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.