Don’t be surprised if you see more leftover steak recipes in the future! I’m back at the folk’s house again. You’d think I’d be able to take advantage of their budget and post lots and lots of marvelous steak recipes but they like their steak with just a little bit of salt and grilled to perfection. Fantastic, but there’s very little recipe opportunity!
So I try to get creative in other ways. Like the Chimichurri I posted not too long ago or these Steakhouse Mushrooms. These are truly marvelous – simple but cooked just the way I like them, golden brown and lovely. They’re the perfect thing to nap over or nestle alongside steak.
The flavors might be familiar (caramelized onions, Worcestershire, garlic) but the method is a bit different and produces a marvelous mushroom. I think this goes against everything I’ve read or heard about cooking mushrooms. I use the same method for my Pan Roasted Mushrooms & Onions. So, maybe it will transform your mushrooms, too.
- 2 tablespoons butter
- 1/2 onion, cut in half crosswise
- 8 ounces sliced mushrooms
- 1/2 teaspoon or so crushed garlic (2 small cloves or 1 large)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons Worcestershire sauce (white or traditional)
Heat butter in a medium, heavy bottomed saucepan over medium high heat. Add onions and cook for several minutes, stirring occasionally, until the edges begin to turn slightly brown.
Add mushrooms, cover with a lid and cook for three to four minutes, stirring now and then, until the mushrooms are turning golden brown and have given up some of their juices.
Remove lid, add garlic and stir. Sprinkle with 1/2 teaspoon (or to taste) of salt and a few grinds of pepper and cook for a minute or two longer, until the juices have started to evaporate and concentrate. Add Worcestershire sauce, stir and remove from heat.
I’ll be sharing this at our very own Throwback Thursday Link party, hosted by Quinn, Alli, Carlee & Meaghan. Click the link to check out our blogs & rules or just click the blue froggy, below.