The best mushrooms for steak, a super simple and quick side dish. A delicious recipe for sauteed mushrooms with garlic and parsley.
A super simple, quick, and healthy recipe – these are the best mushrooms for steak, pork chops or anything you can think of, actually. You could also make a super delicious main meal out of them by increasing the ingredients and serving them with crusty bread, potatoes or noodles.
Just a packet of mushrooms, some parsley and garlic, and about 15 minutes’ time. And when you think that steak doesn’t need much cooking time either, you can really have a perfectly delicious dinner in no time.
I love pairing meat with mushrooms, one of our favorite dishes is this German Schnitzel with hunter’s sauce, the hunter sauce being just a little more elaborate version of these sauteed mushrooms. If you like them as much as I do, you should definitely try that sauce as well, it is superb! Or try this amazing Veal Marsala Recipe (with Mushrooms).
But if you are looking for something really simple and ready within minutes, then this recipe is just what you are looking for.
- I used regular white button mushrooms this time, but I made this dish with cremini, which is actually the same species as the white button ones. The main difference between the two is the color (in Germany cremini are actually called brown mushrooms) and I think (but that is just my personal opinion) that cremini have a slightly stronger flavor than the white ones.
- Portobello mushrooms are also plain cremini which were allowed to grow a bit longer. They are perfectly fine as well.
- I used unsalted butter, but if all you have is salted butter, that is fine as well, adjust the taste with salt accordingly.
- I do recommend using butter and not only olive oil, I always feel that mushrooms need a little butter. Personal taste I suppose, but I do feel strongly about mushrooms and butter, a combination made in heaven.
How to make?
- This recipe could not be any easier, the most annoying part of it being the cleaning of the mushrooms.
- Mushrooms can be full of dirt and they have to be thoroughly cleaned before cooking. However, I don’t like washing them (except in extreme cases) because I feel that they absorb a lot of water and are not that tasty anymore.
- So, the best way to clean them is by wiping them with kitchen paper towels.
- Slice into medium thick slices and set aside. If they are very small, halve them.
- After stir frying the garlic for only a few seconds, paying attention that it doesn’t get too much color, add the mushrooms to the frying pan and cook, stirring often, until the liquid they released is gone again and they have a nice rich golden brown color.
- Add the fresh parsley and salt and pepper to taste and serve immediately.
How to serve?
And one of my favorite ways of serving them is on toast with a poached egg on top! Absolutely amazing!
More mushroom recipes:
- 450 g/ 1 lb mushrooms (Note)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 garlic cloves
- 1-2 tablespoons chopped parsley
- fine sea salt and pepper
- Clean the mushrooms by wiping them with kitchen paper. Slice into medium-thick slices. If very small, halve them.
- Heat the butter and the olive oil in a large skillet or nonstick pan.
- Add the minced garlic, stir continuously for about 20 seconds, then add the mushrooms. Stir well. Cook on medium heat for 7-8 minutes until the mushrooms are golden.
- Add the chopped parsley and salt and pepper to taste.
- Serve immediately as suggested above.
White button mushrooms, cremini or Portobello are all OK.
Nutrition Information:Yield: 2 Serving Size: 1/2 recipe
Amount Per Serving: Calories: 180Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 15mgSodium: 200mgCarbohydrates: 13gFiber: 5gSugar: 5gProtein: 5g
Nutritional information is not always accurate.