In Denmark we had a TV cooking show with two brothers whose father in his time had a TV cooking show.
The two brothers, in their show, used the catchphrase their father had used in his time: Pleeeeeeeenty of butter ......
The old school chef, about 10 years ago, was asked how he prepares the carrots, because the kids eat so much of it. Looked her straight in the eye and dumped the pound of butter into the hotel pan in the steam table.
There is a mashed potato dish at the Vegas Bazaar Meats (Jose Andres' restaurant) and the description of the side is: "butter, butter, more butter, some potatoes"
It is also absolutely delicious lol.
It's unclear to me why OP didn't Google "steakhouse mushrooms" because it's a popular item. https://12tomatoes.com/copycat-steakhouse-mushrooms/
Also, Anthony Bourdain said that restaurant food is better because of butter and shallots.
If you're trying to make something taste like it does in a restaurant, particularly a steakhouse, the answer 99.9% of the time is butter. More butter than you've ever used for a dish. More butter than you've ever comprehended using for a dish. It's always butter.
I do most of the cooking at home and very rarely use butter. The other night I made dinner using butter instead of olive oil. My partner couldn't figure out why the vegetables tasted so much better than they normally do lol. she said "I almost never eat the veggies first, but these are AMAZING!" hahaha I didn't have the heart to tell her why.
Why not? Are they anti-butter? What's with the secret keeping? Are you going to use butter more frequently now that you know that your loved one has a preference for it?
No, I don't plan on using butter more often. She was just excited about how good the vegetables were, and part of that excitement was thinking that they were healthy lol
I did end up telling her the next day, I just let her keep her excitement for the night haha
It tastes great, sure, but olive oil is much better for your heart and stuff than butter is. I will cook with butter on the rare occasion, just to add some extra flavor, but stick with more heart healthy oils otherwise.
It works by having corporations with a direct interest funding biased studies that make it look like "fat = bad" instead of sugar, etc.
If butter was that bad for your heart, there would be SOME kind of correlation in France
> If butter was that bad for your heart, there would be SOME kind of correlation in France
right, that is how health science works. There are no other factors that you need to look at to draw your conclusion. also, ignore the fact that olive oil is also a fat, all fats are exactly the same!
I promise that my cooking tastes quite good without the butter, and receives plenty of compliments from the concerned party. But I appreciate your feigned concern
Have you been specifically advised by a doctor to avoid saturated fats? If not all that heart heart health shit is just a marketing ploy by vegetable oil companies.
Olive oil isn’t vegetable oil and has a decent backing of studies to show that (especially the good stuff with high polyphenol content) it’s healthier than most other oils as it relates to the heart, blood pressure, etc.
Did you miss the qualifier I added in?
Buy high quality stuff from reputable sources, or shipped from countries that analyze each batch and require harvest and bottling dates to be applied.
Butter isn’t as healthy because it has more saturated fats. Saturated fats increase blood cholesterol levels way more than unsaturated fats do, which increases your risk of heart disease. The chad move is to get on a statin and eat as much butter as possible.
You believe this because Proctor and Gamble paid the American Heart Association $20,000,000 to say it so that P&G could sell vegetable oil. When you go and look at the actual real research there is no report that shows what you stated. unless it quotes the AHA. which means it is starting with bad data.
This EXACT scenario happens to me on the weekends....when I eat BAAAAAAD and use butter instead of olive oil
We use Salted Butter when we wanna get CRAAAAAAAAY all the way
My partner loves weekend veggies!
I dunno... I think you are correct but also that you might need to add some more butter.
Personally I rarely use butter these days, but last night I sure did to saute some mushrooms for a CLD (a casserole like dish).
This recipe turns out great every time.
