John Miller
Steak and mushrooms are a match made in heaven. Mushrooms are packed with umami flavour, which enhances the rich taste of the meat. There are many types of mushrooms that go well with steak, including portobellos, white button, oyster, shiitake, lion's mane, porcini, enoki, and king trumpets. Cremini mushrooms, also known as baby bellas, are a popular choice for steak as they have a great meaty flavour and texture. When preparing mushrooms for steak, it is recommended to cook each variety separately to ensure they are properly cooked. Sautéed mushrooms are a classic side dish for steak, often cooked with butter, olive oil, garlic, red wine, Worcestershire sauce, and fresh herbs.
| Characteristics | Values |
|---|---|
| Type of mushroom | Cremini, Baby Bella, Portobello, White Button, Shiitake, Oyster, Lion's Mane, Porcini, Enoki, King Trumpets, Chanterelle |
| Preparation | Sautéed, Marinated, Grilled, Baked, Fried |
| Cooking style | Cook separately, Cook in butter, Cook in olive oil, Cook in wine, Cook in beef broth, Cook in sherry, Cook in Worcestershire sauce |
| Seasoning | Salt, Pepper, Thyme, Rosemary, Parsley, Red Wine, Beef Broth |
| Other uses | Side dish, Sauce, Topping |
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What You'll Learn
Sautéed mushrooms as a steak side dish
Sautéed mushrooms are a classic steak side dish. They are buttery, garlicky, and full of flavour. They are also versatile and can be served with most cuts of beef, pork, chicken, or even as a topping for burgers.
To make sautéed mushrooms, you will need:
- Butter and olive oil
- Mushrooms (white button, cremini/baby bella, portobello, or wild morels)
- Seasonings (salt, pepper, thyme, fresh parsley, garlic powder, and/or garlic)
- Optional: dry sherry, Worcestershire sauce, red wine, beef broth, teriyaki sauce, balsamic vinegar
First, wash the mushrooms and cut any large ones in half so that they are all similar in size. Then, heat butter and olive oil in a skillet over medium-high heat. Add the mushrooms and garlic to the pan and cook, stirring occasionally, until they are tender and have released their liquid. If desired, you can drain off some of the liquid before adding the seasonings and optional ingredients. Sauté for an additional minute or two, and then remove the pan from the heat. Serve alongside your favourite steak for a delicious and flavourful meal.
Sautéed mushrooms are a quick and easy side dish that can elevate your steak dinner. They are full of umami flavour and have a delicious meaty texture. Give them a try the next time you're looking for a tasty side to accompany your steak!
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Cremini, baby bella, and portobello mushrooms
Baby bella mushrooms are often sautéed in butter or butter and olive oil, and seasoned with herbs such as thyme, rosemary, salt, and pepper. They can also be marinated and grilled, or baked and eaten like a steak. If you don't like the texture, try slicing them thinner and cooking them for longer.
Cremini mushrooms are also said to work well in a pan sauce seasoned with thyme, rosemary, salt, and pepper, and finished with a tablespoon of butter.
Portobello mushrooms are also suitable for grilling. They can be marinated in a mixture of balsamic vinegar, tamari, grapeseed oil, vegan Worcestershire sauce, fresh garlic, liquid smoke, granulated onion, salt, and fresh cracked pepper. They are then grilled for around 4-5 minutes. Portobello mushrooms are also used in vegan recipes as a meat substitute, so they could be a good option for those looking for a vegetarian option to accompany their steak.
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Using dried mushrooms to enhance flavour
Dried mushrooms can be a great way to enhance the flavour of your steak. The umami flavour of mushrooms is well-known to complement the rich taste of steak, and dried mushrooms can be a convenient and flavourful way to achieve this.
Firstly, it is important to choose the right type of dried mushroom. Cremini mushrooms, often sold as "baby bella mushrooms", are a popular choice for steak due to their meaty flavour and texture. They are essentially immature portobello mushrooms, which are also a good option for a more mature flavour. Other varieties such as shiitake, oyster, and lion's mane are also worth considering, depending on availability and your personal preference.
When using dried mushrooms, it is essential to rehydrate them properly to maximise their flavour. Simply soak the mushrooms in warm water for about 20 minutes, or until they are soft and pliable. The soaking liquid, or mushroom broth, can also be used to add flavour to your dish. You can use this broth as a base for a sauce or gravy to accompany your steak, infusing it with umami goodness.
