I originally copied this recipe down from one of my mom's collections of things to make before leaving for college. It's been about 6 years since then, and this is my first time finally getting around to making these steakside mushrooms. As the name implies, these mushrooms go wonderfully served with a juicy steak, but they can be applied to other things as well; I made mine with some hot sausage, and eventually took those leftovers and made sandwiches.
The sandwiches were easy enough to put together - I just used whatever I had lying around, since I was short on time and didn't want to make a trip to the store. I layered some thinly cut spicy chicken sausage on sourdough, then covered with some of these delicious mushrooms. Topped with slices of cheese and toasted, the sandwich was a surprisingly delicious treat. Funny how sometimes things exceed your expectations in such a way as to surprise you.
1 1/2 lb. Crimini mushrooms, sliced lengthwise
8 tablespoons unsalted butter
Seasoning salt of choice(I used Lawry's)
1/4 cup Worcestershire sauce
1/4 cup water
In a large skillet over medium heat, sweat mushrooms until almost all the liquid had been evaporated from them. Add the butter and increase heat to medium-high. Saute mushrooms until brown, then sprinkle liberally with salt to taste. Add Worcestershire sauce and simmer until almost all the sauce is absorbed. Add water and bring to a simmer. Continue to simmer until mushrooms are tender. Serves 8.
Don't be afraid to be very liberal when adding the salt in this recipe. The mushrooms will thrive in the seasoning. I still haven't gotten around to trying these mushrooms as they were intended to be made - served with a slab of beef. However, seeing how well this recipe turned out, it will be on the top of my list of sides next time the urge to cook steak comes along.