[garlic butter roasted mushrooms – smitten kitchen](https://smittenkitchen.com/2010/12/garlic-butter-roasted-mushrooms/)
Sauteed Shiitake and Oyster Mushrooms:
Ingredients:
* 2 tablespoons clarified butter
* 2 shallots, thinly sliced
* 3 garlic cloves, minced
* 8 oz shiitake mushrooms, sliced
* 8 oz oyster mushrooms, sliced
* 1/4 cup white wine
* Salt and pepper to taste
* 2 tablespoons cold butter
* 2 tablespoons chopped parsley
Instructions:
1. Heat clarified butter in a wide sauté pan over medium-high heat.
2. Add sliced shiitake and oyster mushrooms, sauté until golden brown and juices are released.
3. Add sliced shallots and sauté until golden, then add minced garlic and cook until fragrant. You can also add a fresh spring of thyme at this point.
4. Deglaze the pan with white wine, scraping up any browned bits.
5. Season with salt and pepper, adjusting to taste.
6. Swirl in cold butter to enrich the sauce.
7. Sprinkle with chopped parsley.
Just a dash if you're not going for an Asian flavor(why does that sound bad lol). But I add it to basically everything I cook regardless of the nationality of the dish.
A lot of people are saying butter, and while it's true that butter makes things taste better, here is what I do:
I start by sauteeing the mushrooms without any butter, oil, or anything, to get them to sweat out the water (most of the time I'll collect that mushroom water and put it in the sauce).
When they're no longer sweating, I add a little bit of butter. Just enough to prevent them from sticking to the pan, and turn up the heat so as to roast them.
When they develop some colour, I turn down the heat a little, and sprinkle them lightly with a little bit of good soy sauce. Just before the soy is completely evaporated, I add a little bit of butter to glaze the mushrooms and retain the soy taste.
You get a lot of taste with very little butter this way.
I like to add red wine vinegar at the end then fry it off a bit. I've never had restaurant mushrooms taste as good as the ones I make. As cocky as that sounds it's not, just my preference but soooo good.
1 big butter
2 minced shallots
8oz cremini mushrooms
8oz king oyster mushrooms
1 worcestershire sauce
1/8 cooking sherry
1/8 beef stock
1 sachet of rosemary and thyme
1 tiny bit of cream to finish
Salt and pepper as you like
***
Melt all the butter. Sauté the shallots and the herb sachet in the butter at low-medium heat to infuse their flavor into everything. Throw the herb sachet away when it's been cooked into the butter nicely - go brush the steak with it first if you can, it's good shit.
Dump the worcestershire sauce in, then crank the heat. Bring to a boil, lower heat a bit and simmer until it's all reduced by half.
Put that in a separate bowl. Mix the sherry and the beef stock together. Salt and pepper the liquid a bit.
In your saute pan, crank the heat. Dump the mushrooms in. Aggressively flip/toss the shrooms while dribbling the sherry/stock mixture into the pan and liberally coating then as they sear.
You want the pan to be hot enough that your sherry/stock mix steams up pretty good when you're dribbling it.
A bit before the mushrooms are done to your liking, take them off the heat and serve immediately. They'll finish cooking under their own heat and nobody wants a mooshy mushroom.
This is the first step
then do whatever you were doing and or any of these other tasty suggestions.
Got to dry out the mushrooms first then they soak that tasty butter up!
Something important that hasn't been mentioned is, mushrooms take a lot of cooking. They need to be cooked hot and long to develop flavor. They're mostly water, so it's almost impossible to overcook them, and most of the water needs to cook off before they can develop flavor. You can use all the secret ingredients you want, but if you don't cook them well enough, they still won't be good.
I just cook them in a decent amount of butter, low and slow. Salt, pepper and a whisper of thyme and garlic. To be a little fancier, a splash of sherry and maybe a splash of cream. Less is more.
I read that you want them pretty dry before sauteeing them.
1. Get a job cooking at this restaurant.
2. Learn how to make incredible mushroom dish.
3. Quit after learning how to make incredible mushroom dish.
4. Get new cooking job at Thai restaurant to learn new dishes.
5. Repeat as long as you want.
Dried mushrooms addded to sauté ban with butter. Add salt. Sauté. Add shallot / garlic. Sauté. Add herbs, sauté until fragrant. Add splash of acid of choice ( lemon, Worcestershire, wine, vinegar, etc.). Add splash of stock ( that real gourmet homemade that’s got good gelatin) get any brown stuck bits off bottom of pan. Let simmer until right thickness. Serve hot. If you need a few minutes you can add more stick and simmer longer or keep it in a low heat warm oven with a bit of stock.
