Steak and Ale Sauteed Mushrooms

"An easy to make side dish for a great steak or a tasty appetizer. Double or triple recipe and serve in crockpot for a party. From meals.com."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
20mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • Wash mushrooms in hot water.
  • Melt butter and margarine; add beef base, onion, garlic powder and black pepper.
  • Simmer mushrooms in mixture until soft.
  • Add wine.

Questions & Replies

  1. Do you make in pan on the stove?
     
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Reviews

  1. I too, worked for Steak and Ale for 10 years! I worked a lot in the kitchen and my favs were these Burgundy Mushrooms and the Hawiian Chicken and their Kensington Club! So delicious, its making my mouth water just thinking about it!!
     
  2. I hate mushrooms, always have, except for the Burgundy Mushrooms at Steak and Ale. I would actually order them for myself, so I was thrilled to find your recipe. Amazingly, these are exactly like those at the restaurant and they take less than 30 minutes to make. I used only butter and cut the beef base in half, and added 1 clove minced garlic. I actually add the wine and let it reduce before adding the mushrooms, and I only cook them for about 5 minutes. That way they aren't mush. I have to say, I ate 2 bowls and just seeing this again, I want some right now! Also, I tripled the recipe for a covered dish and they were a huge hit! Delicious!
     
  3. I worked at Steak and Ale for 5 years, thats basically how its done. Bravo. <br/><br/>I've seen a lot of silly copycat recipes that have lemon juice, vinegar, and all kinds of silly ingredients. I just use a stick of butter, and the restaurant used Gallo Hearty Burgundy in the mushrooms, and made a great kabob marinade with just the burgundy and tomato juice
     
  4. I, too, worked at S&A in the Atlanta area. We would make 30 pounds of mushroom per batch. Back then, as a teenager, I would not eat mushrooms, so I got others to taste them for me. Today, I can't get enough of these!
     
  5. Very good flavor. I used all butter instead of butter and maragrine. The 2 tsps of beef base made it a tad too salty for me. I look forward to making these again, but I'll either cut the beef base and wine in half or just double the mushrooms. Thanx for sharing!
     
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Tweaks

  1. For those that worked at Steak and Ale, I wouldn't by chance know the Escargot recipe. If so would you mind posting it. Thank you.
     
  2. The one tweak was we cooked the mushrooms until tender in a large pot first. We were taught to put them on the stove in the large pot and turn on the heat. We figured to add a small amount of water to get the process started a bit faster. This process would take about 30 minutes. The mushrooms were drained and rinsed and then the other ingredients were combined back in the pot. The wine was added last. Simmer for as long as you like. Also, there was white pepper in this recipe. The beef base was not like the stuff we have today.
     

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