Steakhouse Mushroom Stew

D: Steph was flipping through the book and came across this stew recipe. I was pretty suspicious, but figured we’d give it a shot. I imagine it being served alongside a meat pie in a pub, or a steak; something like that.


  • 1lb mixed mushrooms
  • 1/2 stick butter
  • 2 onions, peeled and sliced
  • 4 cloves of garlic, minced
  • 1 bunch of fresh thypem, chopped (or 1TBsp dried)
  • a sprinkle or two of sea salt & freshly ground pepper
  • a splash or two of red wine
  • 1/2C heavy cream
  • 2 green onions, thinly sliced

Needed items:

  • skillet


Trim the mushrooms and cut larger mushrooms into smaller pieces. Smaller mushrooms may be left whole. Rinse all mushrooms well and dry.

Preheat a large skillet over medium-high heat, add butter, onions, and garlic.

Saute until onions begin turning golden brown. Add the mushrooms and cook. In a few minutes the musrooms will become soupy.

Add the thyme, salt & pepper. Continue cooking until most of the moisture has evaporated.

Add the wine and cream.

Continue simmering until the sauce has thickened. Stir in the green onions.


D: Absolutely delicious. This dish will be a goto side.. forever, just stellar. Takes quite a while to make, but it would go well with basically anything steakhouse or pub style. A delicious dish, just awesome. Try it.

S: I love mushrooms, and I love this. I’d eat all of it if I could. [D: and if I would let her]