Do you miss Steak and Ale? You can recreate Steak and Ale Sauteed Mushrooms at home. These simply sauteed mushrooms are divine. They are sauteed in butter and then enrobed in a velvety rich wine sauce that will have you wanting more.
Steak and Ale have been out of business for a long time. But you can still create some of their best-known recipes at home. The beauty of a copycat recipe is that you can always recreate that memory whenever you want. These Steak and Ale mushrooms are amazing. They are made very directly.
You will need fresh white button mushrooms, onions, butter, salt, pepper, flour, and some cheap wine. I often keep a box of inexpensive burgundy wine around the house for cooking. When I went to culinary school, they also had us using a cheap box of wine around for our cooking. Do you know what? The food tasted good. So I something like a Franzia Burgundy for this wine. If you don’t want to do that, use a glass of wine that is hearty, and very fruity. If you don’t drink alcohol, you may want to use chicken stock, beef stock, or even a vegetable stock.
If you wanted to modify this recipe slightly, you could toss in some garlic, and then use some baby portobello mushrooms, this would also work very well.
What makes this recipe unique is that after you saute the mushrooms you will add some flour, allow the flour to cook for a moment or two, and then you can begin to add the wine. By making the roux, you will make a thick velvety smooth sauce that takes these mushrooms to the next level.
Steak and Ale Sauteed Mushrooms
- 1 pound mushrooms
- 6 tablespoons butter
- 1/4 cup onion chopped
- 2 teaspoons beef base (optional)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon black pepper
- 2 tablespoons flour
- 1 cup burgundy wine
- Wash mushrooms in hot water. Dry off with a paper towel and slice the mushrooms. In a large skillet over medium heat melt the butter, then add the mushrooms. Season with salt and black pepper. Saute until the mushrooms have browned. Sprinkle flour over the mushrooms and then cook the mushrooms for a minute or two.Add wine, and stir, the sauce will thicken.If you have never used beef base before it is sold right next to soups, stocks, and bouillon in the grocery store. Bouillon is concentrated paste that is ideal for making soups, gravies, and anytime you need a boost of flavor.