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Creamy Steakhouse Mushrooms

Source of Recipe

From "Love Welcome Serve" by Amy Nelson Hannon


Recipe Introduction

"Steak and mushrooms are a match made in heaven, and these mushrooms are divine—savory, rich, earthy, and creamy. They smell amazing when they're simmering away on the stove. I serve these with any kind of beef, on it or beside it. I spoon them over rice, mashed potatoes, or pasta. It's one of Sam's favorite sides!"

List of Ingredients

â—¦ 1 ½ pounds portobello mushrooms
â—¦ 1 tablespoon unsalted butter
â—¦ 2 tablespoons olive oil
â—¦ 1 shallot, chopped
â—¦ Salt
â—¦ 2 cloves garlic, lightly smashed
â—¦ 1 cup beef stock
â—¦ ½ cup dry sherry
â—¦ 1 tablespoon spicy brown mustard
â—¦ 1 teaspoon Worcestershire sauce
â—¦ ¼ cup heavy cream
â—¦ Leaves from 2 or 3 fresh thyme sprigs


Recipe

Wipe the mushrooms with a paper towel to remove any dirt or grit. Remove any stems that are especially tough. Cut the mushrooms into ½-inch-thick slices.

In a large saucepan or a cast iron skillet with a lid, melt the butter and oil over medium-low heat. Sauté the shallot just until fragrant. Add the mushrooms to the pan, sprinkle with salt, cover with the lid, and increase the temperature to medium. Allow to cook for 10 minutes, stirring occasionally. The mushrooms will cook down and turn a pretty brown.

Remove the lid and drop the smashed cloves of garlic into the pan, then stir in the stock, sherry, mustard, and Worcestershire. Simmer, uncovered, for 10 minutes, stirring occasionally. Add the cream and the fresh thyme and simmer, uncovered, for another 10 to 20 minutes, or until reduced and thickened. Taste for salt and adjust as needed.

Serves 6