Button mushrooms, sauteed and reduced in a bordelaise style butter and beef stock sauce, great as a side, on a sandwich or burger, or as a grilled meat topper, perfect for steaks!

Steak and Burger Mushrooms

Not that we ever put our grills up for the winter here in the Deep South, but springtime is prime grilling season for us, because summer is near unbearable standing outside over a hot grill.

There's certainly been a lot of grilling going on here already at our new house since we moved in - I'm sure our neighbors think the only cooking we do is on the grill!

Frankly, there just hasn't been much time or energy leftover after moving for much more creativity than tossing some meat on the grill to be honest. It's just so quick and easy and now that we have a beautiful covered patio, much more pleasant too.

It's been a rough job moving 20 years worth of stuff a load at a time, but thankfully, most of the old house is empty, and we are finally winding down... I think, though I swear, every time we go over there to get another load, it seems that our stuff is breeding!

I am a big fan of mushrooms - love them. Always have. I love them fresh and raw on a salad, stuffed, sauteed and added to a sandwich or burger, on grilled chicken or chops, in an omelet, and my favorite, as a steak topper.

While I do prefer mushrooms fresh, I always keep a couple of cans or jars on hand, just in case I have a taste for them, and I have been known to eat them right out of the jar as a snack. This method of sauteing them is my favorite way, hands down when it comes to grilled burgers or steaks though. For burgers I do sliced, for steaks, I sauté them whole.

Now, let's chat about the controversy surrounding cleaning of mushrooms. There are two camps generally speaking; one that says you must only wipe or brush them and never wet them, and the other who rinses or even soaks with abandon!

Some real chefs and celebrity chefs still push the brushing theory to clean each mushroom individually. Really? Ain't nobody got time for that!

I have always been in the stick them in the colander and use my faucet sprayer to spray them off camp, then just shake off the excess water out over the sink. Besides, Alton Brown pretty much debunked that whole theory of waterlogged mushrooms in a Good Eats show episode that proved only a teeny, tiny bit of water retention occurred whether spraying, rinsing or even, yes, soaking them for as long as 30 minutes!

I really miss that show - it was interesting, educational & fun! But, I do have the entire series of Good Eats books, which are pretty fun too. I never pick one of them up without learning something new.

Anyway, I don't know about you, but if you know anything about how mushrooms are grown and what they grow in, well, let's just say you'd probably wanna rinse or soak them yourself, no matter what anybody else ever says!

Such silliness - let's just rinse them for heaven's sake, but like most produce, don't rinse them until just before you plan to cook or use them. It'll be okay, I promise, and you can forget about all that brushing and wiping (or heaven forbid peeling!) business.

This method of sauteing mushrooms is similar to a classical French Bordelaise style mushroom, though I short the wine and add beef stock or broth to make up the difference myself. I'm not a big wine drinker so if I don't already have red wine leftover, I just use the beef stock alone.

Sliced, sauteed mushrooms, appropriate for many uses, including, of course, sandwiches, steaks and burgers!

If you prefer a heavier wine flavor, which I do not, simply increase the wine and decrease the stock ratio accordingly, or eliminate the stock altogether and use all wine. Y'all already know that for steaks, ribeye is, and always has been, my favorite cut to cook and eat hands-down, and I tend to not mess with them too much. I absolutely love these mushrooms sauteed whole with a nice ribeye though. A mixed garden salad and a baked potato on the side and you have one great meal!

 

Steak and burger button mushrooms, sauteed whole and served with a grilled ribeye steak.

This is also the same method I use to make one of my all time, top favorite burgers, mushrooms with onions and Swiss cheese, but these mushrooms are just as good in an omelet, or spooned over chicken and even pork chops.

Sliced and sauteed mushrooms on a burger with caramelized onion and Swiss cheese.

Here's how to make them.




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