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My Steakhouse Mushrooms are the best mushrooms for steak! Complete with a creamy cognac sauce, this mushroom recipe for steak is ready in less than 15 minutes, or less than 10 without the sauce. Add it to your favorite steak recipes for a homemade dish better than any steakhouse dinner!
Best Steak with Mushrooms
Steak and mushrooms are a perfect match. Earthy, tender mushrooms with juicy, delectable steak and a creamy sauce make for an amazing dinner every time. The best part is, it's so easy to make an amazing mushroom for steak recipe using simple ingredients.
My family loves these steakhouse mushrooms. Just about every time we're cooking up one of our favorite steak dinner ideas, they're asking for these mushrooms, too. Give them a try with your next meal!
Their all-time favorite mushroom and steak recipe is Steak Diane in a creamy cognac sauce.
I guess a better question is, what mushrooms don't? I use cremini mushrooms or white button mushrooms. You can buy pre-sliced white mushrooms to use. They're budget-friendly, tender, and extra delicious in this dish.
White mushrooms are a perfect pair for steak. They're earthy, tender, and hold up beautifully to a sauce and the natural flavors of steak without overpowering the meat itself.
If you're buying your mushrooms whole, you will have to slice and wash them. This is easy to do - take a damp paper towel and gently scrub the tops and undersides of the mushrooms. Then cut them into slices. Don't rinse the mushrooms, or they may absorb too much water and become mushy.
Seasoning for Mushrooms
The seasoning for mushrooms in this dish is super simple: it is just salt and pepper. You cook the mushrooms with onions and garlic, then add the sauce if desired, which really intensifies the flavors of the dish.
Can I make it without the sauce?
Yes! If you want to make steakhouse mushrooms without the cognac sauce, simply follow the instructions to saute them with garlic, onions, and seasoning. I also recommend adding the Worcestershire sauce for a bit of extra flavor and tenderness.
- Cognac: If you're making steakhouse mushrooms with the sauce, you can substitute cognac for brandy, Madeira wine, or dry white wine, whiskey, rum, bourbon, sherry, red wine, or cooking wine.
- Sliced mushrooms: You can use any variety of mushroom you like best. I use sliced white mushrooms or cremini mushrooms.
How to Store
Store in an airtight container for 3-5 days in the refrigerator.
How to Freeze
Allow to cool, then add to plastic freezer-safe bags labeled with the freezing date. Store in the freezer for 4-6 months.
What to do with leftovers
I love using leftover steak and mushrooms and making a delicious pasta dish. My leftover steak pasta recipe is absolutely amazing. I find I always cook an extra steak to make this dish the next day. It is so budget-friendly while still giving you amazing flavors!
What to Serve with Steakhouse Mushrooms
- Smoked Tomahawk Steak
- Grilled Porterhouse Steak
- Juicy Garlic Butter Steak Bites
- Air Fryer Steak Bites
- Grilled Ribeye
- Reverse Sear Ribeye Steak
This was so good!@sharyljean
Yum!!! It was delicious!@tishstump
I made this tonight and it was truly amazing so tender and juicy. Will definitely be making it again.@bz4u22003
Fantastic and Super Moist!@supplee2
Check out the story behind our Steakhouse Mushrooms!
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Easy Steakhouse Mushrooms
- Wooden spoon or spatula
- 8 ounces cremini mushrooms or white button mushrooms
- ¼ teaspoon salt and pepper
- 1 Tablespoon butter
- 2 cloves garlic minced
- 1 Tablespoon Dijon mustard
- ½ small onion
- ¼ cup Cognac or brandy, Madeira wine, or dry white wine
- 1 Tablespoon Worcestershire sauce
- ½ cup beef broth
- ¼ cup heavy whipping cream
Cooking the mushrooms
- Set heat to medium and add 1 tablespoon butter to a pan. Once melted, add sliced mushrooms and a pinch of salt and pepper. Saute for 1-2 minutes, stirring frequently. Add garlic and onions to the skillet and saute for another 2-3 minutes.8 ounces cremini mushrooms, ¼ teaspoon salt and pepper, 1 Tablespoon butter, 2 cloves garlic, ½ small onion
If making cognac sauce
- Remove the skillet from heat and add ¼ cup Cognac to the pan. Return to the heat once added. Be careful, as it may flare up! Saute for 1-2 minutes to allow the alcohol to cook down, then add 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, and ½ cup beef broth. Stir, then add ¼ cup heavy whipping cream to the skillet. Stir and allow to cook for 5 minutes until the sauce thickens.1 Tablespoon Dijon mustard, ¼ cup Cognac, 1 Tablespoon Worcestershire sauce, ½ cup beef broth