Steakhouse Mushrooms are the quintessential steak companion. Richly browned mushrooms, glossy, and savory with an umami boost that elevates any simple seasoned steak into a restaurant level plate. They’re easy, tasty and ready in minutes!
This mushroom recipe is tender, deeply flavored and you won’t believe how easy it is! Similar to our Air Fryer Mushrooms except the steakhouse mushrooms are saucier. This article gives exact ingredients, a fail-safe method, chef tips, variations and a thorough FAQ so your mushrooms taste like they came from a steakhouse.
What are Steakhouse Mushrooms?
“Steakhouse mushrooms” generally refer to sautéed mushrooms prepared to pair with steak. You can use a mix of cremini mushrooms, button, shiitake, oyster or king trumpet mushrooms. They’re cooked in butter and oil with garlic or shallot, finished with a splash of stock and a pat of butter. The goal is a deeply browned exterior with a silky pan sauce to spoon over steak.
Why you’ll love Steakhouse Mushrooms
- Flavorful and tasty way to enjoy mushrooms.
- Fast and quick recipe that takes only 10-15 minutes.
- All you need is one pan, you’ll get juicy saucy tasty mushrooms in one pan.
- Versatile recipe! Super easy to swap herbs, add cheeses, make it creamy and so much more depending on the steak you want to serve it with!
- It’s the perfect side dish to any steak recipe!! Especially a Ribeye Steak or Best NY Strip Steak.
- Crowd pleasing side dish and can serve a crowd easily! this is a favorite and you can so easily make it for 2 or 12 people!
Ingredients You’ll Need
- Mixed mushrooms cremini (baby bella), shiitake, oyster, king trumpet, or button, whole or quartered, or sliced. Using a mix adds complexity to the recipe.
- Neutral oil with a high smoke point and unsalted butter.
- Shallot and garlic cloves (minced or thinly sliced).
- Herbs. Fresh thyme or rosemary , some fresh parsley or chives to finish.
- Stock. beef stock or chicken stock.
- Worcestershire or soy sauce for umami
- Cold butter for mounting the sauce.
- Seasoning. Kosher salt and freshly ground black pepper.
How to make Steakhouse Mushrooms
- Prep mushrooms as a first step. You want to wipe them clean with a damp towel. Alternatively you can give them a quick rinse and pat thoroughly dry. Trim stems and slice large mushrooms into about half an inch piece. Leave small mushrooms whole.
- Heat a non stick wide skillet cast iron pan preferably, and use both oil and butter. Add in the mushrooms, shalts and garlic all together.
- Sear in a hot pan until the mushrooms have browned and no liquid is showing in the pan The shallots and garlic will also have cooked to a golden brown and the pan will be very fragrant.
- Add in aromatics like Worcestershire sauce, mustard (optional) and herbs and toss well. To deglaze, add in some stock as well ( we used beef stock).
- Cook down the liquid to build the sauce and allow the mushrooms to absorb all that flavor. For a creamier finish, add heavy cream and simmer on low until silky. For a classic steakhouse style, finish with a knob of cold butter.
- Once the sauce is ready and thickened, finish off with fresh parsley, chives (optional) and adjust seasoning.
Tips For the Best Mushrooms
- Dry your mushrooms really well if you wash them. Otherwise just wipe them down with a wet towel. Any excess water steams mushrooms and prevents browning.
- Always sear in high heat and avoid crowding the pan. Crowding the pan lowers temperature and prevents a good browning.
- Use a butter and oil combo. Oil raises smoke point while butter adds flavor and a glossy finish, so both are optimal.
- Use mixed mushrooms when possible, each type offers a different flavor and texture. Cremini offers meatiness, shiitake for depth, oyster or king trumpet are also meaty and rich. You can use one type if you’d like, we prefer it to be cremini in that case as it covers texture and flavor.
- Add soy sauce ore Worcestershire for the best umami.
- Butter at the end adds the perfect luxury finish.
