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Steak is obviously the star of the menu at a high-end steakhouse, but let’s be honest, one of the main reasons we occasionally want to treat ourselves to a fancy steakhouse meal isn’t the meat, but the side dishes. That’s because steakhouses usually take care to make their side dishes worthy of a special meal. That means turning boring spinach into a decadent, creamy dish, or tossing a ton of cheese and bread into a cup of onion soup to basically make it a sandwich. So why, when we grill steaks at home, do we often accompany them with some grilled zucchini from Planjay or a bagged salad? A new recipe from The Pioneer Woman magazine changes everything. It’s a grilled mushroom side dish that you can make on the grill while your steaks are searing or resting, and it’s so delicious with its rich, complex flavors that it’ll totally give you that steakhouse vibe at home.
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There are two ways to infuse grilled cremini mushrooms with flavor. The first is to actually marinate them, just like you would any meat you plan to put on the grill. The marinade is a buttery mixture that contains soy sauce, lemon juice, honey, pepper, and garlic, which exudes a variety of flavors that pair well with a savory, juicy steak.
Second, brush the mushrooms with the reserved marinade while you grill them. First, sear the mushrooms until they’re browned, then brush with the glaze and return them to the grill, which helps the glaze concentrate and caramelize, deepening the mushroom flavor.
And for the finishing touch, remove the mushrooms from the grill and baste them with another layer of buttery honey soy garlic sauce before serving (we recommend summery servingware from The Pioneer Woman). The resulting grilled mushroom platter is juicy, flavorful, buttery and rich enough to pair perfectly with any meat on the grill.
The Pioneer Woman Floral Medley 3 Piece Serving Platter
But even if you don’t eat meat, these mushrooms are still worth a try! They make a great vegetarian side dish, are equally delicious in flatbread or pita sandwiches, as a rice bowl topping, or tossed with yakisoba noodles.
Next time you’re grilling, take a look at side dishes: Try these Easy Grilled Mushrooms from The Pioneer Woman magazine.
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Looking for more summer recipes? Giada De Laurentiis has loads:
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