Steak with Wild Mushrooms and Mashed Potatoes Recipe

Steak with Wild Mushrooms and Mashed Potatoes Recipe for Wine Lovers

If you’re searching for a mashed potatoes recipe that feels worthy of a steakhouse, this is it: juicy seared ribeye, buttery wild mushrooms, and cloud-like potatoes that are made to meet a great glass of wine. This is comfort food with polish—simple enough for a Saturday night in, special enough for date night or a dinner party.

We’ll walk through an easy, reliable mashed potatoes recipe, show you how to cook the steak so it’s deeply browned on the outside and tender inside, and build a rich wild-mushroom pan sauce from all those tasty brown bits. Along the way, you’ll find clear wine pairing tips so you know exactly what wine goes with this dish—whether you’re shopping at Total Wine, Trader Joe’s, BevMo, or a local bottle shop.

About This Dish

Steak, potatoes, and mushrooms are a classic trio in American cooking. Think steakhouse platters loaded with ribeye, baked potatoes, and sautéed mushrooms—the kind of hearty food that feels instantly celebratory.

This recipe takes that classic idea and refines it just enough:

• Ribeye steak brings marbling and big beefy flavor.
• Wild mushrooms (like cremini, shiitake, or oyster) add an earthy, woodsy depth.
• A luxuriously creamy mashed potatoes recipe ties everything together into one rich, comforting plate.

Wild mushroom and potato sides are often served alongside grilled steak in both American steakhouses and European bistros, especially in the fall and winter when earthy flavors shine. The combination naturally invites wine to the table: mushrooms echo the savory, umami notes in many red wines, and butter-rich potatoes love wines with enough acidity to cut through the richness.

What makes this dish special is balance. You get:

• Crispy, browned edges on the steak and mushrooms
• Silky, buttery mashed potatoes underneath
• A glossy pan sauce that pulls every component into one cohesive bite

Yet, despite the restaurant-level flavors, the actual technique is very home-cook friendly. No special equipment required—just a heavy skillet, a pot for potatoes, and a bit of attention to timing.

Key Ingredients & Their Role

Ribeye Steak

Ribeye is the star of this dish. Its marbling (those thin streaks of fat) melts as it cooks, basting the meat from within and infusing the pan with flavor for your mushrooms and sauce.

• Look for: 1–1½ inch thick bone-in or boneless ribeye, choice or prime grade.
• Why it works with wine: The richness and fat content call for a red wine with some tannins and structure, like Cabernet Sauvignon or a sturdy Merlot.

Wild Mushrooms

Use a mix for depth of flavor—cremini, shiitake, oyster, or maitake all work well.

• Role in the dish: They bring earthy, savory, umami notes that echo flavors often found in Pinot Noir, Syrah, and many European reds.
• Texture: When properly browned, they offer a meaty chew that stands up to the steak without competing with it.

Potatoes

For a truly luxe mashed potatoes recipe, choose starchy or all-purpose potatoes:

• Yukon Gold: Naturally buttery, with a creamy texture.
• Russet: Fluffy and light; great if you like ultra-smooth mash.

Potatoes are the comforting, neutral base that soak up butter, cream, and the mushroom-steak pan sauce. They also act as a buffer for bigger, more tannic reds, making those wines feel smoother.

Butter, Cream, and Garlic

• Butter & heavy cream transform simple potatoes into something special—silky, rich, and gently sweet.
• Garlic and fresh herbs (like thyme or rosemary) add aroma without overwhelming the steak.

For wine pairing, this richness means you want:

• Enough acidity in the wine to keep each bite feeling fresh.
• Enough body so the wine doesn’t taste thin next to the butter and beef.

Stock and Pan Fond

A splash of beef or chicken stock plus the browned bits (fond) in the skillet form the base of a quick pan sauce.

• This sauce picks up flavors from the steak, mushrooms, garlic, and herbs for a concentrated, savory finish.
• Sauces like this are fantastic with structured reds—each sip resets your palate for the next rich bite.

Together, these ingredients create a dish that is rich, earthy, and satisfying—but still balanced enough to be a perfect partner for well-chosen wine.

Recipe: Steak with Wild Mushrooms and Mashed Potatoes

At a Glance

• Servings: 2 generous portions (easily doubled)
• Prep Time: 20 minutes (plus optional 30 minutes for bringing steak to room temp)
• Cook Time: 35–40 minutes
• Total Time: 55–60 minutes
• Difficulty: Moderate (great for an ambitious home cook)

Ingredients

For the Steak & Mushrooms

• 2 ribeye steaks, about 1–1½ inches thick (10–12 oz each)
• Kosher salt and freshly ground black pepper
• 2 tablespoons neutral oil (canola, avocado, or grapeseed)
• 2 tablespoons unsalted butter
• 8 oz wild mushrooms, sliced (cremini, shiitake, oyster, or a mix)
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
• ½ cup beef or chicken stock (low-sodium)
• ¼ cup dry red wine (optional, but great for extra depth)
• 1 teaspoon Dijon mustard (optional, for body and tang)

