Home » From Fast Food to Fine Dining: Copycat Restaurant Recipes for Every Taste! » Steak and Ale Sauteed Mushrooms
by Stephanie Manley, Last Updated 7 Comments
Jump to Recipe Jump to Video Print Recipe
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.
Table of Contents
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.
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
- Melt butter in a large skillet over medium heat
- Add the mushrooms and season with salt and black pepper.
- Sauté until the mushrooms have browned.
- Sprinkle flour over the mushrooms and then cook the mushrooms for a few minutes.
- Add wine and stir. Cook until the sauce has thickened.
Love Mushrooms? Try These Recipes
- Cream of Mushroom Meatballs
- Deep Fried Mushrooms
- Homemade Cream of Mushroom Soup
- Mushroom Bisque
- Mushroom Pot Roast
- Olive Garden Stuffed Mushrooms
- Outback Steakhouse Sauteed Mushrooms
- Sausage Stuffed Mushrooms
- Smashburger Mushroom Swiss Burger
- Vegetarian Stuffed Mushrooms
Favorite Steakhouse Side Dish Recipes
- Parmesan Crusted Asparagus
- Steakhouse Baked Potato
- Texas Roadhouse Rolls
Check out more of my easy side dish recipes and the best copycat restaurant recipes here on CopyKat!
Steak and Ale Sauteed Mushrooms
You are going to love how easy it is to make these mushrooms.
4.67 from 3 votes
Print Pin Rate Add to Collection
Course: Appetizer
Cuisine: American
Keyword: Sauteed Mushrooms
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4
Calories: 249kcal
Author: Stephanie Manley
Ingredients
- 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
Instructions
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.
Video
Notes
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.
Nutrition
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 CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.
REVEALED: Copycat Secrets for 2023
free email bonus
Yes, you CAN make it at home!I'll show you how.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Previous Post: « Creamy Shrimp Dip – this is a quick and easy dip to make.
Next Post: Hooters Chicken Wing Sauce »
Reader Interactions
Comments
John Jenkins
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..!Reply
fnaf
A healthy, easy but simple dish to make. I will learn to make this dish.Reply
Mushroom is a very good food for health and everyone should know what kind of mushrooms are safeReply
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!
Reply
I was a cook at steak n ale and the mushrooms were started by making a roue with flour and butter. This thickened the sauce.
Reply
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
Reply
Trisha
I would like to find a recipe for Dale’s seasoning/marinade or a mock recipe.
Reply
