When I get a hankering for steak I often also can’t stop thinking about the steakhouse mushrooms like those at Ruth’s Chris Steak House. But, when I make these at home I sometimes skip the steak and put these mushrooms right on top of a baked potato. They’re that good!
Many steak aficionados enjoy their cuts with a side of chimichurri sauce or some good, old A-1 sauce. But, for me the mushrooms are the must-have accompaniment to my steaks. This recipe has a deep flavor and just a little bit of a zesty profile thanks to lemon juice, thyme, and a splash of soy sauce. The acid and vinegar in chimichurri and in A-1 is the counterbalance to the rich steak, and the lemon and herbs in the sauce for the mushrooms does the same thing here.
INGREDIENTS
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 1/2 lbs (24 oz) baby bella (cremini) mushrooms
- 1/8 teaspoon garlic powder
- 1/2 teaspoon salt
- black pepper to taste
- 1 teaspoon soy sauce
- juice of 1/2 lemon
- 1 tablespoon beef stock
- 1 teaspoon fresh thyme leaves
- parsley for garnish (optional)
PREPARATION
- Trim stems of mushrooms so that only caps remain. In a large skillet heat butter and olive oil together over medium-high heat. Place mushrooms in pan in single layer. Sauté for 5 minutes or until beginning to brown.
- Flip mushrooms and sprinkle with garlic powder, salt, and pepper. Sauté for 5 more minutes.
- Add soy sauce, lemon juice, stock, and thyme. Cook for 2-4 more minutes or until liquid has mostly cooked off. Garnish with parsley and serve alongside potatoes, steak, chicken, or pork chops.