Recipe Notes

Tips For the Best Mushrooms

1. 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.
2. Always sear in high heat and avoid crowding the pan. Crowding the pan lowers temperature and prevents a good browning.
3. Use a butter and oil combo. Oil raises smoke point while butter adds flavor and a glossy finish, so both are optimal.
4. 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.
5. Add soy sauce ore Worcestershire for the best umami.
6. 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.