Mushrooms and steak are a match made in culinary heaven. When paired together, the earthy umami flavor of mushrooms perfectly complements the rich, beefy taste of a good steak. While you can simply sauté some basic white or brown mushrooms as a topping for your steak, preparing specialty mushrooms like oyster, shiitake or portobello can take your dish to the next level.
One of the most decadent steak and mushroom combinations is pairing a juicy, grilled ribeye or sirloin steak with meaty beef steak mushrooms. These beauties have a unique texture and mild beef-like flavor that lives up to their name. When cooked properly, they make a phenomenal topping for any cut of steak.
In this article, I’ll provide my foolproof method for preparing succulent beef steak mushrooms to serve alongside a nice steak dinner You’ll learn how to clean, slice and cook these specialty mushrooms to perfection I’ll also share serving ideas and recipes to create a sensational steakhouse-worthy meal right in your own kitchen. Let’s get cooking!
What are Beef Steak Mushrooms?
Also known as ox tongue or tongue mushroom, beef steak fungus (Fistulina hepatica) is a unique edible mushroom that grows on trees, especially oak. Native to Europe, they can also be found in some parts of North America.
These distinctive mushrooms have a bright red, moist exterior that resembles a slice of raw meat. When cut open, the inside reveals a soft white flesh with a mild acidic taste. Both the interior flesh and outer skin are edible.
Beef steak mushrooms have a tender, succulent texture similar to a filet mignon. Their tangy, lemony flavor pairs wonderfully with beef. When cooked, these mushrooms develop a meaty umami flavor.
How to Buy and Store Beef Steak Mushrooms
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Look for mushrooms that are bright red and moist on the exterior with no dark brown spots. Avoid any that appear dry or shriveled.
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The interior should be pale white with no dark discoloration.
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Opt for smaller, younger mushrooms which will be more tender. Large mature ones can be woody.
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Store fresh beef steak mushrooms in the refrigerator in a paper bag for up to 5 days. Do not wash them until ready to use.
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You can also find dried beef steak mushrooms online or at specialty stores. Rehydrate them before cooking.
Prepping Beef Steak Mushrooms to Cook
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Clean – Use a soft brush or paper towel to gently wipe away any dirt or debris from the mushroom surface. Avoid rinsing with water which can cause them to get slimy.
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Trim – Carefully trim away any dark or damaged spots on the mushrooms with a paring knife.
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Slice – For sautéing or grilling, slice the mushrooms about 1⁄4 to 1⁄2 inch thick so they cook evenly. Keep slices intact.
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Marinate (optional) – For added flavor, toss sliced mushrooms with olive oil, balsamic vinegar, garlic and herbs before cooking. Let marinate 15-30 minutes.
How to Cook Beef Steak Mushrooms 3 Ways
These succulent mushrooms are delicious prepared using a variety of cooking methods. Here are my top 3 favorites:
1. Sautéed
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Heat 1-2 Tbsp butter or olive oil in a skillet over medium-high heat.
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Add sliced beef steak mushrooms in a single layer and cook 3-5 minutes until lightly browned.
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Season with salt, pepper and a splash of lemon juice.
2. Grilled
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Toss sliced mushrooms with olive oil. Season with salt, pepper and herbs.
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Grill over direct high heat 2-3 minutes per side until nicely charred.
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Squeeze fresh lemon juice over mushrooms when done.
3. Roasted
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Toss sliced mushrooms with olive oil on a baking sheet. Season with salt and pepper.
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Roast at 400°F for 15-20 minutes, flipping once halfway through.
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Finish with a squeeze of lemon juice and chopped parsley.
Serving Suggestions for Steak and Mushrooms
Beef steak mushrooms make a perfect topping for steaks, burgers and meatier dishes:
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Place sautéed mushrooms over grilled ribeye, NY strip or filet mignon steaks.
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Serve grilled mushrooms alongside hanger, flank or skirt steak.
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Top a juicy burger with roasted mushrooms for added richness.
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Fold diced raw mushrooms into ground beef before forming burger patties.
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Mix sliced mushrooms into a hearty beef stew or stroganoff.
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Skewer cubes of steak and mushroom together for shish kabobs.
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Stuff mushrooms under the skin of a chicken breast before roasting.
However you prepare and enjoy them, beef steak mushrooms offer a uniquely succulent texture and mild tangy flavor that complements beef phenomenally. Their meaty texture also makes them a great plant-based substitute for meat in vegetarian and vegan dishes.
With this simple guide, you’ll be ready to turn ordinary steaks into an extraordinary meal with the addition of these incredible beef steak mushrooms. Now grab a nice bottle of red wine, light the candles and get ready to indulge in the ultimate steakhouse dinner in the comfort of your home.
FAQs About Preparing Beef Steak Mushrooms
What is the best way to cook beef steak mushrooms?
All three methods produce great results, but I find sautéing to be quick and best highlights their tender texture. Grilling adds nice char flavor while roasting develops a deeper umami flavor.
Can you eat beef steak mushrooms raw?
Absolutely! Their mild tangy flavor is delicious sliced paper thin and enjoyed raw in salads or as crudité.
What herbs go well with beef steak mushrooms?
Fresh thyme, rosemary, sage and parsley all complement their flavor nicely. I also like a little lemon zest or a squeeze of fresh lemon juice.
Can you freeze or dry beef steak mushrooms?
You can freeze sliced mushrooms for up to 3 months. To dry them, use a food dehydrator or low oven until completely dehydrated, then store in an airtight container. Rehydrate before use.
How do you know if a beef steak mushroom is still good to eat?
Look for bright, moist red exterior with no dark spots. Interior should be pale white with no discoloration or sliminess. Mushrooms that appear dried out or have brown spots should be discarded.