How do you make a quick weeknight steak and salad dinner special? Add sautéed mushrooms, of course. The sweet and savory combination of garlic and vermouth, combine with the smokiness of the grilled steak to create a restaurant style taste experience, without leaving the house!
For the mushrooms
You can prepare these while the steak is on the grill.
1 Tablespoon Olive Oil
4 Tablespoons of Butter
2-6 Cloves of Garlic, finely minced (personal preference applies to the quantity of garlic used)
3/4 Pound Cremini Mushrooms (baby portabellas), cleaned and sliced
3/4 Cup SWEET Vermouth (the red one)
1 Teaspoon Bisto (you can omit this, but it thickens the sauce as well as adds a dark glossiness)
Warm the olive oil in a sauté pan. Add the butter and melt over low heat. Add the minced garlic and sauté about 5 minutes, careful to not let it brown.
Add in the mushrooms and sauté until they are softened and lightly browned.
Add the sweet vermouth. Simmer over very low heat, about 10 minutes.
Add the Bisto, sauté a few minutes until sauce thickens. Keep warm until ready to serve.