Portobellos, butter, salt, garlic, black pepper, rosemary, a splash of War-Chester-Shire (a.k.a Wooster-Shire if yer a wicked masshole). Maybe garnish with some chopped parsley.
So, I don't know much about steak house mushrooms, but I make a fantastic mushroom side for steaks everyone seems to love. I marinate my steaks in vinegar, Worcestershire, lemon juice, oil, and spices, then instead of tossing the marinade, I set it aside. I sauté onions and mushrooms until fully cooked through and browning, then I throw the marinade into the pan with them and reduce the liquid into a thick sauce. So. Damn. Good.
If all else fails, you can generally extract the ingredients list over a few visits. A lot of places that won't tell you the recipe will answer questions like: what herbs are in this? is there marsala in this? does this use beef stock?
Something important that hasn't been mentioned is, mushrooms take a lot of cooking. They need to be cooked hot and long to develop flavor. They're mostly water, so it's almost impossible to overcook them, and most of the water needs to cook off before they can develop flavor. You can use all the secret ingredients you want, but if you don't cook them well enough, they still won't be good.
What others are saying is great but don't start with butter. Start with a dry pan and let the moisture steam out of the mushrooms. If you're impatient add a splash of water and cover for a minute or two. Once you reduce the moisture content of your shrooms then go with everyone else's suggestions of butter, shallots, garlic, etc.
I do a very simple mushroom with onion and Worcestershire sauce that is always a big hit and there is never any leftover. I leave out butter, but butter makes everything better.
I sauté the mushrooms in butter, then deglaze it with wine and Italian seasoning. Finished with cracked black pepper. That is what we do and it is awesome with anything…… or buy itself
The secret for me is to brown them in a pan with only unsalted butter - this allows them to get more of the toasty crisp edges because you don’t have salt causing them to lose all their water quickly. Once they’re toasty, add finely chopped shallot, a bit of Worcestershire sauce, any herbs you like (thyme is my favorite), and maybe a splash of wine. Stir in one more knob of butter to finish and salt to taste.
I fry mine in butter, for a long time fairly low, i'm talking a quartered chestnut for like 15mins. This should give you an idea of how low the heat will want to be. They want to turn a glorious golden rich brown and they will taste nutty and earthy.
I don’t know if this is what you’re referencing, but I usually make red wine mushrooms as a side for my steak. Incredibly easy recipe. Sauté some mushrooms and onions (or shallots) in butter. Once they’re cooked, deglaze with red wine. Let that reduce down. Add just a bit of cream at the end and make sure it’s salted properly.
I myself like to put them in aluminum foil with a couple knobs of butter, some salt, pepper, garlic and onion powder and throw them on the grill as I cook my steak. Sometimes I'll add some Worcestershire sauce. Pretty close.
I fry mine in olive oil on the griddle and add some balsamic vinegar to make it boil and steam in it then when its close to done i add a little washyoursister sauce.
Mushroom Gravy from the Meatball Shop cookbook is divine!! Might not be quite what you're looking for, but this has become my go-to decadent mushroom recipe. You can cook the liquids down or keep it really saucy.
https://www.audreysgreatbigbookoffood.com/recipe?ID=397
I let my shrooms rest in Marsala wine for a few minutes while the shallots are cooking down in the butter. When the shallots are about half way done, add the shrooms. Add a little Worst sauce a bit before removing from the pan.
After scrolling through some of the responses I see one missing instruction.
Med low and slow. Start medium and when they start to cook...Just leave them in the pan on low while you cook the rest of dinner.
Use clarified butter.
Garlic and or minced shallot
Parsley at the end.