Once rehydrated, dried mushrooms can be used in a variety of ways to enhance your steak. For a simple approach, try dusting your steak with dried mushroom powder, especially cremini, to add a savoury, earthy kick to your meat. Alternatively, you can incorporate the rehydrated mushrooms into a sauce or side dish. Sautéed mushrooms are a classic steakhouse favourite, and dried mushrooms can add a flavour boost to this dish. Cook the rehydrated mushrooms with butter, olive oil, garlic, and fresh herbs like thyme and parsley. You can also add a splash of dry sherry or red wine, and Worcestershire sauce for an extra punch of flavour.
Don't be afraid to experiment with different types of dried mushrooms and cooking methods to find your favourite flavour combinations. Dried mushrooms offer a concentrated burst of umami that can truly elevate your steak dinner.
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Steak sauce with mushrooms, wine, and broth
Steak and mushrooms are a classic combination, and making a sauce with mushrooms, wine, and broth is a great way to elevate your meal. You can use a variety of mushrooms, such as white button mushrooms, cremini (baby bella), portobello, or exotic varieties like lion's mane, porcini, and oyster mushrooms. Here's a detailed guide on how to make a delicious steak sauce with mushrooms, wine, and broth:
Ingredients:
- Mushrooms (sliced or quartered)
- Unsalted butter
- Olive oil (optional)
- Red wine or dry white wine
- Beef broth or stock (low-sodium)
- Thyme (fresh or dried)
- Garlic (fresh or powder)
- Cornstarch
- Salt and pepper to taste
- Optional: Shallots, cream, Dijon mustard, Worcestershire sauce, Parmesan cheese
Instructions:
- Start by melting butter in a skillet or saucepan over medium to medium-high heat. You can also add a bit of olive oil for extra flavor.
- Add the sliced or quartered mushrooms to the pan and cook until they are tender and golden brown. Make sure to stir occasionally to prevent burning.
- If using shallots, add them to the pan now and cook until softened.
- Add the garlic and thyme to the pan and cook until fragrant, stirring occasionally.
- Deglaze the pan by adding the wine of your choice (red or white). Scrape up any browned bits from the bottom of the pan.
- Pour in the beef broth and bring the mixture to a simmer.
- If using cream, add it now and heat gently.
- To thicken the sauce, create a slurry by mixing cornstarch with water, then stir it into the sauce. Simmer until the sauce reaches your desired consistency.
- Remove the sauce from the heat and season with salt and pepper to taste. You can also add Dijon mustard, Worcestershire sauce, and Parmesan cheese for extra flavor.
- Spoon the sauce over your cooked steak and enjoy!
Feel free to adjust the ingredient quantities based on your personal preference and the number of servings. This sauce can be made ahead of time and reheated gently before serving. Enjoy your steak with a delicious, flavorful mushroom, wine, and broth sauce!
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Types of mushrooms: shiitake, lion's mane, oyster
Shiitake, lion's mane, and oyster mushrooms are all popular choices for steak recipes. Each variety has a unique taste and texture that can complement the flavour of steak.
Shiitake mushrooms have a thick and juicy texture, making them a great option for mushroom steaks. To prepare them, cut off the hard sections from the stems and fry them in olive oil. You can also add garlic to enhance the flavour.
Lion's mane mushrooms are known for their meaty taste, making them an excellent meat substitute. They are also a good source of brain-boosting compounds, which can improve mental health and concentration. To cook lion's mane mushrooms, trim the bottoms so they sit flat, then sear them in a heavy ovenproof skillet over medium-high heat.
Oyster mushrooms, particularly golden oyster mushrooms, are versatile and can be cooked in various ways. You can cook them whole or cut them into thick slices and brown them in a pan. For the best results, use a weight to press the mushrooms against the pan. Oyster mushrooms also work well as a side dish, and can be served with a lemon wedge and salad, or with a creamy sauce.
Other popular mushroom varieties for steak include baby Bella, portobello, and cremini (baby Bella) mushrooms. These mushrooms can be cooked in butter and olive oil, and seasoned with salt and pepper to taste. Wild morels and porcinis are also considered good choices for steak, although they may be harder to source.
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Frequently asked questions
Cremini mushrooms, also known as baby bellas, are a popular choice. White button mushrooms, shiitake mushrooms, portobellos, and oyster mushrooms are also good options.
Make sure the heat is high enough, as cooking mushrooms at a low temperature for a long time will make them soggy. Use medium or medium-high heat for sautéing mushrooms.
You can give them a quick rinse or use a damp paper towel or cloth to remove any excess dirt.
Butter, olive oil, garlic, red wine, beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper are all great additions. Dried mushrooms, especially cremini, can also be used to enhance the flavor of your steak.
Sautéed mushrooms can be stored in an airtight container in the refrigerator for up to four days. They can be reheated in the microwave or on the stove, and they can also be frozen for up to six months.
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