Steak House Mushrooms - so beautifully cooked & caramelized - this method is magic!

Steakhouse Mushrooms

Steakhouse Mushrooms are such an easy skillet side for steak or maybe for roasted chicken. You can make them right on the grill if you’d like, or maybe you’re more the type to cook them indoors. Either way, you’re going to love this simple but scrumptious recipe for Steakhouse Mushrooms.

Steak House Mushrooms - so beautifully cooked & caramelized - this method is magic!

Steakhouse Mushrooms

Don’t be surprised, by the way, if you see more leftover steak recipes in the future! I’m back at the folk’s house again, and they are fiends for their steak. 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. OG style, I call it, which made them laugh after I explained it! A good steak is fantastic that way but there’s very little recipe opportunity!

About Steakhouse Mushrooms:

All this means when we make the steak, I try to get creative in other ways. Like the Chimichurri I posted not too long ago or these Steakhouse Mushrooms for another.

These Steakhouse Mushrooms are truly marvelous and my OG octogenarians heartily approve of them. The mushrooms are simple but cooked just the way I like them, golden brown and lovely. They’re just the thing to nap over or nestle alongside steak without changing the perfectly grilled integrity of the steak itself.

Method for Steakhouse Mushrooms:

The flavors in Steakhouse Mushrooms might be familiar (caramelized onions, Worcestershire, garlic) but the method is a bit different and produces a marvelous mushroom. I think this method goes against everything I’ve read or heard about cooking mushrooms. (I use the same method for my Pan Roasted Mushrooms & Onions, too.)

The method absolutely transforms mushrooms into golden goodness. First of all, I don’t even worry about whether the pan is a little crowded or not, and I cook the mushrooms with the lid on at first, sweating them out. Only after I’ve turned them once or twice and they just start to give off their juices, do I remove the lid and let them caramelize.

I’m no food scientist, but I wonder sometimes if this two-part cooking process doesn’t produce an effect on the mushrooms kind of like twice cooking improves french fries. At any rate, whatever is behind it, this method works wonders. Have you ever seen such lovely golden brown mushrooms? And the taste, with all the caramelized mushroom juices that form is incredible!

Saving Money on Steakhouse Mushrooms:

If you are going to make Steakhouse mushrooms, you are going to need mushrooms. They are an item I like to pick up on sale, especially around holidays when they often buy one, get one free in my area.

Have you’ve ever opened a package of mushrooms that look fine on the top, but as you dig in, you find the mushrooms on the bottom not looking too good? When I get my mushrooms home, I poke several holes in the bottom of the package and turn the whole package over so that they’re stored upside down in the fridge.

That helps get some of the condensation off the bottom of the package and gives an extra day or two of storage, just in case I don’t want to or can’t get to them use them right away. You can’t leave them too long, though, or you’ll find you have the same issue on the top of the package.

Steak House Mushrooms - so beautifully cooked & caramelized - this method is magic!

Steak House Mushrooms – so beautifully cooked & caramelized – this method is magic!


Steakhouse Mushrooms

  • Author: mollie kirby
  • Yield: 4 servings 1x


  • 2 tablespoons butter
  • 1/2 onion, thinly sliced crosswise (into half moon shapes)
  • 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 two to four minutes, turning mushrooms over once or twice, until the mushrooms are turning golden brown and have given up a little 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.


If for some reason, your mushrooms are very juicy, they can be removed from the pan, leaving the juices behind. Crank the heat and reduce the juices for a minute until there are just a couple tablespoons left, turn the heat down, add the mushrooms back in and proceed with the recipe.

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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.

 I’ll also be sharing at Fiesta Friday, hosted this week by Antonia @ Zoale and Sandhya @ Indfused. That will be some great party, I promise!!

A few Final Thoughts on Steakhouse Mushrooms:

So how about you? Do you have favorite tips or tricks regarding mushrooms? I personally don’t wash my mushrooms unless they’re going in raw, like a salad, just brush off ones that look dirty. I know already that mushrooms are grown in a sterilized medium.

