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One of the questions I always get is “how do I make a mushroom side for steak, you know, like how you get in restaurants?” Well, if you’ve ever asked that question, today is the day for you. There are a few tricks to help you get that signature steakhouse taste, and they involve a few ingredients you wouldn’t expect.
Check out the recipe below and hit me up in the comments if you have any other ways you dress up your mushroom side for steak yourself! As always, if you make this, tag me online with #cooklikeag and @dranthonygustin so I can check it out!
Here’s how to make it:
Cook Time: 20m
- 1 yellow onion, sliced thin
- 2 shallots, sliced thin
- 3 ounces brandy or scotch
- 12 mushrooms, sliced thin
- 4 cloves garlic, minced
- 3 tablespoons animal fat (duck fat, ghee, butter)
- sea salt
- Slice and mince all ingredients and have them en place.
- Slowly saute the onions, shallots and garlic in the animal fat. Slow is the key here. The slower you saute, the more the flavor pops. Stir frequently.
- When the onions begin to carmelize and stick to the pan, add the liquor and scrape all of the cooked on matter off of the pan. This is where all of your flavor comes from.
- Add sliced mushrooms and sea salt, toss and let rest for a few minutes. The heat of the rest of the mixture should cook down the mushrooms enough where they should still be lightly firm yet not mushy.