Colorado Springs Military Newspaper Group

Cooking Corner

Mushroom Side Dish Is Almost a Meal Unto Itself

By Caroline Dipping

Q: My wife and I have always enjoyed Donovan’s Steakhouse in La Jolla, Calif. Their steaks are absolutely the best you can find, but we also really love their sautEed mushroom side dish. They’re so good, I honestly think I could eat those as a meal all by itself.
We’ve tried to recreate them at home and have not even come close. If you could get the recipe, it would be greatly appreciated. They are described on the menu as SautEed Mushrooms; button mushrooms sautEed with thyme, rosemary and black pepper. In addition to the ingredients, I’m thinking there must be some secret to marinating them because the flavor carries through the entire mushroom, not just the surface. — Dan Rubens in Ramona, Calif.
This recipe, created by executive chef Martine Venegas, calls for simple ingredients — prepared with a slight twist. The mushrooms take a brief bath in lemon water to get them clean before being cooked. They can even be made ahead, then reheated right before serving. Enjoy!


1 pound large button mushrooms
2 cups water with the juice of 1 lemon
4 tablespoons unsalted butter
1 tablespoon minced garlic
Salt and black pepper to taste
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh parsley
Makes 4 servings

Rinse mushrooms in lemon water and pat dry. Cut mushrooms in half while you heat a large saute pan. Add the mushrooms and butter to the pan and saute until mushrooms are golden brown. Add the garlic, salt and pepper and cook for 2 minutes more. Pull off the heat and place mushrooms in a shallow pan, draining all the liquid. Sprinkle thyme and rosemary on top of the mushrooms. When ready to serve, heat up the saute pan again, add the precooked mushrooms and saute until hot. Sprinkle parsley, and serve immediately.
From executive chef Martine Venegas, Donovan’s Steakhouse
Caroline Dipping writes about food for The San Diego Union-Tribune.

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