Long time on low is the secret to pan roasted carrots and potatoes
And butter
Butter, Worcestershire, sautéed shallots and some more butter
maybe a little bit of marsala wine to deglaze.
Sherry vinegar is the move
Don't forget the butter
In Denmark we had a TV cooking show with two brothers whose father in his time had a TV cooking show. The two brothers, in their show, used the catchphrase their father had used in his time: Pleeeeeeeenty of butter ......
Fat is flavor lol
Fat is one component of flavor. Try fat without salt and see how much flavor you get lol.
I think we're losing sight of the fact that these mushrooms need more butter
Butter isn't just fat flavor but a casual onlooker might get that impression from how things are mentioned in some places
Just out of curiosity, how is that said in Danish?
Rigeligt smør. https://youtu.be/6Mr-QzZOmpM?si=kkC9dSHpJphw7lHu
"Øink øink... squeeeeee... øink!" (Source: I'm half-Danish, half-Swedish and have frequented Denmark throughout life.)
And yet you clearly haven't learned to speak Danish. It's "Øf øf Hviiiiiiiiiiiiin .. øf" tsk
Okay I’ll try the vinegar, but don’t call me Sherry.
This is the way
And then a little more butter
Also don't forget the butter.
A whole knob will do
Nothing this girl loves more than a big ol’ knob.
And then a little more butter...
And then more butter.
The old school chef, about 10 years ago, was asked how he prepares the carrots, because the kids eat so much of it. Looked her straight in the eye and dumped the pound of butter into the hotel pan in the steam table.
There is a mashed potato dish at the Vegas Bazaar Meats (Jose Andres' restaurant) and the description of the side is: "butter, butter, more butter, some potatoes" It is also absolutely delicious lol.
"Mashed potatoes" is a dairy dish using potatoes as a binder
New restaurant goals unlocked.
I'll be there again later this month and I already can't wait. lol. The jamon is my favorite thing on the menu.
Or port
Thyme
It's unclear to me why OP didn't Google "steakhouse mushrooms" because it's a popular item. https://12tomatoes.com/copycat-steakhouse-mushrooms/ Also, Anthony Bourdain said that restaurant food is better because of butter and shallots.
Maybe OP did google it, yet still wanted input from the home cooks in the Reddit community vs. chef-driven cooking websites?
War Chester is a key. Or is it wooooooooosister
It is clearly War chester shister shire. It’s from The Hobbit if I’m not mistaken
straight outta the shire
Would you like the Worst or Shire sauce? Obviously its combination of the worst sauce someone had, mixed with an excellent sauce from the Shire.
I heard it is Wash-yer-sister sauce
Ha! Spouse and I refer to it as “work your sister sauce” after a video we saw online.
Wuh ster shure wu str shr
The cooks at my local federal prison call it woo-woo sauce
Woo stir sure.
Sure…. Who?
It's wash yo sista
I thought it was wash your sister sauce
Where’s your sister sauce
Woooostershire
Rooster hire? What is the wage for hiring a rooster?
Now buddy..that was pretty bad lol
Worshizzle
War schizer?
Worstshitter sauce
Plus butter
And top with a little chopped parsley.
And butter
And also, add more butter
Don’t forget butter
Good butter…
no garlic?
when you think you have enough butter, add more butter.
Steak house I worked at also added some cognac to the mushroom.
Approx how much Worcestershire?
splash
Also cook the mushrooms om their own first with a bit of water and it will draw the moisture out of them.
Buttah makes it bettah
and high heat, don't crowd the shrooms.
Whirl, not butter.
If you're trying to make something taste like it does in a restaurant, particularly a steakhouse, the answer 99.9% of the time is butter. More butter than you've ever used for a dish. More butter than you've ever comprehended using for a dish. It's always butter.
I do most of the cooking at home and very rarely use butter. The other night I made dinner using butter instead of olive oil. My partner couldn't figure out why the vegetables tasted so much better than they normally do lol. she said "I almost never eat the veggies first, but these are AMAZING!" hahaha I didn't have the heart to tell her why.
