Prep 5 mins
Cook 15 mins
What a delicious side dish to have with your grilled steak! I love cooking mushrooms when I am grilling. I can just put them on and pretty much forget about them. They don't really overcook, unless you burn them! Take your time with them if you want to. You can also cook them at a higher heat, but you really have to make sure you don't burn the garlic. Enjoy!
- 1 tablespoon butter
- 1 tablespoon olive oil (Spanish olive oil if you can)
- 1⁄4 cup shallot, thinly sliced
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced (baby portabella, cremini or button)
- 2 tablespoons sherry wine (not cooking sherry)
- salt and pepper, to taste
- 2 tablespoons parsley, chopped
- Heat the butter and olive oil in a frying pan over low-medium heat. Add shallots. Saute for 3 minutes; add garlic and saute for 2 more minutes.
- Add mushrooms and sherry and stir to coat. Saute for 10 minutes, stirring occasionally. Salt and pepper to taste.
- Sprinkle parsley on mushrooms for garnish.
Yum! I made these as directed to go along as a side with steak. But, I kept 'sampling' them while cooking the steak and there were very few left by the time the steak was done, lol. Thanks Nif for a great keeper that I'll continue making. Made for Zaar Stars Tag.
Nif, these are fantastic! I thought I was going to have to scrape DH off the ceiling when I served these with breezermom's "The Best Grilled Steak Ever" (recipe #341080). I found them so easy to make--I put them on just before throwing on the steaks and everything was done at about the same time. I did cut the oil back a smidge, but I guess I kept the temp low enough that the garlic still didn't burn. Thanks so much for sharing! Made for Went to Market Tag.
This is going to be my "go-to" sauteed mushroom recipe for steak and chicken from now on! Much lighter tasting than my old red wine version. You can actually taste mushroom! Thanks for this keeper, Nif!