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steakhouse style mushrooms

Steakhouse Style Mushrooms


This version of sautéed mushrooms will make them one of your favorite side item recipes.  Serve along with grilled steaks for a classic meal.  Or, just cook these (without the beef stock, if desired) for a meatless Monday!



24 oz Cremini or Baby Bella mushrooms, washed and stems trimmed off

12 TBS canola oil

3 cloves garlic, minced

3/4 cup red wine

1/3 cup beef stock

23 TBS Melissa’s Woo Woo sauce, or Worcestershire sauce

Salt and pepper, to taste

2 TBS fresh basil chopped (may substitute Italian parsley)

2 TBS butter


Wash mushrooms thoroughly, then cut off stems at the caps.  Depending on size of caps, cut in half, or quarter.

In a large skillet over medium high heat, add oil and mushroom caps.  Cook for 5-6 minutes, stirring often.

Add minced garlic and continue to cook until garlic is golden and fragrant and moisture from mushrooms is evaporated, about 4 more minutes.

Add wine, Worcestershire, and beef stock.  Bring to a boil then reduce heat to a simmer and allow liquids to reduce by 2/3’s.

Add salt and pepper and butter, and stir until butter is melted and thickens the sauce slightly.  Remove from heat, add basil, stir and serve.