Sautéed Mushrooms

63 Comments

I happen to adore mushrooms. But I remember the days when they appalled me, mostly because they tasted like dirt. Unfortunately, my mother picked a lot of mushrooms in her foraging days, and I missed out on all of that!

Fast forward a couple of decades and I’m now a proud mushroom lover. For the blog I’ve topped a warmed brie with sautéed mushrooms, prepared crepes filled with mushroom duxelles, added mushrooms to a savory bread pudding, and topped toasts with creamy mushrooms. They obviously can be used in so many ways.

Although I’m not much of a steak eater myself, I will enjoy one with my husband when I plan on topping the filet mignons with sautéed mushrooms. There is just something magical in that combination.

So much can be done with sautéed mushrooms, by using wine or cognac, bacon grease or duck fat, herbs, spices, demi-glace… and when you enjoy a perfectly cooked steak topped with perfectly cooked mushrooms you feel like you’re dining in a 5-star restaurant.


I buy whole mushrooms and peel them with a small knife before slicing. I don’t trust the pre-sliced variety.

Here’s what I do.

Sautéed Mushrooms
Enough for four steaks

4 tablespoons butter, divided
1 pound sliced mushrooms
1/2 teaspoon garlic pepper
2 – 3 shallots, finely chopped
1-2 tablespoons cognac
1/2 cup flavorful broth mixed with
1 teaspoon beef demi-glace and warmed
1 – 2 tablespoons chopped parsley
1/2 teaspoon dried thyme
1/4 teaspoon white pepper (optional)
Salt to taste

Place 3 tablespoons of butter in a hot skillet or wok over high heat. Add the mushroom slices and season with the garlic pepper. Stirring or flipping frequently, sauté them until browned. Using this high heat technique, much less fat is required and more browning occurs.

Remove the mushrooms to a bowl and set aside. This step can be done way ahead of cooking the steaks.

Meanwhile, prepare the steaks and place them on a rack to rest. Cover lightly with foil.

Add the remaining butter to the cast-iron skillet that the steaks were cooked in, and sauté the shallots gently, adjusting the heat accordingly. You don’t want too much caramelization.

Return the mushrooms to the skillet, along with any juices that might be in the bowl. Then over fairly high heat add the cognac and flambé the mushrooms. Shake the skillet gently until the flames subside.


At this point add the broth and demi-glace mixture. Stir well and let reduce a bit.

The mushrooms should be nice and glazed. Add the parsley, thyme, and season with white pepper, if using, and salt.

Serve immediately over filet mignons or your choice of steak.

You can use part wine and part stock if you prefer, and if you prefer garlic over shallots, use them, just don’t sauté them for more than 30 seconds.

If you don’t like the liquid, you can always quickly remove the mushrooms, add a little Wondra flour, and make a quick “gravy” with a whisk. I prefer the broth.

Furthermore, a little heavy cream or creme fraiche can be added for extra decadence!

Enjoy.

63 thoughts on “Sautéed Mushrooms

  1. Mimi, mushrooms are so good and as you say in so many ways. I love fresh mushroom pasta or sauteed up on a steak. I like your recipe and will give it a try. I’ve not seen or used garlic pepper but will check at our spice market. Thanks for sharing.

    • I don’t like any garlic powder I’ve ever sampled, but this brand of garlic pepper is exquisite. Not necessary, as you know. You can of course use any favorite seasoning.

  2. Mimi, mushrooms are one of those “love ’em, hate ’em” foods, but I (as did you) learned to revel in their evocative flavor. One of the keys is to take advantage of their “absorbent” personality. Loved your tip to add them to the steak drippings followed by a quick flambe’. Also loved your thoughts on the amount of time to saute’ garlic and/or shallots. Some recipes add them at the beginning — MINUTES before — but less is more!

    • I don’t like burnt garlic, which is why I do them separate from the mushrooms. I’m so glad I learned to love mushrooms !

  3. I love your Steak and Mushroom recipe! Mushrooms always add an exotic dimension to any recipe. I never peel my mushies! I’ve been trying to get the hang of ‘turning’ mushrooms into those fancy fluted shapes but haven’t had any success yet. Maybe it’s not that important!

    • I don’t think the fluting makes mushrooms taste any different! But of course i understand that presentation is a big part of what you do.

  4. I am with you – I love sautéed mushrooms and how they are a wonderful accompaniment to so many meat, poultry and seafood dishes – and especially good on their own!

  5. This all looks fabulous! We love sautéed mushrooms on our steak with a little red wine reduction. I love the Brie idea. I’ve added mushrooms and gooey Brie to breakfast egg burritos, but never as a Brie topping. You’ve inspired me to start dressing my cheese.

