Steak
- 1 tbsp olive oil or enough to coat the bottom of your pan
- 1 medium onion, thinly sliced
- 16 oz. fresh mushrooms, sliced (cremini mushrooms or other mushrooms of choice, See Note 1)
- 4 garlic cloves, minced
- 2 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 tbsp Worcestershire sauce
- 1 tsp sea salt
- 1/3 cup dry red wine such as Cabernet Sauvignon, Merlot or Syrah (can also substitute more beef broth/stock)
- 1/4 cup beef broth or stock
- 1 tbsp butter
- freshly ground black pepper, to taste
- fresh chives or fresh parsley to garnish, optional
- If using whole (not pre-sliced) mushrooms, cut off the stems and give them a quick rinse to get any excess dirt off. You can also wipe each mushroom with a damp paper towel. Then, slice into 1/2" slices.
- In a large skillet over medium heat, add olive oil. When oil is hot, add onions. Cook onions for 4-6 minutes until they start to soften, stirring often.
- Add mushrooms, garlic and beef stock and cook for 4-5 minutes until mushrooms begin to turn golden brown.
- Add wine, Worcestershire sauce, salt and thyme. Cook 2-3 minutes more until liquid is reduced by about half.
- Add in butter and stir until melted. Taste, and season with more salt and freshly ground black pepper, if needed. Garnish with chopped chives or parsley and serve over steak.