july 7, 2016

steakhouse mushrooms

I love steaks–like a lot. I also love the arrangement of steakhouse menus, with their various cuts of meats, complex sauces, and unique sides available to interchange however you chose. While it’s not the easiest experience to replicate at home, I’m slowly trying to build up a repertoire of stand-out sides (sauces still in large part escape me). These mushrooms are a solid addition–they roast up juicy and tender, with every bite bursting with flavor. While they’re great to eat with pieces of beef, they’re just as good on their own–vegetarians take note!

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5.0 from 1 reviews
steakhouse mushrooms
  • 24 oz button mushrooms, cleaned
  • 5 cloves of garlic, chopped
  • ¼ cup shallots, minced
  • 4 tablespoons capers, drained
  • 2 tablespoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 6 tablespoons olive oil
  • 1 tsp cracked black pepper
  • ½ teaspoon salt
  • ¼ cup fresh chives, snipped
  1. Preheat oven to 425 degrees.Add the mushrooms to a large mixing bowl. Add the garlic, shallots, capers, soy sauce, Worcestershire sauce, oil, pepper, and salt. Mix well.
  2. Add the mixture to a casserole dish and cover with foil. Place in the preheated oven and cook for about 40 minutes. After 20 minutes, remove to stir and leave uncovered to finish cooking (mushrooms are done when they have shrunken in size and given off some liquid).
  3. Sprinkle with chives and serve.


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