Sautéed Mushrooms for Steak

A top down shot of sauteed mushrooms in a cast iron skillet with a wooden spoon.

5 from 9 votes

These Sautéed Mushrooms for Steak are buttery, garlicky and full of great flavor. Transform mushrooms into a mouthwatering side dish in about 10 minutes!

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: American

Servings:

Calories: 129kcal

Author: Valerie Brunmeier

Ingredients

2 tablespoons butter
1 tablespoon extra virgin olive oil
20 ounces cremini mushrooms stems intact and thickly sliced
1 heaping teaspoon freshly minced garlic
¼ cup dry sherry
2 teaspoons Worcestershire sauce
½ teaspoon salt or to taste
½ teaspoon freshly ground black pepper or to taste
¼ teaspoon dried thyme
2 tablespoons chopped Italian parsley

Instructions

Melt the butter with the olive oil in a 12-inch skillet over MEDIUM-HIGH heat. Add the mushrooms and garlic to the pan (skillet will be very full but mushrooms will cook down a bit), and cook, stirring occasionally, until the mushrooms are tender and have released their liquid and it is beginning to cook off, about 4 to 5 minutes.
Add the sherry, Worcestershire sauce, salt, pepper, thyme, and fresh parsley. Sauté for an additional minute or two and then remove the pan from the heat.
Serve with your favorite steak, pork, or chicken dish.

Notes

Quite a bit of liquid will release from the mushrooms and some of it will cook off. If preferred, you can drain off some of the remaining liquid before adding the sherry and Worcestershire sauce, but it is not necessary. The liquids will combine to create a super flavorful sauce.

Nutrition