Monday, April 7, 2014

Steak and Burger Mushrooms

Button mushrooms, sauteed and reduced in a bordelaise style butter and beef stock sauce, great as a side, on a sandwich or burger, or as a grilled meat topper, perfect for steaks!

Steak and Burger Mushrooms

Not that we ever put our grills up for the winter here in the Deep South, but springtime is prime grilling season for us, because summer is near unbearable standing outside over a hot grill. There's certainly been a lot of grilling going on here already at our new house since we moved in - I'm sure our neighbors think the only cooking we do is on the grill!

Frankly, there just hasn't been much time or energy leftover after moving for much more creativity than tossing some meat on the grill to be honest. It's just so quick and easy and now that we have a beautiful covered patio, much more pleasant too. It's been a rough job moving 20 years worth of stuff a load at a time, but thankfully, most of the old house is empty, and we are finally winding down... I think, though I swear, every time we go over there to get another load, it seems that our stuff is breeding!

I am a big fan of mushrooms - love them. Always have. I love them fresh and raw on a salad, stuffed, sauteed and added to a sandwich or burger, on grilled chicken or chops, in an omelet, and my favorite, as a steak topper. While I do prefer mushrooms fresh, I always keep a couple of cans or jars on hand, just in case I have a taste for them, and I have been known to eat them right out of the jar as a snack. This method of sauteing them is my favorite way, hands down when it comes to grilled burgers or steaks though. For burgers I do sliced, for steaks, I saute them whole.

Now, let's chat about the controversy surrounding cleaning of mushrooms. There are two camps generally speaking; one that says you must only wipe or brush them and never wet them, and the other who rinses or even soaks with abandon! Some real chefs and celebrity chefs still push the brushing theory to clean each mushroom individually. Really? Ain't nobody got time for that!

I have always been in the stick them in the colander and use my faucet sprayer to spray them off camp, then just shake off the excess water out over the sink. Besides, Alton Brown pretty much debunked that whole theory of waterlogged mushrooms in a Good Eats show episode that proved only a teeny, tiny bit of water retention occurred whether spraying, rinsing or even, yes, soaking them for as long as 30 minutes!

I really miss that show - it was interesting, educational & fun! But, I do have the entire series of Good Eats books, which are pretty fun too. I never pick one of them up without learning something new.

Anyway, I don't know about you, but if you know anything about how mushrooms are grown and what they grow in, well, let's just say you'd probably wanna rinse or soak them yourself, no matter what anybody else ever says!

Such silliness - let's just rinse them for heaven's sake, but like most produce, don't rinse them until just before you plan to cook or use them. It'll be okay, I promise, and you can forget about all that brushing and wiping (or heaven forbid peeling!) business.

This method of sauteing mushrooms is similar to a classical French Bordelaise style mushroom, though I short the wine and add beef stock or broth to make up the difference myself. I'm not a big wine drinker so if I don't already have red wine leftover, I just use the beef stock alone.

Sliced, sauteed mushrooms, appropriate for many uses, including, of course, sandwiches, steaks and burgers!
If you prefer a heavier wine flavor, which I do not, simply increase the wine and decrease the stock ratio accordingly, or eliminate the stock altogether and use all wine. Y'all already know that for steaks, ribeye is, and always has been, my favorite cut to cook and eat hands-down, and I tend to not mess with them too much. I absolutely love these mushrooms sauteed whole with a nice ribeye though. A mixed garden salad and a baked potato on the side and you have one great meal!

Steak and burger button mushrooms, sauteed whole and served with a grilled ribeye steak.
This is also the same method I use to make one of my all time, top favorite burgers, mushrooms with onions and Swiss cheese, but these mushrooms are just as good in an omelet, or spooned over chicken and even pork chops.

Sliced and sauteed mushrooms on a burger with caramelized onion and Swiss cheese.
Here's how to make them.

Recipe: Steak and Burger Mushrooms

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 45 min | Yield: About 4 to 6 servings

  • 1/4 cup (1/2 stick) of unsalted butter, divided
  • 1 cup of chopped sweet or yellow onion
  • 2 teaspoons of minced garlic
  • 1 (8 ounce) package of button mushrooms, whole or sliced, rinsed and drained
  • 1/4 teaspoon of freshly cracked black pepper
  • 1/2 teaspoon of dried tarragon
  • 3/4 cup of beef stock or broth
  • 1/4 cup of red wine
  • 1 tablespoon of Worcestershire sauce
  • Kosher salt, to taste

Melt 2 tablespoons of the butter in a large skillet, add the onion and cook until tender, about 4 minutes. Add the garlic and cook another minute. Add mushrooms, stir and cook over medium heat, stirring occasionally until they begin to soften. Add the pepper, tarragon, beef stock, red wine and Worcestershire sauce; bring to a boil, cover, reduce to medium low and let cook for 30 minutes. Uncover, increase heat to medium and cook another 15 minutes uncovered, or until sauce reduces by half. Remove from heat and stir in the remaining 2 tablespoons of butter, taste and season with salt. Serve immediately as a side or spooned over grilled steaks, chicken or burgers.