Variations
- Creamy mushroom sauce for steak: Follow the recipe for filet mignon with creamy mushroom sauce, or fiish the steakhouse mushrooms with cream (35%).
- Garlic & thyme: simple classic with lots of minced garlic and fresh thyme, exclude the shallots in this recipe.
- Red wine reduction: deglaze with red wine instead of stock.
- Asian: finish with a splash of soy sauce or tamari, toasted sesame oil and scallions.
- Vegan option: use oil instead only or vegan butter, finish with miso or mushroom stock for depth.
- Mediterranean: Add feta cheese at the end and dill. Or make it Italian with Basil Pesto and parmesan cheese at the end, and why not add some Burrata Caprese!!
What mushrooms are best for steakhouse mushrooms?
A mix is best if you can find them. Use some cremini (baby bella) for meaty texture, shiitake for deep umami, oyster or king trumpet for a meaty bite. Button mushrooms are fine on their own but lack complexity. Using a blend gives the richest flavor and texture. If you could chosee just one, make it cremini as they satisfy both flavor and texture.
Should you wash mushrooms before cooking?
Wipe them with a damp towel or very quickly rinse and then pat them completely dry. That’s because excess water prevents browning and causes steaming. Dry mushrooms brown best.
Why are my mushrooms soggy instead of browned?
Most likely the pan was overcrowded, not hot enough, or the mushrooms were wet. Cook in a hot pan in a single layer and in batches if necessary. Remember to dry mushrooms thoroughly and use oil to raise the pan’s smoke point.
How do I make a creamy mushroom sauce for steak?
Follow this Filet Mignon Recipe and make it, also in ONE pan!! A serious gem recipe!
Can I make steakhouse mushrooms ahead of time?
You can cook them ahead, but they’re best fresh. Reheat gently in a skillet and refresh with a splash of stock plus a knob of butter.
What pairs with steakhouse mushrooms?
- Steaks: Ribeye Steak, Peppercorn Steak Sauce, Best NY Strip Steak, Air Fryer Steak Bites, Reverse Sear Steak
- Best Mashed potatoes. Absolutely our best mashed potatoes recipe with a trick of boiling in milk instead of water. Also try our quick Instant Pot Mashed Potatoes if you’re rushed!
- Salads and Veggies. Air Fryer Asparagus, Sautéed Green Beans, Broccoli Salad, Cauliflower Salad, Honey Glazed Carrots
- Best Mac And Cheese Recipe
- Burgers. Cheeseburger Sliders, Portobello Mushroom Burger, Mushroom Swiss Burger, Cheese Stuffed Burgers
Can I use frozen mushrooms?
No, because frozen mushrooms can work for stews but are not ideal for high heat searing. The process of freezing releases water that prevents a good sear. Use fresh for the best steakhouse result.
Steakhouse Recipes
- Filet Mignon Recipe
- Peppercorn Steak Sauce
- Reverse Sear Steak
- Air Fryer Steak Bites
- Ribeye Steak
- Best NY Strip Steak
- Best Mashed Potatoes Recipe
- Crispy Potatoes
- Homemade Potato Chips
- Air Fryer Sweet Potato Fries
- Air Fryer Baked Potato
- Mac And Cheese Recipe
- Broccoli Salad
- Roasted Asparagus
- Scalloped Potatoes
- Cheeseburger Sliders
- Truffle Fries
- Carne Asada Fries
- Chocolate Truffles
- Nacho Fries
Steakhouse Mushrooms
Ingredients
Steakhouse Mushrooms
- 2 Tablespoons butter
- 4 cups bottom mushrooms or larger mushrooms cut in half / quarter
- 1 shallot minced
- 3 garlic cloves minced
- 3 sprigs fresh thyme or leaves only
- 1 teaspoon salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- 2 Tablespoons stock veggie or chicken
Extra, Optional
- French Fries
- Steak veggies, salads
Instructions
-
For the Mushrooms: Add the butter in a heavy duty skillet over high heat.
-
Prepare the mushrooms by keeping them the same size. Cut any larger ones if needed. Or make them large, as long as they are all the same size.
