By james art 
When it comes to steak sides, there are some tried and true pairings that come to mind. We’re talking creamed spinach, French fries and mac and cheese to name a few. But celebrity chef Robert Irvine’s favorite steak side is a classic with an elevated twist: olive poached mushrooms.
The Food Network star spoke with Chowhound at the New York Food and Wine Festival and shared her top picks for serving with steak. “If I go to a steakhouse, I go all the way,” he said. “I love mushrooms poached in olive oil. That’s my number one.” Irvine noted that his wife is lactose intolerant, so mushrooms poached in olive oil are among their favorite orders. They’re also fans of sauteed spinach — but mushrooms come first.
Although olive-poached mushrooms are his first choice, Irvine also enjoys a nice crumbled cheese salad with his steak. The crisp, cool lettuce is a welcome addition to the rich flavors of the meat.
How to Roast Mushrooms in Olive Oil Like Robert Irvine
Sauteed mushrooms are a delicious companion to steak, but poaching them in olive oil provides a touch of sophistication, instantly elevating the dish. And it’s super easy to do. “You just clean the mushrooms, start frying them in a pan and then add more olive oil, lower the heat and let them seep in and cook,” explained Robert Irvine. “Strain your butter. You can use it some other time. It’s amazing. Some fresh herbs, chives or whatever you want.”
However, there are some mistakes with mushrooms that you should avoid if you want to really get the best results. While you should certainly be sure to rinse off any visible dirt that has crusted over the mushrooms, don’t over wash the mushrooms. Mushrooms get wet easily, so they won’t fry well when soaked in water and you’ll end up with a weird texture.
You also want to save the seasoning for the end of the cooking process. Salting them too early can slow down the browning process and affect your texture. Save that sprinkler for the finishing touch.