Steak House Sauteed Mushrooms

written by Julie Cohn

My mother has been making mushrooms like this for as long as I can remember, and always made our dinner seem like a gourmet meal.  These Steak House Sauteed Mushrooms will take your ordinary steak dinner and make it gourmet!


Steak House Sauteed Mushrooms

  • 1 Package Mushrooms
  • 1 Tbsp. Butter
  • 2-3 Cloves of Garlic
  • 2 Tbsp. Sherry
  • Pinch Marjoram
  • 2 Tbsp. Milk
  • 2 Tsp. Superfine Flour (Wondra)

Wash and drain the mushrooms.  I purchase whole mushrooms and slice them myself, but you can also purchase pre-sliced mushrooms.

Place the butter in a large saucepan and melt over medium low heat.  Peel and slice the garlic cloves, then add to the butter and saute for 2-3 minutes.

Add the mushrooms, turn the heat up to medium, and cover with a lid.  The mushrooms will start to soften, and the moisture inside the mushrooms will create its own juice.

Do not let the mushrooms dry out, so add a touch of water if necessary.  After they have softened a little, add the sherry and marjoram, and stir.

Continue to saute for another minute.  Mix the milk and flour together in a small dish, then stir into the mushrooms.  I know milk might seem like an odd thing to add to mushrooms, but it smooths out the flavor of the garlic and sherry, and adds a creaminess to the mushrooms.

The mushrooms will thicken quickly, so watch them carefully, stirring every for seconds.

Simmer 1-2 minutes, then remove from the heat and serve immediately.


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