Alton Brown recently debunked that old school “don’t wash the mushrooms” idea. He says washing mushrooms only causes them to absorb a smidge of water. Honestly, I’ve been brushing my mushrooms off for so many years, I think I just forget that it’s “ok” to wash mushrooms, now!

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Steakhouse Mushrooms are an easy side for steak or maybe for roasted chicken. You're going to love this simple, scrumptious recipe with a few twists for the best Steakhouse Mushrooms. #Steakhouse Mushrooms

35 thoughts on “Steakhouse Mushrooms

  1. Traci Hunter

    Thank you for sharing this recipe!! Make it now so often I know it by heart. I do put extra garlic since we love garlic then add an extra 1/2 tsp Worcestershire Sauce to balance it out. YUM!

    • FrugalHausfrau

      Hi tracI, Thanks for the shout out. 😀 I’m so glad you like them. I think i’ve been sneaking a little extra garlic, lately when I make these, too.

      Hope You had a happy holiday! Mollie

  2. Rosanna Hodgkiss

    Your recipe calls for a medium saucepan, but in the pictures it looks like you used a skillet. Clarification please.

    • FrugalHausfrau

      Nice catch. You can use either. Honestly, I redid the photos for the recipe at one time and in the meantime, the lid for my saucepan had vanished! Don’t ask me how that happened…kids. But I almost always use a skillet now, so I think I’ll update the instructions! Thanks for commenting.

  3. Leon Jester

    When you have discoloured mushrooms in the package, and if you stem them before cooking DON’T THROW THEM OUT! Save them in a gallon-size bag in the freezer and use them the next time you make stock. I do this with all my vegetable ends, chicken bones, et c.If they get freezer burn, it doesn’t matter.

    • FrugalHausfrau

      That’s a great idea!! Especially with fall approaching and more soup on the horizon!! I tend to put them in my green smoothies…they have such wonderful anti-inflammatory properties.

  4. sharon

    Found this recipe a couple weeks back and they are hit in our household! Made them as a side dish the first time, and tonight made them to add to leftover steak sandwiches – what a treat! Amazing way to turn humble ingredients to something rich and delicious. Thank you for sharing, we will continue to enjoy these.

    • FrugalHausfrau

      Hi Sharon! Did someone say steak, lol!! I’m glad you’re enjoying them and thanks so much for stopping back with your lovely comment!


  5. Lorraine Pollachek

    There’s one final step I never omit. When the mushrooms are fully browned, I raise the heat a little and add either marsala, brandy or, my personal favorite even though it may sound unusual, CREAM sherry, not dry. I usually use 1/4- 1/2 cup to a pound of mushrooms and be sure to cook out all the liquid. Any of the three gives your mushrooms a delightfully sweet aspect, not sweetness like sugar.

    • FrugalHausfrau

      I have used marsala and/or brandy, but never cream sherry! I know I have an ancient bottle, but I’m guessing it’s probably still fine. I’m so happy with your suggestions because there’s probably enough in that bottle to keep me in Cream Sherry Mushrooms for the rest of my life, lol!! Thanks Lorraine! They’re all great suggestions!


  6. Kathy

    Not totally clear what size the onion pieces should be.
    Sounds like 1/2 onion, cut crosswise, which would be two large pieces.

  7. These were absolutely delicious! Better than any other sauteed mushrooms I’ve ever made. I also added a few green peppers to mine. The onions make it a little higher in carbs, but so worth it!

    • FrugalHausfrau

      Hi Debbie, thanks! I love the green pepper idea! I don’t worry too much about veggie carbs, it’s the pasta, bread, rice and *gulp* potatoes I have to worry about…and then there’s desserts, lol!! Thanks for stopping by and taking the time to comment and am I’m glad you liked the mushrooms! The green peppers? Always a great ideea!!

  8. Sandhya

    I am drooling here looking at the mushrooms! Wow that color looks so good and am sure they taste awesome!
    Thanks so much for sharing them with us a!t Fiesta Friday

  9. Pingback: Steakhouse Mushrooms | My Meals are on Wheels

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