Cook's Notes: I do sliced for burgers and chicken, whole for steaks. I use the wine plus 3/4 cup of water with 2 teaspoons of beef base (like Better than Bouillon). If you prefer not to use wine, simply increase the broth to a full cup; if you prefer all or more wine, adjust accordingly.

Balsamic Mushrooms: Swap the Worcestershire sauce for balsamic vinegar.


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©Deep South Dish
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Check These Recipes Out Too Y'all!

Mama's Grilled and Smothered Chicken
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Super Easy Beef, Andouille and Mushroom Lasagna

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  1. looks good. you can peel mushrooms too i learned this from someone who worked in a restaurant. :-)

    1. I have heard that too but I ain't going there LOL!!

  2. I'm with you Mary, on how to clean mushrooms. I have never just "wiped" them, I rinse them in water & then place them on a kitchen towel & gently roll them to dry. Have been doing it this way for years. I don't have time to peel or wipe off each one. Anyway, I love mushrooms raw or cooked & especially love cooking them in butter & eating them with a "virgin" rib eye steak. Don't like marinating rib eyes as I want to taste their wonderful flavor. This recipe looks heavenly, will have to try it next time I make a burger or steak.

    1. I mean seriously Tricia! I think a lot of the folks who are washing them are trying to do that ahead & it will make them slimy if you do that. I do hope that you like my version of steak mushrooms - I have plans for some more myself this week with a grilled ribeye!! :) I guess eventually I will get off the grill and back to the kitchen, but this move has exhausted me.

  3. Like everything else, practice makes things go faster. I peel mine. Always have.

    You should get a green egg. I promise you, if you do, you'll probably never use your oven again lol.


    1. I've been considering one for years actually! The two major obstacles have been the cost and the fact that I did not have a covered patio before. With the new house that part has been eliminated but there's still that cost thing!

  4. I'm right with you on Ribeyes being the perfect cut for steak. They are my hands down favorite. These mushrooms look like they would go fabulously with one! I have done wine and rosemary in mushrooms before but I'm loving the other ingredients here, too and will have to give them a try!

    1. I know lots of people love T-bones and Strip but Ribeye has always been the best tasting to me! I hope you enjoy the mushrooms - let me know!

  5. Great sounding shrooms and I believe Alton

  6. "there just hasn't been much time or energy leftover after moving for much more creativity than tossing some meat on the grill"

    Not that there's anything wrong with that :)

    I always have to make extra because it is hard for Alexis and I to resist eating them straight out of the pan.

  7. First, Mary, thanks for this recipe! I worked my way through college waitressing at a steakhouse, and this looks a lot like what our cook prepared to go over chateaubriad. I adored them!

    If you know? how long will this keep once made, and will it freeze? Why?
    Because I am FOREVER buying lovely mushrooms when on sale ...and never cooking them! Dear Hubby is allergic. It's evening, I'm busy cooking, and it always seems like it's too much trouble to make one more thing just for myself. you know? I just never get around to cooking them. Ten days go by, and there they are, all nasty and slimy, guilt city in my crisper. Now, if I could make this the day I buy them, and keep them for whenever I'm serving beef, then that's a horse of a different color! My very favortie burger is with these sliced mushrooms and melted swiss!

    1. I hear that you can, but I can't say that I have ever frozen them myself. Next time you buy them, transfer them into a brown paper bag and fold the top over a few times. Mark it mushrooms! They keep way longer in the bag than the container.

      That's my favorite burger too!

  8. oops, Mary, my computer hiccuped. says I sent a comment - only my screen refreshed and what I was writing in gone. well, just know I think these are just marvelous -and next time I'll use better Worcestershire!

    1. Glad to hear that you enjoyed them Bonita! Not sure which brand you used, but I only buy Lea & Perrins Worcestershire sauce.

  9. just saw your reply. Love L&P. Waitressed my way through college, only thing the steakhouse used. But, well, Dad died, Mom moved and got a nurse/aide doing her cooking, Sister moved (giant to tiny kitchen), then Mom died...somehow, we have a slew of new condiments of all brands...and too much other stuff. I'm hiding in my kitchen from all the new clutter.
    Made these again using fresher mushrooms, better wine and someone's old bottle of store brand worcestershire. They were so divine, I've put steak and burgers on the menu 4 times this week! My mushroom and swiss burger last night (Sam's had ground chuck on sale for under $3/lb.) is the best burger I've ever put in my mouth - all due to your recipe here! And it's veggies, right? Garlic, onions and mushrooms - that's healthy for us, right? (oh, all that butter...and wine...) Nawh, it's all about the veggies, gotta be healthy. (and yes, I AM FLUFFY)

    1. Mushroom Swiss burgers are my favorite! Of course, when I have a taste for a burger, I pretty much love any burger.

      I know how much you must miss your parents. Mama died just 3 years after Daddy and with my brother and sister living in different states far away, I kinda felt like a 40-something orphan. Silly, I know. My husband just lost his mother very suddenly and unexpectedly a few weeks ago. He was very close to her and is having a hard time.


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