Learn how to cook the best mushrooms for steak, a super simple and quick side dish. A delicious 15-minute recipe for sauteed mushrooms with garlic.
Jump to recipe
This a super simple, quick, and healthy recipe - these are the best-sauteed 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).
๐Ingredients
Mushrooms:
- 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, and I think (but that is just my personal opinion) that cremini has 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.
Butter:
- 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 sauteed mushrooms in butter, a combination made in heaven.
๐ฉ๐ปโ๐ณHow to sautee mushrooms for steak?
Slice mushrooms into medium-thick slices. If they are very small, halve them.
Stir-fry the garlic for a few seconds; it shouldn't get too much color.
Add the mushrooms to the frying pan and cook, stirring often.
Cook until the liquid they released is gone and they are golden brown.
โExpert Tips
This recipe for sauteed mushrooms 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.
๐ฝ๏ธHow to serve?
๐Recipe
Best Sauteed Mushrooms for Steak
Equipment
- Cast-iron skillet or large frying pan
Ingredients
- 1 lb mushrooms 450 g, Notes 1, 2
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 garlic cloves
- 1-2 tablespoons chopped parsley
- fine sea salt and pepper
Instructions
- Prepare mushrooms: Clean the mushrooms by wiping them with kitchen paper. Slice into medium-thick slices. If very small, halve them.1 lb mushrooms/ 450 g
- Heat the butter and the olive oil in a large skillet or nonstick pan.1 tablespoon butter + 1 tablespoon olive oil
- Saute mushrooms: 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.2 garlic cloves
- Add the chopped parsley and salt and pepper to taste. Serve immediately.1-2 tablespoons chopped parsley + fine sea salt and pepper
Notes
- Mushrooms: White button mushrooms, cremini, or Portobello are all OK.
- Cleaning mushrooms: The best way to clean them is by wiping them with kitchen paper towels. Wash them only if absolutely necessary, they tend to absorb water and that would diminish their flavor.
mjskitchen says
One just wouldn't think that a mushroom would be packed with so much nutrition. I love mushrooms and garlic and herbs are the perfect way to cook them. Yours look sauteed just perfectly and yes, I would love to have this along side a juicy grilled steak.
Kathy @ Beyond the Chicken Coop says
These mushrooms look delicious! Such a lovely side dish that can be served with just about any kind of meat. Thanks for all the great tips!