Master Recipe: Creamy Sautéed Mushrooms & Shallots

Andy Anderson !


Here’s a master recipe that will compliment just about any cut of beef you choose to put them on. They have wonderful taste, but will not overpower the beef.

They are easy to prepare, and all you have to do is keep them warm, until needed.

I don’t look at these as a side dish… I look at them as a topping.

So, you ready… Let’s get into the kitchen.

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10 Min
20 Min
Stove Top



4 Tbsp
sweet butter, unsalted
16 oz
white or brown button mushrooms, stems removed and sliced
1 large
shallot, chopped finely, about 2 tablespoons
1/4 c
heavy or double cream
salt, kosher variety, to taste
black pepper, freshly ground, to taste
thyme sprigs, just the leaves
2 Tbsp
italian flat-leaf parsley chopped


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2Gather your ingredients.

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3Melt the butter in a skillet over medium heat.

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4Add the sliced mushrooms.

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5Cook until the mushrooms are beginning to brown, and most of the liquid has evaporated, about 8 to 10 minutes.

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6Add the shallot, and cook for an additional minute.

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7Add the cream, and continue to cook until most of the cream has evaporated, about 1 – 2 minutes.

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8Chef’s Note: Taste, and add a bit of salt and/or pepper, if necessary.

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9Remove from heat and stir in the thyme, and parsley.

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10Cover and reserve until needed.

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12These mushrooms will compliment just about any cut of beef, just add them and enjoy.

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13Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: French