Steak and Ale Sauteed Mushrooms

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 burgundy wine sauce that will have you wanting more.

overhead view of copycat Steak and Ale sauteed mushrooms.

Steak and Ale Mushrooms Copycat Recipe

Steak and Ale restaurants 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 easily.

Steak and Ale Sauteed Mushrooms Ingredients

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.

Steak and Ale Sauteed mushrooms ingredients.

Ingredient Notes and Substitutions

When I went to culinary school, they also had us use a cheap box of wine for our cooking. Do you know what? The food tasted good. So I recommend something like a Franzia Burgundy for the 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 vegetable stock.

If you wanted to modify this recipe slightly, you could toss in some garlic. You could also use baby portobello mushrooms instead of button mushrooms.

What makes this recipe unique is that after you saute the mushrooms you will add some flour to make a roux. By making the roux, you will have a thick velvety smooth sauce that takes these mushrooms to the next level.

How to Make Steak and Ale Sauteed Mushrooms

  1. Melt butter in a large skillet over medium heat
  2. Add the mushrooms and season with salt and black pepper.
  3. Sauté until the mushrooms have browned.
  4. Sprinkle flour over the mushrooms and then cook the mushrooms for a few minutes.
  5. Add wine and stir. Cook until the sauce has thickened.
bowl of copycat Steak and Ale sauteed burgundy mushrooms.

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a bowl of copycat Steak and Ale sauteed mushrooms.

Steak and Ale Sauteed Mushrooms

You are going to love how easy it is to make these mushrooms.
4.67 from 3 votes
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Course: Appetizer
Cuisine: American
Keyword: Sauteed Mushrooms
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 249kcal


  • 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 all-purpose 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.


Calories: 249kcal | Carbohydrates: 10g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 399mg | Potassium: 460mg | Fiber: 1g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 3.1mg | Calcium: 13mg | Iron: 1.1mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. John Jenkins

    5 stars
    I worked at Steak and Ale back in the mid 70’s. I made these mushrooms many times. We used beef base instead of wine, but these came out very good..!

  2. Julia G

    I loved Steak and Ale’s Skillet of Beef! It was a little frying pan of beef and rice. SO GOOD! Have looked everywhere for the recipe. Would love to eat this again!

    • Frank Kelly

      Mushroom has no Roue Skillet of beef did. The secret to the mushroom was cooking them twice Soak in water to get dirt out them slowing cook with a little water for about 5 minutes. Then rinse them again. It gets out all the dirt. Then put back in the pan with butter sauce Add red wine just before serving

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