The easiest side dish ever, these Buttery Brandied Sauteed Mushrooms take less than 15 minutes to make and are absolutely amazing served on their own as a side dish, or as a sauce for steak, chicken or pork. Buttery, creamy and delicious, you won’t be able to get enough of these delicious morsels.
Mushrooms are delicious.
If you are not in the “I love mushrooms” camp, then you should probably stop reading now.
Because we are about the make the most amazing mushrooms ever.
Buttery, creamy, packed with the most delicious rich flavor, these mushrooms are the s***.
They’re for real.
You’re going to love these buttery brandied sauteed mushrooms.
I use plain old white mushrooms for this recipe, but you can use any mushrooms you would like.
This would be amazing with some fresh shiitake mushrooms, or perhaps some criminis.
Whatever you want guys.
Here are a couple items I use to cook with on a regular basis (these are Amazon affiliate links – I earn a small commission if you buy through these links – but it helps me pay for everything that goes into this blog!):
– I love to cook in this super awesome non-stick ceramic skillet when I make dishes like this.
– I love walnut cooking spoons. They work well for cooking, but really, I like the way they look. Yes, sometimes that’s a thing.
How to Make Buttery Brandied Sauteed Mushrooms
Not only are these things amazing tasting, they are super simple to make, and take less than 15 minutes from start to finish.
First, make sure the mushrooms are rinsed well. Mushrooms tend to be dirty straight out of the package.
I’ve forgotten to rinse them before and the results were not ideal, i.e. mushrooms with dirt sauce.
SEE BELOW FOR STEP BY STEP PHOTOS.
Heat the butter in a skillet over medium heat and add the mushrooms.
We want to cook them for about 5 minutes, until they start to soften and wilt a bit.
Add the brandy and cook about 2-3 minutes, or until most of the brandy has evaporated.
Then add the beef broth and thyme. Again, cook until most of the liquid is absorbed, about 2-3 minutes.
And the best part…add the cream and cook until thickened, about 2-3 minutes.
Finish with salt (add more or less according to taste) and dive in.
These sauteed mushrooms with brandy would be awesome served over steak, as a topping for potatoes, or just eaten alone. With your fingers. Straight out of the pan.
If you want to fancy up your meals, check out these other awesome accompaniments:
Vietnamese Salsa – great to serve with grilled meats
The Under 5 Minute Blender Hollandaise – great served over eggs, chicken or beef
The Best Remoulade Sauce – Perfect dipping sauce for veggies
Creole Gravy – Amazing served over grilled chicken
Truffle Mayonnaise – Good on so many things, but especially these quick and easy Truffle Fries
Creamy Chipotle Bacon Avocado Sauce – Great over chicken or served as a dip
Did you make these sauteed mushrooms? Leave a comment below and let me know how they turned out!
Buttery mushrooms sauteed in brandy and stock and finished with a touch of cream.
- 1 8 oz. package white mushrooms
- 2 tbsp. butter
- 2 tbsp. brandy
- 2 tbsp. beef broth
- 1/2 tsp. salt
- 2 tbsp. cream
- 1 sprig thyme
Heat butter in a skillet over medium heat and add mushrooms.
Cook until mushrooms start to soften, about 5 minutes.
Add the brandy and cook 2-3 minutes, or until most of it has absorbed.
Add the beef broth and thyme. Cook until most of the liquid is absorbed, about 2-3 minutes.
Add the cream and cook until thickened, about 2-3 minutes.