Sauteed Baby Mushrooms, Del Frisco’s Style

Sauteed Baby Mushrooms

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Mr. Native Texan loves a good steak.  Unfortunately, he’s been unable to find one that lives up to his standards here on the east coast.

Back in Texas, good steaks practically grew on trees!  Del Frisco’s, located in the heart of downtown Fort Worth, was one of our favorite fancy steak houses.

They also have a location in Dallas, as well as in several other major cities across the US.  See all their locations here.

But this post is about mushrooms, not steaks. 🙂

True story: while dining at Del Frisco’s, our server accidentally brought us a side of Sauteed Baby Mushrooms.  Neither of us even liked mushrooms, but he left them at our table anyway.  So we tried them.  Amazing!

We were instantly converted.

Simple and tasty sauteed baby mushrooms with plenty of garlic. Just like Del Frisco's steakhouse.
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By the way, I actually called up the chef at Del Frisco’s to find out the exact recipe for their Sauteed Baby Mushrooms.

His slightly unenthusiastic response: Sherry, butter, lots of garlic, salt and pepper.  Cook for about 20 minutes on the stove.

Mr. Native Texan still does not like mushrooms in general, but he loves these! And they’ve earned a spot in the dinner rotation for Project: Eat More Veggies.

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Sauteed Baby Mushrooms, Del Frisco’s Style

  • Author: Yankee Homestead

Ingredients

Scale
  • 1 or 2 packages sliced baby bella mushrooms
  • Butter or coconut oil–2-3 TB (I use coconut oil.)
  • Sherry or white wine–about 1/4 cup
  • Lots of garlic, minced–1-2 TB
  • Unrefined sea salt & ground black pepper, to taste

Instructions

  1. Heat coconut oil (or butter) over medium heat in a pan on the stove top.
  2. Add sherry or white wine.
  3. Add garlic and saute for a few minutes.
  4. Add mushrooms and cook about 20 minutes, stirring occasionally. You many want to reduce the heat in order to prevent over cooking.
  5. Add salt and pepper to taste.
  6. Serve and enjoy!

Notes

I use white wine, and not a very good one. 🙂 We’re not wine drinkers, but I do keep one bottle each of red and white wine on hand for cooking.
The amounts, as you can see, are very inexact. Play around until you find a good ratio. You really can’t go wrong! And don’t be afraid to use what seems like too much garlic.

More simple & tasty veggie recipes:

Sauteed Baby Mushrooms
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Kathleen Henderson

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>

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