-
Add the mushrooms to the skillet along with shallots garlic, seasoning and thyme.
-
Sautee the mushrooms for 4-5 minutes until browned and any water has been absorbed.
-
Add in the Worcestershire sauce, butter and stock and cook the mushrooms over medium heat for another 5 minutes until the floors have absorbed and the liquid has reduced, but the mushrooms are juicy and saucy.
-
Serve right away
Recipe Video
Recipe Notes
Tips For the Best Mushrooms
- Dry your mushrooms really well if you wash them. Otherwise just wipe them down with a wet towel. Any excess water steams mushrooms and prevents browning.
- Always sear in high heat and avoid crowding the pan. Crowding the pan lowers temperature and prevents a good browning.
- Use a butter and oil combo. Oil raises smoke point while butter adds flavor and a glossy finish, so both are optimal.
- Use mixed mushrooms when possible, each type offers a different flavor and texture. Cremini offers meatiness, shiitake for depth, oyster or king trumpet are also meaty and rich. You can use one type if you'd like, we prefer it to be cremini in that case as it covers texture and flavor.
- Add soy sauce ore Worcestershire for the best umami.
- Butter at the end adds the perfect luxury finish.
Variations
- Creamy mushroom sauce for steak: Follow the recipe for filet mignon with creamy mushroom sauce, or fiish the steakhouse mushrooms with cream (35%).
- Garlic & thyme: simple classic with lots of minced garlic and fresh thyme, exclude the shallots in this recipe.
- Red wine reduction: deglaze with red wine instead of stock.
- Asian: finish with a splash of soy sauce or tamari, toasted sesame oil and scallions.
- Vegan option: use oil instead only or vegan butter, finish with miso or mushroom stock for depth.
- Mediterranean: Add feta cheese at the end and dill. Or make it Italian with Basil Pesto and parmesan cheese at the end, and why not add some Burrata Caprese!!
What mushrooms are best for steakhouse mushrooms?
A mix is best if you can find them. Use some cremini (baby bella) for meaty texture, shiitake for deep umami, oyster or king trumpet for a meaty bite. Button mushrooms are fine on their own but lack complexity. Using a blend gives the richest flavor and texture. If you could chosee just one, make it cremini as they satisfy both flavor and texture.
Should you wash mushrooms before cooking?
Wipe them with a damp towel or very quickly rinse and then pat them completely dry. That's because excess water prevents browning and causes steaming. Dry mushrooms brown best.
Why are my mushrooms soggy instead of browned?
Most likely the pan was overcrowded, not hot enough, or the mushrooms were wet. Cook in a hot pan in a single layer and in batches if necessary. Remember to dry mushrooms thoroughly and use oil to raise the pan’s smoke point.
How do I make a creamy mushroom sauce for steak?
Follow this Filet Mignon Recipe and make it, also in ONE pan!! A serious gem recipe!
Can I make steakhouse mushrooms ahead of time?
You can cook them ahead, but they’re best fresh. Reheat gently in a skillet and refresh with a splash of stock plus a knob of butter.
What pairs with steakhouse mushrooms?
- Steaks: Ribeye Steak, Peppercorn Steak Sauce, Best NY Strip Steak, Air Fryer Steak Bites, Reverse Sear Steak
- Best Mashed potatoes. Absolutely our best mashed potatoes recipe with a trick of boiling in milk instead of water. Also try our quick Instant Pot Mashed Potatoes if you're rushed!
- Salads and Veggies. Air Fryer Asparagus, Sautéed Green Beans, Broccoli Salad, Cauliflower Salad, Honey Glazed Carrots
- Best Mac And Cheese Recipe
- Burgers. Cheeseburger Sliders, Portobello Mushroom Burger, Mushroom Swiss Burger, Cheese Stuffed Burgers
Can I use frozen mushrooms?
No, because frozen mushrooms can work for stews but are not ideal for high heat searing. The process of freezing releases water that prevents a good sear. Use fresh for the best steakhouse result.
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