Sauteed Steakhouse-Style Mushrooms

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
Learn about The Spruce Eats' Editorial Process
Updated on 08/9/23
Tested by
Diana Andrews
Headshot of Diana Andrews
Tested by Diana Andrews
Diana earned her B.A. in Fine Art at Queens College and her culinary certification from the Institute of Culinary Education. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network.
Learn about The Spruce Eats' Editorial Process
Prep: 15 mins
Cook: 16 mins
Total: 31 mins
Servings: 6 to 8 servings
Yield: 6 to 8 servings

If you love those sauteed mushrooms in red wine served at steakhouses, you have come to the right place. It's a simple side dish and quick to make.​

Sauteed mushrooms are a tasty complement to broiled or grilled steaks. The mushrooms enhance the flavor of the beef. They also make a great vegetable side dish for just about any meal, and they reheat well.

Tips for Making Sauteed Steakhouse-Style Mushrooms

  • Using other kinds of mushrooms—If you use giant cremini mushrooms, cut them into quarters or even sixths, depending on the size. If you use button mushrooms, smaller ones can be left whole, while larger ones can be cut in half. Portobello mushrooms also work well and have a deeper, richer flavor that is perfect with beef. Use the type you prefer. 
  • Vary the amount of garlic—Six cloves of garlic might seem like a lot, and you can certainly reduce the amount to suit your taste. Keep in mind that sliced garlic, like whole garlic cloves, cooks up with a much milder flavor than pressed or minced garlic.
  • What kind of wine to use—As for the red wine, any dark red wine will do, even if it is a dry wine. If you are not a wine drinker, buy the small 8-ounce 4-packs to keep for cooking.
A bowl of sautéed Steakhouse-style mushrooms in a serving bowl, topped with chopped parsley

The Spruce Eats / Diana Chistruga

"These sautéed mushrooms were easy to make and tasted rich and delicious! I served them as a side with a burger, and everyone loved them. I cut the larger mushrooms in half so they cooked within the same timeframe as the smaller mushrooms." —Diana Andrews

Sautéed Steakhouse-Style Mushrooms/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 2 tablespoons unsalted butter

  • 1 1/2 pounds cremini mushrooms, including stems, brushed clean and ends trimmed

  • 6 cloves garlic, sliced thinly

  • Fine salt, to taste

  • 1/4 cup red wine

  • 1/4 cup strong beef stock

  • Freshly ground black pepper, to taste

  • Finely chopped fresh parsley, for garnish, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make sautéed steakhouse-style mushrooms

    The Spruce Eats / Diana Chistruga

  2. Place a large, deep, heavy-duty skillet over medium heat. When skillet is hot, melt butter, and swirl to coat bottom of pan.

    A large skillet with melted, bubbling butter

    The Spruce Eats / Diana Chistruga

  3. Add mushrooms and garlic and toss to coat mushrooms in butter.

    A pan of cremini mushrooms and sliced garlic, cooking in melted butter

    The Spruce Eats / Diana Chistruga

  4. Sprinkle with salt and cook, stirring occasionally, until mushrooms release their liquid, about 5 minutes. Continue to sauté until the liquid has almost evaporated.

    A skillet of salted and cooked mushrooms and sliced garlic

    The Spruce Eats / Diana Chistruga

  5. Increase the heat to high. Add red wine and beef stock and bring to a boil. Reduce heat to a simmer and continue to cook, stirring occasionally, until the liquid has reduced by half, about 8 minutes.

    A pan of cremini mushrooms and sliced garlic cooking in red wine and beef stock

    The Spruce Eats / Diana Chistruga

  6. Taste, adding additional salt and pepper if needed. Garnish with parsley, if using, and serve.

    A pan of cooked cremini mushrooms and sliced garlic in a reduce red wine-beef stock sauce, topped with chopped parsley

    The Spruce Eats / Diana Chistruga

How To Store

Refrigerate leftover steakhouse-style mushrooms in an airtight container for up to three days. Reheat gently in a skillet or in the microwave in 30-second increments until heated through.

Nutrition Facts (per serving)
61 Calories
3g Fat
6g Carbs
2g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 61
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 9%
Cholesterol 8mg 3%
Sodium 83mg 4%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 2g
Vitamin C 1mg 4%
Calcium 23mg 2%
Iron 0mg 2%
Potassium 416mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)