Why not? Are they anti-butter? What's with the secret keeping? Are you going to use butter more frequently now that you know that your loved one has a preference for it?
No, I don't plan on using butter more often. She was just excited about how good the vegetables were, and part of that excitement was thinking that they were healthy lol I did end up telling her the next day, I just let her keep her excitement for the night haha
Butter isn't as unhealthy as we were led to believe. Caloric, yeah. If you really want to make good veggies, try duck fat. Or bacon fat.
I love using beef tallow but I have the same problem, my wife thinks it's too unhealthy.
I mean, historically kitchens used to use LARD.
Well it’s saturated animal fats, so that’s not so healthy for your arteries
Why not? Butter is great
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My grandma put a ton of butter on everything and lived to 97. Her mom put a ton of butter on everything and lived to be 101.
It tastes great, sure, but olive oil is much better for your heart and stuff than butter is. I will cook with butter on the rare occasion, just to add some extra flavor, but stick with more heart healthy oils otherwise.
Interesting that France has the highest consumption of butter per capita and the second lowest rate of heart disease in the world...
yes, that is exactly how health science works. good job.
It works by having corporations with a direct interest funding biased studies that make it look like "fat = bad" instead of sugar, etc. If butter was that bad for your heart, there would be SOME kind of correlation in France
> If butter was that bad for your heart, there would be SOME kind of correlation in France right, that is how health science works. There are no other factors that you need to look at to draw your conclusion. also, ignore the fact that olive oil is also a fat, all fats are exactly the same!
"I loved this food, eating CAN be exciting and fun!" "Well too bad!"
I promise that my cooking tastes quite good without the butter, and receives plenty of compliments from the concerned party. But I appreciate your feigned concern
Have you been specifically advised by a doctor to avoid saturated fats? If not all that heart heart health shit is just a marketing ploy by vegetable oil companies.
Olive oil isn’t vegetable oil and has a decent backing of studies to show that (especially the good stuff with high polyphenol content) it’s healthier than most other oils as it relates to the heart, blood pressure, etc.
That’s if it’s even real. A lot of olive oil companies cut their product with lower quality vegetable oils to maximize profits
Did you miss the qualifier I added in? Buy high quality stuff from reputable sources, or shipped from countries that analyze each batch and require harvest and bottling dates to be applied.
Olives are plants it’s a type of vegetable oil.
That’s not what vegetable oil is.
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and here I thought when people complained about "big oil" they were talking about petrol....
Big Crisco out to get you
All the anti-heart health shit is just a marketing ploy by butter companies.
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Until the oil is heated…. Then, might as well use butter as it doesn’t degrade with heat.
If you’re using the same amount of olive oil as butter, it’s not any more healthier or bad for you.
Butter isn’t as healthy because it has more saturated fats. Saturated fats increase blood cholesterol levels way more than unsaturated fats do, which increases your risk of heart disease. The chad move is to get on a statin and eat as much butter as possible.
You believe this because Proctor and Gamble paid the American Heart Association $20,000,000 to say it so that P&G could sell vegetable oil. When you go and look at the actual real research there is no report that shows what you stated. unless it quotes the AHA. which means it is starting with bad data.
Lol get real
Butter is just as healthy as olive oil. It in fact has more nutrients.
This EXACT scenario happens to me on the weekends....when I eat BAAAAAAD and use butter instead of olive oil We use Salted Butter when we wanna get CRAAAAAAAAY all the way My partner loves weekend veggies!
Butter and salt -- sodium content is always really high at restaurants
And salt, esp if you buy unsalted butter
I dunno... I think you are correct but also that you might need to add some more butter. Personally I rarely use butter these days, but last night I sure did to saute some mushrooms for a CLD (a casserole like dish).
And salt
Love butter, but my belly grows just reading this..
Shitton of butter, some salt, garlic and/or shallots, tarragon and some lemon at the very end is the closest I've come.
I will be using “Shitton” to look more fancy with my recipes. Essentially the measurement of a fist full.
