The Pioneer Woman’s Garlicky Grilled Mushrooms Are the Steak Night Side Your Menu Has Been Missing

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Steak is obviously the star of fancy steakhouse menus, but if we’re being honest, one of the main reasons why we like to splurge on a ritzy steakhouse meal every now and then isn’t the meat — it’s all about the sides. That’s because steakhouses usually take care to make their sides worthy of a special meal, whether that means turning boring spinach into a decadent, creamy dish, or loading a cup of onion soup with so much cheese and bread, it’s basically a sandwich. So how come when we make steak at home, we so often end up serving it with some plan jane grilled zucchini or a salad from a bag? A new recipe from The Pioneer Woman mag will change all that. It’s a grilled mushrooms side dish that you can make on the grill while your steaks cook or while they’re resting, and they have a bold, complex flavor so delicious, they’ll totally give you those steakhouse vibes at home.

There are two different ways to infuse these grilled cremini mushrooms with flavor. The first is that they actually sit in a marinade, just like you might do with meat you were planning to put on the grill. The marinade is a buttery mixture that includes soy sauce, lemon juice, honey, pepper, and garlic, hitting a wide variety of flavor notes that pair well with savory, succulent steak.

The second is that the mushrooms are basted with the reserved marinade as they cook on the grill. First they are grilled until they’ve taken on some grill marks, and then they’re brushed with the glaze and put back on the grill where the glaze concentrates and caramelizes, deepening the flavor of the mushrooms.

Then, with a final flourish, the mushrooms are taken off the grill and brushed with the buttery honey-soy-garlic sauce one more time before serving (we recommend The Pioneer Woman’s summery servingware). The end result is a platter of grilled mushrooms that are juicy, savory, buttery, and bold enough to perfectly accompany any cut of meat on the grill.

But if you don’t eat meat, it’s still worth making these mushrooms! They’re an amazing vegetarian side dish, too, and they’re equally delicious tucked into flatbreads or pitas to make a sandwich, used as a topping for a rice bowl, or tossed with stir-fried noodles.

The next time you fire up the grill, it’s time to let the side dish take the spotlight. The Pioneer Woman Magazine’s easy grilled mushrooms is a must-try.

In search of more summer recipes? Giada De Laurentiis has plenty:

Watch: A 5-Ingredient Grilled Pizza That’s Easier Than Ordering Takeout