• Skip to main content
  • Skip to primary sidebar
My Therapist Cooks
menu icon
go to homepage
  • Easy Springy Recipes
  • Recipe Index
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Easy Springy Recipes
  • Recipe Index
  • About
  • Contact
  • Subscribe
×
Home » Food

Steakhouse Mushrooms

Published: Aug 22, 2012 Last Updated: Aug 2012 by Lindsay This post may contain affiliate links to products I use and enjoy. 3 Comments

Are you one of those people who always orders a side of braised mushrooms at every steakhouse you go to ever?

I love those mushrooms.  They're good almost everywhere, huh?

That's because they're insanely easy to make and you should never EVER pay $9 for a side of them at a restaurant.

Unless you want to.

But, here's an easy way to make them at home!

This is a super fun no-measurement recipe that takes minutes to prepare.

You could also skewer these babies and grill them if you're feeling frisky.  Get creative!

Here's what you need:

  • Mushrooms - white or baby bella
  • Worcestershire sauce
  • Balsamic vinegar
  • Crushed red pepper
  • Beef Broth
  • Garlic powder

Ok, the thing with the garlic powder is that I think real garlic burns too easily and we're going to cook these for a decent amount of time.  You can use crushed, sliced, or minced garlic though, if you'd like!

So, it's easy.  You rinse the mushrooms or wipe them off or whatever makes them not covered in grit.

Then, set them in a bowl.  Tough, huh?

Now, sprinkle the mushrooms with garlic powder and as much crushed red pepper as you'd like.

Then drip drip drip lots of Worcestershire sauce over the mushrooms - enough so that each mushroom has a few drops.

Then, drizzle a little balsamic over the mushrooms, and pour over some beef broth....enough to come at least ⅔ up the mushrooms.

Now, stir everything together!

Try not to drink the broth.

Now, I like to marinate these for an hour or so, but you definitely don't have to if you don't have time.  When you're ready to cook these, heat a pan to medium-high heat with a little olive oil.

When the pan is hot, add the mushrooms without the broth.  Let them sear and get dark on the outside for about 5 minutes.

When there is some nice color on the outside of the mushrooms, reduce the heat to medium and add in the broth - you can't waste it! Let the broth reduce until it's nice and syrupy and the mushrooms are cooked through - 5-10 more minutes.

Aaaaaand....done.  Taste a 'shroom, and add some salt if you'd like.

Enjoy these!  They're perfect with steak and roasted broccoli.  YUM.

More Food

  • Skillet with spring veggie risotto surrounded by floral napkin and purple flowers.
    Spring Vegetable Risotto with Leeks
  • Smoked salmon charcuterie board with scallion cream cheese and pickled red onions.
    Smoked Salmon Charcuterie Board
  • A collage of recipe images for Master's viewing.
    Easy Master's Party Food Menu
  • Small white bowl of cream cheese and scallions.
    Scallion Cream Cheese

Reader Interactions

Comments

  1. thebrianhealy

    August 22, 2012 at 11:15 am

    great instructions! Unfortunately they are too good to turn down in a restaurant despite how pricey they are!! 😀

    Reply
    • funnyloveblog

      August 22, 2012 at 11:17 am

      I definitely agree - they're so good! But, making them at home once in awhile saves me some anxiety about paying that much for something that costs $1 to make myself. 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

More about me →

Easy Weeknight Dinners

  • Weeknight Korean Chicken Rice Bowls

  • White ceramic skillet with lemon garlic butter pasta topped with fresh parsley.
    Lemon Garlic Butter Pasta

  • tofu rice bowls
    Pan Fried Tofu with Thai Peanut Sauce

  • Slow Cooker BBQ Chicken

Most Popular Recipes

  • Black skillet with sliced steak and shallot sauce.
    Cast Iron New York Strip

  • indian butter chicken served with rice in a white bowl.
    Easy Slow Cooker Butter Chicken

  • homemade hibachi shrimp bowl in white serving bowl with asparagus and white rice.
    3-ingredient Hibachi Shrimp

  • white plate of asparagus casserole with a silver fork.
    BEST Easy Asparagus Casserole

  • Braised Chicken Thighs with Leeks and Lemon
    One-Skillet Chicken and Leeks

  • Brown Butter Blondies

Footer

↑ back to top

About

  • About
  • Privacy Policy

Emails

  • Sign Up! to get new recipes in your inbox

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

 

Loading Comments...