Steakhouse Mushrooms
These steakhouse mushrooms are even better than a restaurant! Sautéed mushrooms coated with some balsamic and garlic are incredible and so easy to make and are an impressive side dish for any steak dinner.
Servings: 4 people
Cost: $5
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 pound cremini mushrooms, stems removed, cleaned and halved (also known as baby bella mushrooms)
- ¼ cup shallots
- 2 cloves garlic, finely minced
- 1 tablespoon aged balsamic vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
- Optional Garnish: fresh thyme, Italian parsley, or chives.
Instructions
- Sauté: Heat a large skillet (at least 10-inches, cast iron preferred) over medium-high heat. Melt butter and oil then add the mushrooms. Allow mushrooms to sauté for 5 minutes, then stir. Continue to sauté an additional 10 minutes. They should start to brown but still have some moisture in the pan.
- Combine: Add the shallots and stir frequently to sweat the shallots. If shallots start to brown, lower the heat (about 4 - 5 minutes). Add the garlic and stir for an additional 1 minute. Remove from heat and then add the balsamic vinegar, salt, and pepper. Garnish with fresh parsley or herbs.
Nutrition
Calories: 108kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 152mg | Potassium: 311mg | Fiber: 1g | Sugar: 3g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.5mg
