[US Navy Vet]

Any one know how to make those “Mushrooms” like you get over Steak in a Steakhouse(Texas Roadhouse/Outback/Longhorn)?

[kevkrom]

Any one know how to make those “Mushrooms” like you get over Steak in a Steakhouse(Texas Roadhouse/Outback/Longhorn)?

That's actually pretty easy. Get sliced mushrooms (or slice 'em yourself if you like) and put them in a skillet or sautee pan with a bit of butter (about 1/2 Tbl per 4 oz.). Cook them on medium high heat, stirring fairly often, until you've cooked the water out and they start getting dark. Deglaze the pan with a splash of white wine, and let the liquid cook off, as you get the good bits stuck on the bottom of the pan back onto the mushrooms. Serve immediately.

Same technique works for grilled onions.

[Jane Long]

Any one know how to make those “Mushrooms” like you get over Steak in a Steakhouse(Texas Roadhouse/Outback/Longhorn)?

Here's how I make mine:

Heat about 2 T olive oil and 1 T butter in sauté pan, till butter melts
Add 1/2 t garlic powder, or 1 clove crushed fresh garlic. Sauté 1 min.
Add mushrooms and sauté til mushrooms render their liquid...about 5-6 mins.
Add about 1/4 C red wine (doesn't have to be your best wine ;)
Simmer til liquid is reduced to desired consistency - about 4 mins.

I've been making my "steak" mushrooms like this for over 20 years and everyone seems to like them. Never any left over ;)

[condi2008]

This is from Tom Fox, chef de cuisine at San Francisco’s Acme Chophouse:

6 Tbs. olive oil
1 pound chanterelle mushrooms*, quartered if large
Salt and freshly ground pepper
6 fresh or 3 dried bay leaves
3 medium shallots, minced
1 garlic clove, minced
1 thyme sprig
1 cup beef broth
1 ½ Tbs. Banyuls vinegar or other wine vinegar
1 tsp. Dijon mustard

In a large skillet, heat 2 Tbs. of oil.
Add the chanterelles, season with salt & pepper and cook over moderately high heat until the liquid they release has evaporated, about 4 minutes. Continue cooking, stirring, until the mushrooms begin to brown, about 5 minutes longer. Add the remaining 4 Tbs. of oil, the bay leaves, shallots, garlic and thyme and cook over low heat, stirring, until the mushrooms are tender, 7 min. Add the reduced beef broth and simmer for 1 min. Remove from the heat and stir in the vinegar and mustard. Season with salt and pepper and remove from heat.
These can be prepared 4 hours ahead and reheated. Reheat the mushrooms and discard the bay leaves and thyme sprig.

*small portabellas (crimini) are a good, more economical substitute.