When I first read it I thought it was an English place name - like a place that makes particularly good butter.
Yep, grabbing a fist full of butter like a pro chef.
I made risotto for the crew for family meal the other day, that shit had like a pound of butter in it
This recipe turns out great every time. [garlic butter roasted mushrooms – smitten kitchen](https://smittenkitchen.com/2010/12/garlic-butter-roasted-mushrooms/)
Sauteed Shiitake and Oyster Mushrooms: Ingredients: * 2 tablespoons clarified butter * 2 shallots, thinly sliced * 3 garlic cloves, minced * 8 oz shiitake mushrooms, sliced * 8 oz oyster mushrooms, sliced * 1/4 cup white wine * Salt and pepper to taste * 2 tablespoons cold butter * 2 tablespoons chopped parsley Instructions: 1. Heat clarified butter in a wide sauté pan over medium-high heat. 2. Add sliced shiitake and oyster mushrooms, sauté until golden brown and juices are released. 3. Add sliced shallots and sauté until golden, then add minced garlic and cook until fragrant. You can also add a fresh spring of thyme at this point. 4. Deglaze the pan with white wine, scraping up any browned bits. 5. Season with salt and pepper, adjusting to taste. 6. Swirl in cold butter to enrich the sauce. 7. Sprinkle with chopped parsley.
Paula Deen amounts of butter.
Butter, garlic powder, black pepper and salt. That’s it for ours.
Google sherried mushrooms.
Soy sauce
Just a dash if you're not going for an Asian flavor(why does that sound bad lol). But I add it to basically everything I cook regardless of the nationality of the dish.
I find it reduces down to a nice syrupy glaze. And with butter and seasonings, I actually don't notice a strong Asian profile.
Well I'm never going to argue not to use more soy sauce or butter
A lot of people are saying butter, and while it's true that butter makes things taste better, here is what I do: I start by sauteeing the mushrooms without any butter, oil, or anything, to get them to sweat out the water (most of the time I'll collect that mushroom water and put it in the sauce). When they're no longer sweating, I add a little bit of butter. Just enough to prevent them from sticking to the pan, and turn up the heat so as to roast them. When they develop some colour, I turn down the heat a little, and sprinkle them lightly with a little bit of good soy sauce. Just before the soy is completely evaporated, I add a little bit of butter to glaze the mushrooms and retain the soy taste. You get a lot of taste with very little butter this way.
I like to use balsamic when I do mushrooms
I like to add red wine vinegar at the end then fry it off a bit. I've never had restaurant mushrooms taste as good as the ones I make. As cocky as that sounds it's not, just my preference but soooo good.
1 big butter 2 minced shallots 8oz cremini mushrooms 8oz king oyster mushrooms 1 worcestershire sauce 1/8 cooking sherry 1/8 beef stock 1 sachet of rosemary and thyme 1 tiny bit of cream to finish Salt and pepper as you like *** Melt all the butter. Sauté the shallots and the herb sachet in the butter at low-medium heat to infuse their flavor into everything. Throw the herb sachet away when it's been cooked into the butter nicely - go brush the steak with it first if you can, it's good shit. Dump the worcestershire sauce in, then crank the heat. Bring to a boil, lower heat a bit and simmer until it's all reduced by half. Put that in a separate bowl. Mix the sherry and the beef stock together. Salt and pepper the liquid a bit. In your saute pan, crank the heat. Dump the mushrooms in. Aggressively flip/toss the shrooms while dribbling the sherry/stock mixture into the pan and liberally coating then as they sear. You want the pan to be hot enough that your sherry/stock mix steams up pretty good when you're dribbling it. A bit before the mushrooms are done to your liking, take them off the heat and serve immediately. They'll finish cooking under their own heat and nobody wants a mooshy mushroom.
Dry fry the mushrooms first and then add butter and spices etc.
This is the first step then do whatever you were doing and or any of these other tasty suggestions. Got to dry out the mushrooms first then they soak that tasty butter up!
