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Mushroom sidedish with steak? Help?

I am having a rib steak for dinner tonight. I happen to have a package of small mushrooms in the fridge that I must use soon or I'll have to toss them, and I don't like to toss anything.
Does anyone have a simple recipe for mushrooms as a side with a steak--I say simple bc I come home late and I'm hungry, so ideally, the shrooms should take less than ten minutes to cook/sautee...
I see there are recent posts about shrooms, but they involve larger shrooms, and might not be appropriate for little guys.

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  1. Saute in butter; add a dash of sherry or brandy; sprinkle with parsley to serve.

    1 Reply
    1. re: mnosyne

      To this I'll add

      Saute garlic first, then mushrooms, deglaze with brandy, S&P, parsley, and crumbled blue cheese. Spoon generously over perfectly cooked steak.

    2. If you want really simple- sautee in butter, add some sea salt and pepper, and a nice squirt of lemon juice after the mushrooms are done. Doesn't sound like m uch, but really tasty.

      5 Replies
      1. re: macca

        If you're after a stronger flavour, I do the above, but with balsamic vinegar.

        1. re: tochipotle

          Thanks for the tip. I will have to try this next time I have mushrooms. Like the OP, I lve sauteed mushrooms with my steak- and on my burgers.

          1. re: tochipotle

            Balsalmic instead of lemon, or in addition to lemon?
            and thanks, to everyone.

            1. re: abu applesauce

              Once the mushrooms are almost done, I'll add the balsamic to finish it off and then a squeeze of lemon before eating. That's only me though because I love it sour - SO opts for no lemon. You might want to taste your mushrooms with the balsamic before adding lemon - for most, it's probably enough...and don't forget the thyme as mentioned below!

          2. re: macca

            My husband and I recently had dinner at Michael Symon's Lola restaurant. We ordered a mushroom side dish that ended up being one of the most wonderful things I've ever eaten. Turns out it was a combination of oyster, lobster and chanterelle mushrooms, and all they did was sautee in butter with sea salt and pepper. As you say, it doesn't like much, but it was so fabulous!!

          3. A dash of worcestershire sauce (white or regular) near the end of cooking, or sauteeing a little minced onion or shallot (or even garlic) along w/ the mushrooms can be good. I wouldn't do this to maitake or matsutake (these get a simpler treatment like macca recommends), but regular white mushrooms sometimes need the help.

            1. Do as above but add fresh thyme and lots of salt and pepper. I find thyme and mushrooms are a beautiful combination and they really enhance each others flavour.

              3 Replies
                1. re: daily_unadventures

                  Yes, yes on the thyme. I agree, thyme and mushroom are one of life's greatest food flavor combinations.

                  1. re: laylag

                    Yes, Marjoram and any earthy herb works great with mushrooms.


                  1. re: Katie Nell


                    Is it true that if you leave them alone they won't start to sweat?

                    1. re: jfood

                      Definitely not as bad, I don't think, but man is it hard to leave them alone! ;-) (Walk away Katie, just walk away!)

                    2. re: Katie Nell

                      This link doesnt work! What is the name of this recipe? Thank you...

                    3. I like them roasted in the oven. So easy. Toss with a little olive oil, salt, pepper, rosemary or thyme and garlic. Takes 12-15 minutes at about 450.

                      1. I ended up sauteeing (one e or two??) in butter, with S&P, garlic powder (didn't have fresh garlic), thyme, and poured some balsamic before taking off pan. Really good and really easy--perfect quick side dish to the delicious steak I had. If only I had wine--but the weekend is coming...
                        Thanks everyone

                        5 Replies
                        1. re: abu applesauce

                          What? A Chowhound with no fresh garlic on hand! No milk or bread I could understand, but no garlic, what a travesty of the Chowhound creed. LOL

                          1. re: TomDel

                            Hi TomDel,

                            Since you seem to be a garlic fancier, would you please tell me how to keep fresh garlic from spoiling. I had no idea that buying a tub of peeled fresh garlic would get moldy within a week or two. I didn't really want to go with the EVOO method, but is that the only thing that will save the cloves?

                            1. re: othervoice

                              I was just having some fun with Abu. I’m certainly not a garlic expert. I just buy heads of garlic and keep them in a cool dry space. I don’t refrigerate them or peel them ahead of time. I tried the peel ahead approach once and they didn’t get moldy in the frig, but they did dry out and loose their flavor. My experience with jarred or prepared garlic is that it is not very strong and is somewhat tasteless. Like I said above, I keep them with other root vegetables (onions, potatoes, etc.) in a cool dry place. Make sure you take them out of the plastic bag before storing them as that closed environment tends to foster or encourage mold growth and spoilage. I’ve kept garlic for weeks this way without a problem. I’d be leery of using the EVOO method as I understand that it can sometimes encourage the growth of botulism.

                              1. re: TomDel

                                Thanks Tom,

                                Whoa.....I never heard the one about the botulism.....they sell jars of that stuff everywhere.

                                I think I'll go back to the whole heads and store them with the O&P's like you said.
                                Thanks for the input!!

                              2. re: othervoice

                                I know this is like 2 years old but what my mother and I do is buy garlic in bulk then peel then and put them in a food processor then freeze the chopped garlic in plastic bags, then once they are frozen we cut the chopped garlic into small blocks then stick the blocks in a plastic bag and back into the freezer they go until we need to use them. It works very very well and we never have to worry about fresh garlic spoiling.

                          2. Slice mushrooms; saute in butter with chopped onion, minced garlic, fresh thyme. Add a splash of heavy cream and a dab of Dijon mustard; stir, heat to bubbling and serve. chopped parsley for optional garnish.

                            1. My key to heavenly mushrooms... Shallots... Mushrooms and Shallots are SOOO much better than Mushrooms and Garlic. We are mushroom fiends at the house and always keep a Shallot around for that very reason.... :)


                              1. Put the mushrooms whole into a sauce pan, pour over a cup of heavy cream, sprinkle with tarragon, and simmer untiil thickened. Add salt to taste. Pour over steak. Top with cracked pepper. Heaven.

                                1. An old post but -
                                  If you can get your hands on coral mushrooms (Grows in many forested/Mountainous areas) they are a fantastic addition to just about any meat dish.


                                  1. My idea of heaven is filet of beef "Country Club Style." Toast a slice of baguette (about 4 in. diameter and 1/2 inch thick) and put on a plate. Make Jacques Pepin's wild mushroom combo:
                                    2 Tablesp unsalted butter
                                    1 Tablesp virgin olive oil
                                    1 lb. mixed domestic and wild mushrooms, cleaned and cut into pieces, if
                                    necessary (I've used white mushrooms, sliced, from the grocery and they were fine.)
                                    4 shallots, finely sliced (1/2 cup)
                                    1/2 cup chopped herbs --like chives, parsley tarragon, etc. Thyme is the best.
                                    1/2 teasp salt
                                    fresh pepper

                                    Heat butter and 1 T olive oil until very hot and hazelnut in color. Add the mushrooms and saute over high heat for 10 seconds. Cover and continue to cook for 3 minutes. Uncover and cook over high heat for 2-3 minutes until dry. Add the shallots, herbs, salt and pepper and cook for 1 minute longer.

                                    Top with a little EVOO if you like, but certainly top with the steak pan juices!

                                    1. heat broiler. brush. mushrooms with olive oil place on a grill on a cookie sheet about 6 inches from heat for 5 minutes.

                                      start your steak.

                                      Remove mushrooms from oven, turn off oven and leave door open. cover mushrooms with foil and place on lowest rack of oven - leave door open.

                                      finish cooking steak.