Steakhouse Mushrooms

Last week we had my in-laws over for a nice Fourth of July feast. It’s been awhile since they have been over for a nice meal, and it was our treat to enjoy a long, lazy, afternoon together. It was also that time of year that every grill on the street was probably getting preheated, ready for an arsenal of vegetables and meat. For me, it was my treat to go straight up classic grilled steaks. I splurged, I’ll admit that, and got some quality cuts of beef from Ray’s Butcher Shoppe in a nearby neighborhood. I’ll admit, I was pretty darn excited to offer up some quality meat to the entire family. I went with filets for my wife and mother-n-law, a great boneless strip for the kids, and some awesome porterhouse steaks for myself and my father-in-law.

As I was going to offer up a classic summertime grilled steak affaire, including grilled corn on the cob and a baked potato, I decided twist it up a bit, and offer up the rosemary and garlic smashed potatoes, classic grilled corn, a Vietnamese summer roll for an appetizer, and the famous steakhouse mushrooms to be spooned over the grilled beef.

I don’t know about you, but the times we dine at a classic supper club, there are these amazing roasted mushrooms in a great butter sauce that are to die for. So with that said, I wanted to create my own version, and own that I think we all fell in love with. These steakhouse mushrooms go perfect with steak, but hold their own as any side dish to serve. As a matter of fact, I could eat them alone, they are just that good.

Let’s get started.

Ingredients:

• 16 oz button mushrooms, medium size, cleaned
• 2 tbsp canola oil
• 3 cloves of garlic, chopped in half, smashed
• 2 tbsp shallot, minced
• 2 tbsp capers
• 1 tbsp soy sauce
• 1 splash of Worchestershire sauce
• 4 tbsp unsalted butter, cubed
• 1 tsp cracked black pepper
• pinch of salt

Add the mushrooms to a large mixing bowl. Add in the oil, garlic, shallots, capers, soy sauce, worchestershire sauce, salt, and pepper. Give a good mix. Toss in the cubed butter. Set aside.

Preheat your oven to 425 degrees. Add the mixture to a medium sized casserole dish, and cover with aluminum foil. Place in the preheated oven and cook for about 40 minutes. About 20 minutes in, remove, and give a good stir. Cover, and finish cooking.

When these are done cooking, you will notice they shrink is size a bit, and are residing in a pool of deliciousness. Serve over grilled steaks, or heck, place them in a bowl, get a toothpick or two, and dig in. These are also awesome if you have any leftovers to be used in an omelet, or served with a bit of rustic bread.

Steakhouse Mushrooms

Dax Phillips

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Sides

Servings 6

Ingredients

  

• 16 oz button mushrooms medium size, cleaned
• 2 tbsp canola oil
• 3 cloves of garlic chopped in half, smashed
• 2 tbsp shallot minced
• 2 tbsp capers
• 1 tbsp soy sauce
• 1 splash of Worchestershire sauce
• 4 tbsp unsalted butter cubed
• 1 tsp cracked black pepper
• pinch of salt

Instructions

 

• Add the mushrooms to a large mixing bowl. Add in the oil, garlic, shallots, capers, soy sauce, worchestershire sauce, salt, and pepper. Give a good mix. Toss in the cubed butter. Set aside.
• Preheat your oven to 425 degrees. Add the mixture to a medium sized casserole dish, and cover with aluminum foil. Place in the preheated oven and cook for about 40 minutes. About 20 minutes in, remove, and give a good stir. Cover, and finish cooking.
• When these are done cooking, you will notice they shrink is size a bit, and are residing in a pool of deliciousness. Serve over grilled steaks, or heck, place them in a bowl, get a toothpick or two, and dig in. These are also awesome if you have any leftovers to be used in an omelet, or served with a bit of rustic bread.