For the Creamy Mashed Potatoes

• 1½ pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
• 4 tablespoons (½ stick) unsalted butter, room temperature
• ½–⅔ cup warm heavy cream or whole milk (start with ½ cup and add as needed)
• 1–2 cloves garlic, smashed (for gently flavoring the cooking water)
• 1½ teaspoons kosher salt (plus more to taste)
• Freshly ground black pepper, to taste

Optional Garnishes

• Chopped fresh parsley or chives
• Flaky sea salt

Step-by-Step Instructions

1. Prepare the Steak

1. Pat the ribeye steaks dry with paper towels.
2. Season generously on both sides with kosher salt and freshly ground black pepper.
3. Let the steaks rest at room temperature for 20–30 minutes while you start the potatoes. This helps them cook more evenly.

2. Start the Mashed Potatoes

1. Place the potato chunks in a large pot and cover with cold water by about 1 inch.
2. Add 1½ teaspoons kosher salt and the smashed garlic cloves.
3. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
4. Cook until the potatoes are fork-tender, about 15–20 minutes.

3. Sear the Steaks

1. While the potatoes simmer, heat a heavy skillet (cast iron is ideal) over medium-high heat.
2. Add the neutral oil and heat until shimmering.
3. Lay the steaks in the pan away from you and do not move them for 3–4 minutes, until a deep brown crust forms.
4. Flip the steaks and add 2 tablespoons butter to the pan.
5. Tilt the pan slightly and spoon the melted butter over the steaks for another 2–4 minutes, depending on thickness, until they reach your desired doneness (about 125°F for medium-rare, 135°F for medium).
6. Transfer steaks to a warm plate or cutting board, tent loosely with foil, and rest for at least 8–10 minutes.

4. Sauté the Wild Mushrooms

1. In the same skillet (do not wipe it out), return to medium heat.
2. If the pan looks very dry, add a small splash of oil.
3. Add the sliced mushrooms in an even layer and let them cook undisturbed for 3–4 minutes so they brown.
4. Stir and continue cooking another 3–4 minutes until most liquid has evaporated and mushrooms are nicely browned.
5. Add the minced garlic and thyme and cook 30–60 seconds, just until fragrant.

5. Make the Pan Sauce

1. Pour in the red wine (if using), scraping up any browned bits from the bottom of the pan.
2. Let it reduce by about half, 1–2 minutes.
3. Add the stock and simmer another 3–4 minutes until slightly thickened.
4. Whisk in the Dijon mustard if using and taste for seasoning, adjusting salt and pepper as needed.
5. Keep warm on low while you finish the mashed potatoes.

6. Finish the Mashed Potatoes

1. When the potatoes are fork-tender, drain well and discard the garlic cloves.
2. Return potatoes to the hot pot and place over low heat for 30–60 seconds, shaking the pot to evaporate excess moisture.
3. Mash with a potato masher or press through a potato ricer for extra-smooth texture.
4. Add the room-temperature butter and mash until incorporated.
5. Gradually pour in the warm cream or milk, stirring gently, until you reach your desired creamy consistency.
6. Season with more salt and pepper to taste. This is your core mashed potatoes recipe—simple, rich, and endlessly useful.

7. Plate and Serve

1. Slice the rested steak against the grain.
2. Spoon a generous portion of mashed potatoes onto each plate.
3. Top or surround with steak slices.
4. Spoon the wild mushrooms and pan sauce over the steak and potatoes.
5. Garnish with chopped parsley or chives and a sprinkle of flaky sea salt, if desired.

Nutrition & Dietary Notes (Per Serving, Approximate)

• Calories: 900–1,050
• Protein: 45–55 g
• Carbohydrates: 45–55 g
• Fat: 55–70 g
• Dietary: Contains dairy; naturally gluten-free if using gluten-free stock and mustard.

This is an indulgent, special-occasion meal—perfect for when you want your mashed potatoes recipe to share the spotlight with a great bottle of wine.

Perfect Wine Pairings for Steak with Wild Mushrooms and Potatoes

The flavor profile here is rich, savory, and earthy: marbled ribeye, butter, cream, and wild mushrooms. You’re looking for wines with enough body, tannin, and acidity to stand up to the dish, plus some earthy or dark-fruit notes that mirror the mushrooms.

What Wine Goes with Steak, Wild Mushrooms, and Mashed Potatoes?

Aim for medium- to full-bodied reds with:

• Moderate to firm tannins for the steak’s fat
• Fresh acidity to cut through the butter and cream
• Savory, earthy, or herbal notes to complement the mushrooms

Here are specific styles and regions that pair beautifully and are widely available in the U.S.

1. California Cabernet Sauvignon (Napa or Sonoma)

• Why it works: Bold blackcurrant and blackberry fruit, firm tannins, and often hints of cedar and tobacco match the richness of the ribeye.
• Flavor bridge: The steak’s char and the mushroom pan sauce love the oak and spice you often find in Napa or Sonoma Cab.
• Where to buy: Look for $18–$30 California Cabs at Total Wine or BevMo; Trader Joe’s often has solid value labels in the $12–$20 range.