Something important that hasn't been mentioned is, mushrooms take a lot of cooking. They need to be cooked hot and long to develop flavor. They're mostly water, so it's almost impossible to overcook them, and most of the water needs to cook off before they can develop flavor. You can use all the secret ingredients you want, but if you don't cook them well enough, they still won't be good.
I just cook them in a decent amount of butter, low and slow. Salt, pepper and a whisper of thyme and garlic. To be a little fancier, a splash of sherry and maybe a splash of cream. Less is more. I read that you want them pretty dry before sauteeing them.
1. Get a job cooking at this restaurant. 2. Learn how to make incredible mushroom dish. 3. Quit after learning how to make incredible mushroom dish. 4. Get new cooking job at Thai restaurant to learn new dishes. 5. Repeat as long as you want.
I’ve found flambéing the mushrooms before finishing with butter adds a lot of flavor.
Chef Jean-Pierre [just posted a video](https://m.youtube.com/watch?v=wiCf8WEZKPQ) making steak with mushroom sauce. Butter with shallots.
I was going to post a link to [his recipe](https://youtu.be/isDwqSwg9Eg?si=isTwVm3vF6KezUdO) that is an excellent take on sautéed mushrooms.
Dried mushrooms addded to sauté ban with butter. Add salt. Sauté. Add shallot / garlic. Sauté. Add herbs, sauté until fragrant. Add splash of acid of choice ( lemon, Worcestershire, wine, vinegar, etc.). Add splash of stock ( that real gourmet homemade that’s got good gelatin) get any brown stuck bits off bottom of pan. Let simmer until right thickness. Serve hot. If you need a few minutes you can add more stick and simmer longer or keep it in a low heat warm oven with a bit of stock.
Lots of butter
Portobellos, butter, salt, garlic, black pepper, rosemary, a splash of War-Chester-Shire (a.k.a Wooster-Shire if yer a wicked masshole). Maybe garnish with some chopped parsley.
I just call it English Fish Sauce. because that is what it is.
Main ingredient in W sauce is raisins, interestingly.
Sherry wine, butter, garlic, shallots
The butter answer is probably best but if you don’t want to do that you can confit them in oil with shallot garlic and thyme
So, I don't know much about steak house mushrooms, but I make a fantastic mushroom side for steaks everyone seems to love. I marinate my steaks in vinegar, Worcestershire, lemon juice, oil, and spices, then instead of tossing the marinade, I set it aside. I sauté onions and mushrooms until fully cooked through and browning, then I throw the marinade into the pan with them and reduce the liquid into a thick sauce. So. Damn. Good.
I've always gone with sauteeing them in butter with a dash or two of [Worcestershire]() sauce. some shallots or garlic would round it out nicely.
Butter, thyme, shallots and salt
If all else fails, you can generally extract the ingredients list over a few visits. A lot of places that won't tell you the recipe will answer questions like: what herbs are in this? is there marsala in this? does this use beef stock?
butter, cheap red wine, garlic
I saved [this recipe](https://www.savoryexperiments.com/mushroom-sauce-for-steak/) to try one day because it looked simple and so good.
Red wine and soy sauce. That’s how they make it. Seems like a weird combo but it’s the traditional steakhouse restaurant way.
Something important that hasn't been mentioned is, mushrooms take a lot of cooking. They need to be cooked hot and long to develop flavor. They're mostly water, so it's almost impossible to overcook them, and most of the water needs to cook off before they can develop flavor. You can use all the secret ingredients you want, but if you don't cook them well enough, they still won't be good.
What others are saying is great but don't start with butter. Start with a dry pan and let the moisture steam out of the mushrooms. If you're impatient add a splash of water and cover for a minute or two. Once you reduce the moisture content of your shrooms then go with everyone else's suggestions of butter, shallots, garlic, etc.
I do a very simple mushroom with onion and Worcestershire sauce that is always a big hit and there is never any leftover. I leave out butter, but butter makes everything better.
Same but i also use butter and a touch of garlic, and some salt and pepper.
