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    You are in: Home / Recipes / Inspired Steakhouse Mushrooms Recipe
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    Inspired Steakhouse Mushrooms

    Average Rating:

     23 Total Reviews

    Showing 1-20 of 23

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    • on June 25, 2011

      The broth on these yummy mushrooms is amazing. I made as written fallowing your suggestions to use red wine and bouillon paste. Those two suggestions contributed greatly in make a rich and flavorful broth. This is a must try recipe, thanks for the post.

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    • on June 24, 2011

      I made half the recipe to go with our steaks. I used merlot red wine. These mushrooms are so tasty. Thanks Muffin Goddess :) Made for Count Dracula and His Hot Bites for ZWT7

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    • on June 21, 2011

      Awesome mushrooms! And the sauce is wonderful. I would have used the leftover sauce for other dishes - but there was none left. I had read the other reviews and had lots of french bread to soak it up. lol. Thanks Muffin Goddess for a great dish that I can't wait to make again. Made for ZWT7 by a fellow Emerald City Shaker.

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    • on June 21, 2011

      Wow! The shrooms were delicious but that sauce is to die for. I did add a pinch of salt at my DH's request. After the shrooms were gone I froze the sauce in hopes of making some artisan bread for dipping later this week. The sauce would be great added to soups or stews. Thanks for a great recipe.

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    • on June 15, 2011

      The mushrooms are good, but the SAUCE!! Serve this with a crusty french bread, and dip it in the sauce as you eat it. Absolutely outstanding. I used cabernet sauvignon and an unsalted beef broth, and I did need to add some fake salt at the end. ZWT7

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    • on September 23, 2010

      5 stars for flavor- improved (to my liking) by thickening with cornstarch/cold water stirred into the boiling liquid drained from mushrooms.
      I made these for Father's Day and topped on grilled bison burgers & melted swiss cheese. Very delicious. These are also easily made in the crock pot on low (I also reduced butter by 2T.) Thank you so much for sharing!

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    • on September 10, 2010

      Wonderful yummy rich mushrooms. I halved the recipe but otherwise made as posted with a very delightful outcome. I used baby portabellas and sliced them. Had the mushrooms with recipe#421198. Spent a fraction of the cost of eating out but did not feel that I was compromised on restaraunt taste at all, just had no one to "bus" the table or wash dishes when I finished. Thank you for posting you'r recipe Muffin Goddess

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    • on January 05, 2010

      Absolutely delicious. I substituted olive oil for 2 tbsp butter, and used Baby Bellas. This recipe is supposed to serve 4, but the 2 of us knocked them off we ease. ;-)

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    • on October 07, 2009

      I made these with some left over riesling. I started them first and let them simmer while making the rest of my meal. They were very good. Not a mushroom left, okay there were a couple but I took care of that!! Used the left over liquid to make rice with. It gave the rice a wonderful flavor. Thanks so much. Can't wait to try it with other wines when I have just a little left in the bottle!

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    • on October 05, 2009

      Awesome! I made as directed, and let them simmer for a good while. I made with a nice ribeye first. The leftovers... let me tell you, these are AWESOME on burgers! Thanks for sharing! Made for PAC Fall 2009

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    • on April 17, 2009

      These are really good!!!! I love a recipe that smells good every step of the way and just keeps getting better. :) We used these to top some chedder/bacon burgers. Definately will be making again. Thanks! Made for PAC Spring 2009.

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    • on February 15, 2009

      Dee-licious!

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    • on April 26, 2008

      Excellent.

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    • on March 20, 2008

      Omg! Absolutely fantastic mushrooms. Made them to go with steaks and salad for hubby's birthday. He raved about how great these were. Will definately make these again.

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    • on March 09, 2008

      These were a wonderful side to the Prime Rib my neighbor made for dinner tonight. I simmered them for around and hour and the mushrooms held their firmness, but were cooked tender. I would have enjoyed a bit of thyme in the sauce, and think I will add about 1 t. of dried next time I prepare them. Very tasty! Thanks for posting!

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    • on January 14, 2008

      Made this to go with steak and baked potatoes. This is a rare treat for us and this dish made it more special! Delicious!!! I used red wine and skipped the green onions (I forgot to get them!) Going to try the leftovers in an omelet. Thanks for posting!

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    • on September 22, 2007

      I was really looking for a mushroom dish they serve at many Chinese restaurant buffets, but stumbled upon this gem... The picture by Parsley really inspired me... I used whole white button mushrooms, only 2 TBS of olive oil since I was out of butter and somehow totally forgot about the wine! I did use an organic worcestershire sauce and the paste variety of bouillion, since it is so superior to the cubes... I simmered my 'shrooms for about 45 minutes while the rest of my dinner was coming together, and my only regret was that I didn't have more mushrooms to cook! These babies were tender and very tasty. We did not miss the wine at all... I will probably try it with the wine and butter next time, but they were so delicious even without. A keeper in my book... I served them with some fried rice and chicken, but I could have eaten a whole plate by myself!!! Thanks for sharing!

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    • on September 17, 2007

      I made these yesterday to go with a meal that didn't happen. We ate them tonight with chicken. WOW, did they have flavor! As it turned out, I'm glad I used white wine. DH and I demolished the whole recipe by our selves. I don't know what I can say that hasn't been said so I'll just add my 5 stars and make "MMMMMMMMMMMMMMMMM" sounds!

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    • on June 24, 2007

      Rich and flavorful mushrooms! I used whole white button mushrooms. I simmered mine for 30 minutes. The long simmer really does make them so tender and yummy; not mushy at all. I sprinkled them with sliced scallion tops to garnish. Thanx for posting!

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    • on June 01, 2007

      OH WOW!!!!! The whole family loved these(even the mushroom and onion haters). We had them on grilled sirloin steaks...YUMMY!!! Perfect topper. I am going to use the idea of saving the juice too...Maybe a french onion soup for 1 or 2. MMMM. Made for ZWT 07

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    Nutritional Facts for Inspired Steakhouse Mushrooms

    Serving Size: 1 (289 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 160.5
     
    Calories from Fat 109
    68%
    Total Fat 12.2 g
    18%
    Saturated Fat 7.4 g
    37%
    Cholesterol 30.5 mg
    10%
    Sodium 598.2 mg
    24%
    Total Carbohydrate 7.2 g
    2%
    Dietary Fiber 1.6 g
    6%
    Sugars 3.5 g
    14%
    Protein 5.4 g
    10%
    Detailed Nutrition Values About Nutrition Info
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