30 min serves 6-8

Steak with Sautéed Mushrooms with Shallot and Thyme

Easy, make-ahead, holds and reheats well, this recipe is better made a day in advance, it stores and reheats beautifully. See recipe notes for more details.
Gluten-Free Keto Paleo

ACTIVE: 10 min. PASSIVE: 20 min. DIFFICULTY Easy


  • 32 OZ white button mushrooms, stemmed and quartered 
  • 7 T butter, divided
  • 1 small shallot, minced
  • 2 cloves garlic, mashed or passed through a garlic press
  • 1/4 C vermouth, Pernod or dry white wine
  • 1 T fresh thyme, stemmed and minced
  • 1/4 C chicken or vegetable stock
  • 1 t sea salt
  • If your mushrooms are large, cut in to 6 (not 4, as in “quartered”) pieces. The goal is to have the mushroom pieces be approximately the same size for even cooking.
  • To reheat, warm in pan over medium low heat until heated through, about 5 minutes. Alternately reheat in a microwave safe dish in 30-40 second intervals, stirring, for a total of 1 1/2 to 2 minutes total.
  1. Melt 6 T butter in large sauté pan over medium heat until foamy. Add shallots and garlic and reduce heat to medium low, stirring until softened, about 3 to 4 minutes.
  2. Add mushrooms and cook, stirring occasionally for 2 to 3 minutes. Add vermouth or wine and stir until almost evaporated. Add stock and continue cooking, about 12-15 minutes. deglazing the pan with a whisk until most of the liquid has evaporated and the mushrooms begin to brown and crisp at the edges.
  3. Add remaining 1 T butter, salt and fresh thyme, stirring to incorporate, remove from heat and cover with foil. Gently reheat over medium low heat if needed before serving.
  4. Mushrooms can be prepared 2 days in advance, stored in container with lid in the refrigerator. Remove 1 hour before serving and bring to room temperature before reheating.


Steak with Sautéed Mushrooms with Shallot and Thyme

Amount per 69

  • 93kcal

  • 1.26g

  • 8.87g

  • 3.16g


Recipe developed by   Jennifer Borchardt