This is probably my favorite way to prepare mushrooms to serve with steak.....

*********************************************************

Brandied Steakside Mushrooms
Recipe courtesy Paula Deen

Recipe Summary
Prep Time: 10 minutes Cook Time: 20 minutes
Yield: 4 to 6 people
3 pounds fresh mushrooms, sliced lengthwise
8 tablespoons butter
Seasoning salt (suggested: Jane's Krazy Mixed-up salt)
1/4 cup Worcestershire sauce
1/2 cup brandy

In a large skillet, saute the sliced mushrooms in the butter until brown. Sprinkle liberally with seasoning salt. Add Worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms. Add the brandy and continue to simmer until mushrooms are tender.
Serve with steak or roast beef.

I don't cook with mushrooms often. But, this is what I do: don't wash them. Take a damp cloth and wipe them. I would use a combo of olive oil and a little butter, for a richer taste. Saute until soft. If you want to add some wine do so for added flavor and cook until liquid is reduced.

I prefer butter with mushrooms. A little minced garlic and a splash of dry white wine. Or dry vermouth.

I've made Paula Deen's Brandied Mushrooms and they are excellent!!

Linda P

I make a variation of Paula's Brandied Mushrooms: I omit the seasoning salt because I think the Worcestershire is salty enough as it is, and I like to add some minced garlic, too. I also made these portobello mushrooms recently, and we really liked them.

* Exported from MasterCook *

Roasted Portobello Mushrooms with Blue Cheese

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 portobello mushrooms -- stems
removed
1 tablespoon soy sauce -- or to
taste freshly ground black pepper
3 tablespoons crumbled blue
cheese

1. Preheat oven or toaster oven to 425 degrees F (220 degrees C).
2. Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
3. Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.

Source:
"www.allrecipes.com"

- - - - - - - - - - - - - - - - - - -

I do wash mushrooms, and I saute them in just butter. Grind a little fresh black pepper if you want to. Do note that mushrooms often yield a fair amount of liquid. If you want to make the liquid thicker, you can use a little bit of arrowroot; it makes a nice transparent glaze. (That's for appearance only; I use arrowroot all the time and couldn't tell you what it tastes like.) About a tsp of arrowroot, 2 tsp of water, mix it up and blend in to the skillet just before serving.

The above sound good, but over here we just saute sliced mushrooms (I use the crimini variety for better flavor)in some olive oil or butter with sliced onions and sherry wine. No proportions, just until it looks like enough! The onions in dry sherry add a sweetness that's delish!

I always add a little onion to my sautting mushrooms, and I saute in half butter and half olive oil..so you get the good taste of butter and the good for you of olive oil.
And I always add wine of some sort...sherry, marsala, port...or just what we are having to drink.
For mushrooms over steaks for 10 people, you will probably want a pound and a half to 2 pounds of mushrooms....and make sure your pan is large enough so they saute and don't stew.
Linda C

Sauteed in butter with a splash of red wine.

I saute in bit of butter adding salt pepper and garlic poder to taste when they are just brwon I add a tablespoon of truffle oil

I like to start them in a hot pan so that they caramelize a bit before they start to release all that liquid. Just butter and 'shrooms is divine if you want to keep it very simple. I agree with using the criminis over the white buttons.

I'm a big fan of Paula Deen's Brandied mushrooms and cook them that way quite often. I think all mushrooms should be cooked in butter. It is a marriage made in heaven. I don't use the seasoned salt, either. I cook mushrooms at least once a week, along with carmelized onions (separately)for our steak night. My DH loves this meal.

I purchase the ready to cook type mushrooms in the bag quite a bit to speed things up, but when I don't I just brush the whole ones off with a mushroom brush or wipe them with a paper towel and slice them (when I want them sliced) with a mushroom slicer to speed things up.

i love them sauteed in butter and a little tarragon thrown in about halfway through. and i made alexa's recipe shortly after she first posted it--they are delicious! i don't always have brandy on hand but when i do, that is how we fix them. delicious with a nice piece of beef!