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This quick and delicious dish will have you cancelling your dinner reservations and firing up the grill at home. Here’s how to make amazing restaurant-style sauteed mushrooms at home!
We’ll get to these delicious, restaurant-style mushrooms in a minute but first I have a funny story for you. The other day, I was watching this special on PBS featuring Dr. Fuhrman, who’s whole thing is this “nutritarian” style of eating. One of my many mini side-interests is healthy eating and nutrition, so I love these kinds of TV specials and I find them really interesting and motivating. Chris does not. He happened to be watching with me that day though while we were playing with Jack in the living room and thought it was pretty funny when Dr. Fuhrman explained the acronym G-BOMBS and how it represents all these different foods that we should all be eating every day, according to his theories. The “M” in G-BOMBS stands for mushrooms, so I decided to pick some up next time I was at the store and make something delicious to yet again try to fool Chris into eating somewhat healthy. After watching the special, I would think he’d be totally motivated regardless and would eat whatever I put in front of him, but why not make it tasty too, right? Well, incidentally, the only difference in Chris’ behaviour is that he now yells out “G-BOMBS!!” every time he takes a handful of sunflower seeds out of the cupboard. But whatever, it’s a start. So now we have the “S” and the “M” from G-BOMBS down at least. 🙂
How to Make Restaurant-Style Sauteed Mushrooms
Here’s how to make the mushrooms taste like they’re from a steakhouse restaurant. You’ll be adding them to your shopping list every week once you taste these!
Start out with any kind of mushroom you like. I used basic white mushrooms. Success in mushroom making is all in the technique, so expensive ingredients aren’t required, just make sure your mushrooms are nice and fresh.
Once you’ve chosen your mushrooms, you’ll need to clean them. You want to keep the moisture content down to get a really good brown color on them and avoid steaming them instead, so instead of soaking your mushrooms, just wipe them down with a damp cloth.
Once your mushrooms are clean, trim the tough part from the end of each steam and then slice them thinly like this:
Time to Add the Sizzle
Next, preheat a large skillet over medium-high heat and add in about 2 tablespoons of butter. Once the butter is melted and the pan is hot, add your mushrooms. They should sizzle like crazy! Don’t add anything else at this point. Just mushrooms and butter. Adding salt at this point can turn them rubbery, so you want to get a really deep brown color on them first before you add anything else. After a minute or so they should look like this:
Keep the heat turned up high and the sizzle going! The mushrooms will let out a bit of liquid as they cook and you want that liquid to cook off almost immediately so they don’t steam and become all bland and boring. Keep going until they get to this point of brown-ness:
Spice Things Up
Now you can add in some seasonings! For a classic steakhouse flavor, I like to add a pinch of salt and pepper, just a splash of balsamic vinegar, a pinch of rosemary and then a handful of fresh green onions. Continue cooking and stirring until the vinegar has reduced and the green onions have just softened slightly. That should only take about 45 seconds.
OK! Now you’re done, time to enjoy your restaurant-style mushrooms at home!
Serve them as a side dish or on top of steak and be prepared to cancel your restaurant reservation for date night this week!
If you’ve never made these before, you’ll be so amazed at how this simple technique can end up with such tasty results if you do it properly!
You’ll want to check out these easy ideas too!
- How to Harvest Basil for Strong, Healthy, Productive Plants
- How to Make Those Fancy Restaurant-Style Parmesan Curls
- How to Freeze an Avocado
- 3 Ingredient Crab Dip
- How to Make Mashed Potatoes in Your Crock Pot
- Homemade Taco Seasoning Mix Recipe
- Easy Baked Tacos
- Crock Pot California Chicken
- The Creek Line House’s Food Archives
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Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.