2. Oregon Pinot Noir

• Why it works: Pinot from the Willamette Valley tends to be medium-bodied with bright red fruit (cherry, cranberry) and earthy, forest-floor notes that echo the wild mushrooms.
• When to choose it: If you prefer something more elegant and less tannic than Cabernet, this is a gorgeous match for the mushroom component and the creamy mashed potatoes.
• Where to buy: Many reliable bottles sit in the $20–$30 range at local wine shops, Total Wine, and select Trader Joe’s locations.

3. Washington State Merlot or Red Blend

• Why it works: Washington Merlot and red blends often deliver ripe dark fruit, supple tannins, and good acidity.
• Texture match: The softer tannins play nicely with the butter in the mashed potatoes recipe, while still having enough structure for the ribeye.
• Where to buy: BevMo and Total Wine typically stock Washington blends in the $15–$25 sweet spot.

4. Old World Options: Bordeaux, Rioja, and Northern Rhône

If you love European wines, these styles are excellent with steak, wild mushrooms, and potatoes:

• Left Bank Bordeaux (France): Cabernet-driven blends with earthy notes, graphite, and black fruit—great with ribeye and pan sauce.
• Rioja Reserva (Spain): Tempranillo with red fruit, leather, and spice; its savory profile pairs beautifully with the mushrooms.
• Syrah from Northern Rhône (France): Peppery, smoky, and meaty—almost like a seasoning for the steak in wine form.

Most U.S. shops will have solid French and Spanish options between $18–$30, especially at larger retailers like Total Wine.

Using Vinomat for Personalized Pairings

If you want to dial in your pairing even further, Vinomat can help you match this exact Steak with Wild Mushrooms and Potatoes dish with bottles you can find near you. Simply input the dish (or your own spin on this mashed potatoes recipe), and Vinomat will suggest styles and producers that fit your taste and budget.

Cooking Tips & Techniques

For the Steak

• Start with a dry surface: Pat the steak very dry so it sears instead of steaming.
• Don’t overcrowd the pan: If your skillet is small, cook one steak at a time so you get a proper crust.
• Use high heat, then rest: A hot pan builds flavor quickly; resting afterward lets juices redistribute, keeping the steak tender.
• Invest in a thermometer: It takes the guesswork out—pull around 125°F for medium-rare, 135°F for medium.

For the Mushrooms

• Let them brown: Don’t stir too often at the start; mushrooms need time in direct contact with the pan to caramelize.
• Season in layers: A pinch of salt early to help draw out moisture, then adjust at the end once the sauce is reduced.
• Mix varieties: Combining cremini with something more assertive like shiitake gives complexity.

For the Mashed Potatoes Recipe

• Start in cold water: This helps the potatoes cook evenly and prevents a gluey texture.
• Do not overmix: Overworking potatoes releases starch and can make them gummy. Mash gently, then fold in butter and cream.
• Warm dairy = smoother mash: Heat cream or milk slightly before adding so it incorporates easily.
• Taste and adjust: Potatoes need more salt than you think; taste at the end and adjust until the flavors pop.

These small technique tweaks turn a basic steak-and-potatoes plate into something that feels restaurant-worthy—and wine-ready.

Serving Suggestions

To really showcase this dish, think like a small, cozy steakhouse.

• Plating: Spread a generous swoosh of mashed potatoes on each warm plate, arrange the sliced steak slightly overlapping on top, and spoon the mushrooms and sauce over and around. That way every forkful gets potato, steak, and mushroom.
• Temperature: Warm plates help keep everything hot, especially the potatoes and sauce.
• Garnish: A sprinkle of fresh herbs and flaky sea salt adds color, aroma, and a little crunch.

For sides and accompaniments:

• Simple green vegetables: Lightly sautéed green beans, roasted Brussels sprouts, or a crisp green salad with lemony vinaigrette balance the richness.
• Bread: A crusty baguette or sourdough is perfect for catching leftover sauce.
• Wine service: Pour your chosen red into glasses about 10–15 minutes before serving so it can open up. Aim to serve most reds just below room temperature (around 60–65°F) so the alcohol doesn’t dominate.

This approach turns a great mashed potatoes recipe and a couple of steaks into a full, polished dining experience at home.

Conclusion

Steak with Wild Mushrooms and Mashed Potatoes is one of those meals that feels like a night out—without leaving your own kitchen. The creamy, well-seasoned mashed potatoes recipe, the seared ribeye, and the earthy mushrooms all invite a thoughtful glass of wine, whether it’s a Napa Cab, an Oregon Pinot, or a classic Rioja.

Use this mashed potatoes recipe as your base, play with different mushroom mixes, and explore a few of the wine recommendations above. With Vinomat as your pairing guide, you can keep discovering new bottles that make this rich, earthy dish taste even better every time you cook it.