Alexander's Steakhouse Mushrooms

Plump and juicy sauteéd mushrooms are a no-brainer with a good steak, and this is the way they do them at Alexander's Steakhouse in Champaign. Amanda Z. requested this recipe; she said she and her husband have tried to replicate it at home but never get it just right.

Amanda: You probably didn't use enough butter! This seems like a good time to remember some words from the great Julia Child:

"The only time to eat diet food is while you're waiting for the steak to cook."

And:

"If you're afraid of butter, just use cream."

Well, I don't think cream would do the trick in this recipe, so if you're afraid of butter, you'll have to pass. But I wouldn't want you to do that—these are so good.Alexander's Steakhouse Mushrooms
Recipe modified for the home cook

2 pounds whole medium-size mushrooms
3 sticks (3/4 lb.) salted butter
2 teaspoons ground pepper
1/2 teaspoon table salt
1/2 cup Chablis (or other dry white wine; cook's choice)

Combine all ingredients and cook over medium-high heat until the mushrooms darken in color and become tender. Turn off the heat and finish by caramelizing in a preheated cast-iron skillet just before serving.

Serves 4.
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Sometimes simple is best, don't you agree? Many thanks to Kevin of Alexander's for so kindly sharing this recipe with us.

Does a restaurant or bar here in Champaign-Urbana serve up a dish you'd love to have the recipe for? E-mail me with your request and I'll do everything in my power to get it for you.

To see the previously published recipes from local restaurants, go to my companion blog, More Champaign Taste, and scroll down to the recipes section.