    • Well you have to understand that I have a serious love affair with all warm cheese! A baked Brie could easily be my final meal, if I had a choice in the matter!

  6. I don’t eat steak but I do love mushrooms and I’d honestly love to add this beautiful recipe to top baked potatoes or even rice! I’d make it the centerpiece of the meal. It’s acwinner to me!

    • Thank you! This recipe is pretty fabulous. My favorite mushroom dish was when I put a version of this, but chopped, on a baked/warm Brie. Outstanding. And something I’d personally rather eat than a steak.

  7. Mimi – mushrooms are one of my favourite vegetables. I love the flat mushrooms best as I feel they have a better flavour than button….but only just. I fry them in butter, herbs and seasoning for an accompaniment at breakfast, use a variety for risotto, stuff them, BBQ them, serve them over streak etc etc… you are so right on their versatility. Yours look delicious…😋

    • Thank you Kathryn. Unfortunately, the button variety are the only mushroom that I can buy locally. So I have little experience with any other.

  8. i adore mushrooms but i can’t say i’ve ever gone to the trouble of peeling them:) I don’t mind a bit of dirt, and anyway i think they recommend you just wipe them gently with a cloth…They have such a fab flavour don’t they? cheers sherry

    • The cloth thing has never worked for me. Maybe I’m not patient enough. But when they’re peeled they’re really pristine looking!

  9. Oh, my! I would honestly bypass the steak and just eat a bowl of these mushrooms! (I’ve never peeled mushrooms…may have to start.)

  10. I love anything with Mushrooms, Mimi! And this looks so decadent and delicious, it makes me want to make a steak. Even though I’m not a big steak eater, either, there are those times where it is just what I need!

    • That’s exactly why I’ll eat a steak with my husband when I have mushrooms on hand! They’re my favorite part!!!

    • Yes!!! They’re just wonderful sautéed. Can’t wait to pop over to your blog – I’ve been on a long vacation!

  11. Mimi, while I would indeed love these with a steak (YUM!), I would also happily eat them on their own, or just on a nice piece of French bread. Many moons ago when I leived in Spain I had a mushroom tapa quite reminiscent of these. Delicious!

    • Oh yum. I’ve made creamed mushrooms on bread as crostini – they were a little messy but so good!!! Thanks!

  12. I share a similar story about mushrooms, Mimi! I actually loved the flavor, but I couldn’t get behind the texture. I’ve overcome that aversion though, and a good skillet of sauteed mushrooms sounds delicious to me right now! Thanks for sharing your techniques and tips here.

    • Aw, thanks Karen. Excited to get back to following my favorite blogs – I’ve been on vacation for a long time!

  13. I can see I need to step up my sauteed mushroom game! We just had grilled beef tenderloins with sauteed mushrooms and mine were done very simply in butter with only salt & pepper. I love the sound of the demi-glaze, parsley and thyme!

    • Yours sound lovely as well. And I don’t always flambé them. It’s mice for the shrooms to just taste like shrooms! I need to get to your blog – I’ve been gone on a long vacation!

  14. I love mushrooms, always have. They are really so tremendously versatile. Your mushroom sauce looks wonderful, it must have been so rich and full of flavour. It’s really amazing how many different varieties we can get nowadays. Have you tried dry searing them? Really brings their flavour to the next level.

    • No! I haven’t, although this technique uses much less than the traditional amount of fat. I will do that next time! Thanks!

  15. I must say that mushrooms are one of my all-time favorites and all the ideas that you suggest adding this mushroom recipes to is AMAZING.I especially love the savory bread pudding idea. The fullness of flavor that all of your ingredients bring to the table for these mushrooms are fabulous. Will have to try them! Thanks for sharing.

  16. Mushrooms are awesome! They’re so good prepared this way. And you’re right about the mushroom/steak combo — really amazing. Great post — thanks.

    • Thanks, John. Can’t wait to catch up on your blog – I’ve been on a long vacation and am a bit behind.

  17. Oh, boy, these would be great to smother SO many dishes! I sure wish my hubby liked mushrooms…he even finds them when I mince them in my spaghetti sauce, LOL. But I’m always happy to eat his share.

    • Oh no! That’s worse than a kid! I understand the situation. I eat many of my husband’s share of foods…

  18. I love mushrooms and I am always interested in learning new ways to prepare them. Your sauce looks good.

    • You’re so welcome! There are so many things you can do to mushrooms, or just let them shine with some butter!

  19. Mimi, I love all your ideas for these delicious looking Sautéed Mushrooms. I definitely think my favorite combo is top the warm brie but of course the mushroom crepes sound amazing as well. You’ve just stirred my mushroom loving desires. All the ingredients in this recipe is making my mouth water. As always, thanks for sharing!

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