Emeril's Wild Mushroom and Onion Steaks

Total Time
Prep 10 mins
Cook 10 mins

This was off Emerils site and I wanted to make sure I didn't lose it! It's safe here :)

Ingredients Nutrition

  • 4 (10 ounce) boneless rib-eye steaks, about 1 inch thick
  • salt & freshly ground black pepper
  • 14 cup olive oil
  • 6 cups sliced assorted fresh wild mushrooms (shiitakes, chanttrelles, oyster or black trumpet)
  • 2 cups sliced onions
  • 2 tablespoons minced garlic
  • 8 tablespoons unsalted butter, cut into cubes


  1. Using your hand, pound the steaks once or twice.
  2. Season with salt and pepper.
  3. Heat the olive oil in a large saute pan.
  4. When the oil is very hot, sear the steaks for about 3 minutes on the first side, turn the steaks over and saute for 2 minutes on the second side.
  5. Add the mushrooms, onions and garlic and saute for 1 minute.
  6. Season with salt and pepper.
  7. Turn the steaks over to the first side, dot with butter cubes, cover the skillet and cook for 1 minute.
  8. Remove the skillet from the heat.
  9. To serve, place the steaks on a platter and cover with the mushrooms and onions and juices from the pan.


Most Helpful

I made exactly per directions. Steaks cooked perfectly. After removing the steaks, I splashed the onions and mushrooms with 1/4 cup balsamic vinegar and 2 tbs chicken broth to make a thin sauce as per your recipe Balsamic Pork Chops #62319. Yummy!

BeachGirl June 20, 2003

We had this steak last night for dinner and liked it. We used portabellas. It was easy to prepare and fast to make, which was nice for a mid-week meal. Thanks!

Dr. Jenny April 01, 2009

What a wonderful and delicious way to prepare steaks! Great flavor and it really hit the spot! Thanks for sharing.

Lainey6605 July 29, 2008

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