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Sautéed mushrooms as a steak topping Recipe

American · Condiment · 15 min total

Rich, garlicky sautéed mushrooms with thyme and butter make a perfect savory topping for steaks, adding depth and umami.

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• Salt and freshly ground black pepper to taste
• 1 tablespoon dry sherry or white wine (optional)
• 1 tablespoon chopped fresh parsley for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add butter and let melt.
2. Add sliced mushrooms in a single layer; cook without stirring for 3-4 minutes until browned on one side.
3. Stir and continue cooking for another 3-4 minutes until golden brown.
4. Add garlic and thyme; cook for 1 minute until fragrant.
5. Season with salt and pepper. If using, add sherry or wine and cook for 30 seconds, scraping up any browned bits.
6. Remove from heat, garnish with parsley, and serve over cooked steak.

Tips

• Use a mix of mushroom varieties like shiitake or oyster for more flavor.
• Don't overcrowd the pan; cook in batches if needed to ensure browning.
• Leftover mushrooms can be stored in the refrigerator for up to 3 days and reheated gently.

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