You know when you go to a really great steakhouse, like Ruth’s Chris or Capital Grill, and you order the side dishes ala carte. The Steakhouse Mushrooms will always be on our table. Now you can make those savory, garlicky Steakhouse Mushrooms at home with this recipe. Grill up some steaks and crack open a delicious bottle of red wine…. for half the price of the steak house!
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These Steakhouse Mushrooms not only make an amazing side dish for anything grilled, they also make a great appetizer! Pair them with things like Baked Feta and/or Garlic Steak Bites.
For an amazing surf and turf steakhouse appetizer combo, add these two recipes to your menu.
Ingredients
Baby Bella Mushrooms: These are a super flavorful mushroom, brown in color and varying in size from ½ inch to 2 inches. They are also called cremini mushrooms or brown mushrooms.
Cleaning Baby Bella Mushrooms
When you prep your mushrooms do not submerge them in water. Use a paper towel or damp paper towel and brush the mushrooms clean. Then trim the bottom of any stems that look especially dirty or craggy.
Butter and Olive Oil: I recommend using salted butter and extra virgin olive oil for the most flavor.
Worcestershire: This lends complex savory/saltiness to your mushrooms. You can sub soy sauce if you do not have Worcestershire.
Onion Powder, Kosher Salt, Black Pepper: Crucial ingredients to season the mushrooms. You may want to taste the mushrooms before serving and add more salt/pepper as needed.
Garlic: The recipe calls for 2 chopped garlic cloves, but add as many as you like! Make sure you chop the garlic and do not mince it. The minced garlic has a better chance of burning and becoming bitter on the mushrooms.
Red Wine: Chances are if you are having a steak night then you are also sipping on some red wine. Save 2 tablespoon out of the bottle to deglaze the pan in the last step. If you don’t drink or don’t have red wine you can use beef broth in this step.
Parley: This is a garnish, but also adds a nice fresh flavor and scent to the mushrooms.
Step By Step
Before you get started.
This recipe comes together really, really quickly! I recommend getting all the ingredients ready and then reading through the recipe before starting!
- Clean and cut mushrooms.
- Pre-heat the pan.
- Sauté mushrooms.
- Add seasonings.
- Deglaze with wine.
Clean the mushrooms with a paper towel. Trim any craggy looking stems. Half the mushrooms, or quarter the really large ones.
Place the skillet over high heat. Preheat without any butter or oil for 1-2 minutes.
Add the butter and oil to the hot skillet and let the butter melt (the oil should sizzle a little). Add the mushrooms and toss to coat. Then let the mushrooms sit undisturbed for 2 minutes.
Give them a stir and let them sauté another 2 minutes.
Turn the heat to medium-low. If the mushrooms have release a lot of juice let them sauté another minute or two for the juice evaporate a little before moving on.
Add in the Worcestershire, salt, pepper, onion powder and garlic. Toss continuously for 2 minutes. ( if the pan is very dry at this point add a splash of olive oil)
Pour in the red wine and scrape up any bits on the bottom of the pan. Sauté another 2 minutes, stirring often.
Tips for Making the Best Steakhouse Mushrooms
- Pan Size is crucial to making good Steakhouse Mushrooms. If you use a pan that is too small the mushrooms will steam instead of brown and caramelize. We find that a 12 inch cast iron skillet is perfect.
- You have to start this recipe with a really hot pre-heated pan! That ensures that the mushrooms will brown and stay “meaty”. If you don’t pre-heat the pan the mushrooms will absorb the oil and become mushy and greasy.
- Sautéing these mushrooms in 2 minute increments is the perfect timing so they brown in the hot pan and yet they still have an al dente bite to them when it’s time to eat.
- Cut the mushrooms so they are roughly the same size. This allows the mushrooms to cook at about the same rate.
- When you clean the mushrooms do not submerge them in water. The mushrooms will absorb the water and cook up mushy instead of meaty. Use a damp or dry paper towel to brush them clean.
- Garlic, Red Wine and Butter are the most delicious things you can add to mushrooms!!!!
Steakhouse Side Dishes
Grill up some ribeye steaks and make these Steakhouse Mushrooms with a couple more side dishes from this list and you will have an amazing steakhouse experience at home. Not to mention for half the price!
Don’t forget to open a good bottle of red wine. One of our favorites is Bonanza, it is a red wine (Cabernet) that is under $30. It is made by the Wagner family that also makes Caymus, which is around $100 per bottle. We also love Justin, it tastes like a very expensive red, but is also under $30.
More Steakhouse Sides
Next time you grill steaks, add these steakhouse mushrooms and a couple of these side dishes!
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Steakhouse Mushroom Recipe
Equipment
- 12 inch cast iron skillet
Ingredients
- 1 lb baby bella mushrooms
- 2 Tbsp. salted butter
- 2 Tbsp. olive oil - – or extra virgin olive oil
- 2 tsp. Worcestershire sauce - can sub soy sauce
- 2 garlic cloves - chopped
- ½ tsp. onion powder
- ¼ tsp. kosher salt - more to taste
- ⅛ tsp. black pepper
- 2 tablespoon red wine
- 1 Tbsp. chopped parsley
Instructions
- This recipe goes fast. I recommend measuring and chopping the ingredients first, then read through the recipe and then start.Also for perfectly golden brown sauteed mushrooms it is important that you use a large enough pan so that the mushrooms brown and sauté (12 inch skillet). If the pan is too small the mushrooms will steam and look grey. It is also crucial that the pan is properly PREHEATED, otherwise the mushrooms will absorb the oil and become soggy.
- Brush mushrooms clean and cut them in half, if you have some really large ones you can quarter them, or if you have tiny ones leave them whole.1 lb baby bella mushrooms
- Pre-heat the pan WITHOUT any oil/butter over high heat for about 1-2 minutes Once the pan is very hot, add the olive oil and butter and swirl while the butter melts.2 Tbsp. salted butter, 2 Tbsp. olive oil
- As soon as the butter has melted add the sliced mushrooms. Toss the mushrooms in the butter and oil until coated, then allow to sauté, undisturbed, for 2 minutes so that they can start to release their liquid and brown.
- Then stir and continue to sauté another 2 minutes. Once the liquid has almost entirely evaporated lower the heat to medium-low.
- Then add in the onion powder, Worcestershire sauce, chopped garlic, salt and pepper. Continue to sautéing for 2 minutes while tossing constantly so that the garlic does not burn. If the pan is really dry you can add a dash of oil.2 tsp. Worcestershire sauce, 2 garlic cloves, ½ tsp. onion powder, ¼ tsp. kosher salt, ⅛ tsp. black pepper
- Finally add 2 tablespoon red wine and deglaze the pan. Let simmer for 1-2 minutes while tossing constantly.2 tablespoon red wine
- Remove from the heat. Taste a mushroom for additional seasoning.
- Garnish with chopped parsley, let cool for a few minutes and then serve.1 Tbsp. chopped parsley
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