Watch out Smith and Wollensky, Cattlemen’s and Del Frisco’s, home made steakhouse mushrooms are here!
No steak dinner experience is complete without a heaping side of buttery, savory mushrooms, and these steakhouse mushrooms are the ultimate complement to a thick, juicy porterhouse steak. Their rich flavor, enhanced by a velvety red wine reduction, elevates every bite of your steak to gourmet levels.
The best part? These are so simple to make that even my six-year-old sous chef has mastered them! While I focus on smoking and grilling the steak, he takes charge of simmering the mushrooms until tender to perfection in a fragrant bath of red wine. It’s become a family tradition—and his proud grin when he presents his handiwork makes them taste even better.
Whether you’re hosting a dinner party or indulging in a private weeknight treat, these are the perfect way to bring a touch of steakhouse menu sophistication to your table. Do it without breaking a sweat and get ready for a dish that’s rich, hearty, and irresistibly delicious!
Lightly saute the mushrooms in butter, then add the beef broth, wine and seasonings, then simmer until the liquid it reduces and exposes the mushrooms.
Ready to eat with that prime black angus beef! Print
Steakhouse Mushrooms
White cremini mushrooms, sauteed in a red wine reduction
- Prep Time: 20
- Cook Time: 240
- Total Time: 4 hours 20 minutes
- Yield: 6-8 servings 1x
Ingredients
- 2 lbs of small white cremini mushrooms – thoroughly cleaned
- 1 stick unsalted butter
- 2 cups dry red wine
- 1 cup beef stock
- 1 TBL worcestershire sauce
- 1 dash Jugo seasoning sauce
- 4 cloves fresh garlic – grated
- sea salt to taste
Instructions
- Saute the mushrooms with the butter in a covered pot over medium low heat with a pinch of salt until they soften, about 4-5 minutes
- Pour the wine and beef stock over them and bring to a boil, then add all the remaining ingredients
- Stir to combine, reduce heat to low and simmer, covered for 3 hours, stirring occasionally
- Uncover, stir and continue to simmer until the liquid is reduced to the point the mushrooms are becoming exposed – about 1 hour more. Stir occasionally so any exposed mushrooms don’t dry out
- Taste, adjust salt if necessary and keep warm until ready to serve