Last Updated on 23/03/2020 by Adina
The simplest mushroom side dish there is. A delicious recipe for sauteed mushrooms for steak using only 5 ingredients.
Best sauteed mushrooms for steak
This simple dish of sauteed mushrooms with garlic is one of the best side dishes for steaks (or pork chops) I can think of. Just a packet of mushrooms, some parsley and garlic and about 15 minutes time.
And when you think that a 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 with garlic. If you like mushrooms as much as I do, you should definitely try that mushroom sauce as well, it is superb!
But if you are looking for something really simple and ready within minutes, then these sauteed mushrooms for steak are what you are looking for.
Health benefits of mushrooms
Mushrooms have a lot of health benefits, they one of the most available superfoods.
To name just a few: mushrooms are rich in antioxidants, thus helping prevent cancer. According to an Australian study from 2016, they are especially beneficial against developing breast cancer. The study shows that women who consumed a small amount of fresh mushrooms every day were 64% less likely to develop breast cancer.
Mushrooms are also good for the bladder, reducing the risk of bladder cancer as well.
The consumption of mushrooms boosts the immune system, they enhance the body’s resistance against microbes. They can fight dangerous bacteria and viruses as well.
Mushrooms can also help lower cholesterol levels naturally, keeping the arteries from hardening.
According to draxe.com due to their high content in vitamin B, they are also thought to support energy and improve brain function.
Mushrooms are also some of the very few edible sources of vitamin D, which we can only get through sun exposure or supplements. The vitamin D content of mushrooms can be increased through exposure to ultraviolet light, either sunlight or a sunlamp. Vitamin D deficiency is a serious problem for many and is linked to lots of diseases from heart disease to depression.
Ingredients for the sauteed mushrooms with garlic
I used regular white button mushrooms to make the sauteed mushrooms for steak this time, but I have made this dish with cremini, which are actually the same species as the white button mushrooms. The main difference between the two is the color (in Germany cremini mushrooms are actually cold brown mushrooms) and I think (but that is just my personal opinion) that cremini have a slightly stronger flavor than the white mushrooms.
You can also make this sauteed mushrooms with garlic using Portobello mushrooms, which I just found out are again just plain cremini, which were allowed to grow a bit longer.
I have always wondered about that, as we don’t have any mushrooms called that way in Germany, but do get the larger brown mushrooms as well. Good to know that those are the so-called Portobello…
I used unsalted butter, because that is the standard butter around here, but if all you have is salted butter, that should be 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, it is almost mandatory with me when cooking anything with mushrooms. Personal taste I suppose, but I do feel strongly about mushrooms and butter, a combination made in heaven.
How to make the best sauteed mushrooms for steak
This recipe could not be any easier, the most annoying part of it being the cleaning of the mushrooms.
Mushrooms can be rather 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.
Slice the mushrooms into medium thick slices and set aside. 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 the sauteed mushrooms with garlic
As the title says, these sauteed mushrooms are a great accompaniment for steaks. But not only.
As both my children, especially my son, don’t like steak and they both hate mushrooms with a passion, I actually cook these sauteed mushrooms with garlic as a side dish for pork chops very often, both kids love pork chops and at least they can eat the meat with potatoes. If I was to make steaks, then they will only be left with the potatoes…
And one of my favorite ways of serving these mushrooms are on toast with a poached egg on top! Absolutely amazing! You should definitely try these sauteed mushrooms with garlic that way.
Clean the mushrooms by wiping them clean with kitchen paper. Slice into medium thick slices. Heat the butter and the olive in a large skillet or non stick 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. Note: White button mushrooms, cremini or Portobello are all OK. [nutrition-label id=10847]
Clean the mushrooms by wiping them clean with kitchen paper. Slice into medium thick slices.
Heat the butter and the olive in a large skillet or non stick 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.
Note: White button mushrooms, cremini or Portobello are all OK.