Show: Paula's Home CookingEpisode: Christmas
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In a large skillet, saute the sliced mushrooms in the butter until brown. Sprinkle liberally with seasoning salt. Add Worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms. Add the brandy and continue to simmer until mushrooms are tender.
Serve with steak or roast beef.
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Photo: Brandied Steakside Mushrooms Recipe
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By I LUV PASTA
New Jersey
on February 22, 2012
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These came out fantastic and were really simple. Made them to go along with a rib roast at big christmas dinner party and everyone loved them.
Be sure to at the very least double the amount of mushrooms in this recipe when serving a lot of people. After cooking, the mushrooms shrank so much. I ended up going back to the supermarket and buying many more packages to make another batch.
I also made these a second time to go along with filet mignon and it was all eaten up. I didn't have brandy on me this time, so I just used butter. Still delicious, just didn't have that extra kick and depth from the brandy.
I highly recommend this to go along with a nice steak...and a glass of red wine.
By bzimme7128
Hattiesburg, MS
on April 21, 2011
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I make them all the time. They taste like mushrooms you would pay extra for at a restaurant. My family and I love them, and the friends to whom I have served them have been impressed.
By Cooking Cutie11
Rockland County, NY
on February 16, 2010
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I made these to serve with rib eye steak. I halved the recipe and we still had some left over (only 2 of us were eating this. They had a good, mushroomy flavor, but I felt like I still needed to add more salt after cooking.
Read all 88 reviews