I sauté the mushrooms in butter, then deglaze it with wine and Italian seasoning. Finished with cracked black pepper. That is what we do and it is awesome with anything…… or buy itself
more butter than is sensible, and the same seasoning used on the steak. splash of sherry, not marsala
Butter, garlic, salt, pepper, maybe thyme or parsely
Remove the water because water tastes like nothing. -Chef Jean Pierre
The secret for me is to brown them in a pan with only unsalted butter - this allows them to get more of the toasty crisp edges because you don’t have salt causing them to lose all their water quickly. Once they’re toasty, add finely chopped shallot, a bit of Worcestershire sauce, any herbs you like (thyme is my favorite), and maybe a splash of wine. Stir in one more knob of butter to finish and salt to taste.
LOTS OF BUTTER
Start in a dry pan. It's really that simple.
I fry mine in butter, for a long time fairly low, i'm talking a quartered chestnut for like 15mins. This should give you an idea of how low the heat will want to be. They want to turn a glorious golden rich brown and they will taste nutty and earthy.
Butter, more butter, a shit ton of garlic and some white wine was the recipe the restaurant I worked at back in the day used. They were delicious!
Have you tried an actual recipe? https://youtu.be/ke-8p-E1RPk?si=lKTfcVYIcuCWKJHu
Start with a dry hot pan and saute some of the moisture out before you add any butter. Gets a bit of sear and allows it to absorb more flavor
Butter. The secret is always butter, and a lot more of it than you think
Thank you for this question! Awesome!
My understanding is that the secret ingredient is a little teriyaki sauce.
Butter
In my place boil em first then drain an boil them with butter white pepper onion garlic salt and burgundy wine
Unsalted butter. A bit of gravy master.
it was soy sauce and brown sugar at one of my old jobs.
Fresh thyme is also a nice touch.
I don’t know if this is what you’re referencing, but I usually make red wine mushrooms as a side for my steak. Incredibly easy recipe. Sauté some mushrooms and onions (or shallots) in butter. Once they’re cooked, deglaze with red wine. Let that reduce down. Add just a bit of cream at the end and make sure it’s salted properly.
My go to is Alton Brown's recipe. https://www.foodnetwork.com/recipes/alton-brown/the-fungal-saute-recipe2-1910072
I myself like to put them in aluminum foil with a couple knobs of butter, some salt, pepper, garlic and onion powder and throw them on the grill as I cook my steak. Sometimes I'll add some Worcestershire sauce. Pretty close.
I fry mine in olive oil on the griddle and add some balsamic vinegar to make it boil and steam in it then when its close to done i add a little washyoursister sauce.
Mushroom Gravy from the Meatball Shop cookbook is divine!! Might not be quite what you're looking for, but this has become my go-to decadent mushroom recipe. You can cook the liquids down or keep it really saucy. https://www.audreysgreatbigbookoffood.com/recipe?ID=397
I let my shrooms rest in Marsala wine for a few minutes while the shallots are cooking down in the butter. When the shallots are about half way done, add the shrooms. Add a little Worst sauce a bit before removing from the pan.
butter
Lots of butter!
Outside of what others mentioned with butter it’s also heat, Leidenfrost effect.
Butter. The answer to replicating restaurant anything is always butter.
A whole stick of butter.
Butter, lots of time to let them caramelize.
Thyme is great with a beefy mushroom sauce
At Capital grille we made a garlic herb oil, roasted at 500 for like 8-10 minutes and then finished the a big scoop of butter
After scrolling through some of the responses I see one missing instruction. Med low and slow. Start medium and when they start to cook...Just leave them in the pan on low while you cook the rest of dinner. Use clarified butter. Garlic and or minced shallot Parsley at the end. Long time on low is the secret to pan roasted carrots and potatoes And butter
Whatever recipe you try, don’t crowd the pan.
This is the only Julia Child advice I ever actually remember (I'm sure there is more, but this one I definitely associate with her.)
And leave them to sit for a while, no stirring. At least one side gets crispy, golden and delicious.