Steakhouse Mushrooms Recipe

I crafted Steakhouse Mushrooms as a simple side for steak or roasted chicken that uses one unexpected pantry ingredient to make them truly stand out.

I almost didn’t believe something so simple could steal the show next to a thick steak. My Steakhouse Mushrooms do just that, and with cremini mushrooms and unsalted butter the flavor gets oddly rich without trying too hard.

It’s the sort of side that makes you pause, spoonful going back for more, my Steakhouse Mushrooms feel like they deserve a spot on any list of Mushroom Side Dishes. I promise there are little tricks in here that’ll surprise you, tiny flavor lifts you won’t expect from a quick skillet side, so don’t blink or you’ll miss it.

Ingredients

Steakhouse mushrooms are simple but mighty.

Big, meaty mushrooms soak up butter and brown into deep caramelized bits that taste almost like steak.

Garlic and shallot bring sharp, savory notes, and Worcestershire adds a salty, umami boost that makes things feel rich without being greasy.

A splash of beef broth keeps them juicy while thyme and parsley brighten the finish.

This side is low in carbs, has some fiber and minerals, and feels indulgent without being heavy, you can eat it with steak, toss it with pasta, or just snack right from the pan.

• Cremini mushrooms, meaty, low calorie, provide fiber, potassium, and savory umami flavor.
• Butter gives richness and browning, adds fat and flavor, not much micronutrients.
• Olive oil adds healthy monounsaturated fat and helps sear without burning.
• Garlic brings sharp, aromatic bite and trace antioxidants, not sweet but pungent.
• Shallot is milder than onion, adds subtle sweetness and savory depth.
• Worcestershire adds complex umami, tangy and salty depth from anchovy and vinegar.
• Beef broth brings meaty stock flavor and keeps mushrooms moist while cooking.
• Thyme and parsley brighten flavors, thyme earthy, parsley fresh and herbaceous.

Ingredient Quantities

• 1 lb cremini or baby bella mushrooms
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 small shallot, finely chopped
• 1 tbsp Worcestershire sauce
• 1/4 cup low sodium beef broth
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper, to taste

How to Make this

1. Wipe mushrooms clean with a damp towel or very quick rinse, pat dry and halve larger ones so they’re all roughly same size.

2. Heat a large skillet over medium-high heat until hot, add 1 tablespoon olive oil and 1 tablespoon butter and let the butter melt and foam.

3. Add mushrooms in a single layer, do not crowd the pan, cook undisturbed 4 to 5 minutes so they brown, then stir and cook another 4 to 6 minutes until deep golden and most of the moisture has evaporated; if the pan gets crowded, do them in batches.

4. Push mushrooms to the side, add the finely chopped shallot and cook about 1 minute until soft, then add the minced garlic and cook 30 to 45 seconds until fragrant but not burned.

5. Stir everything together, pour in 1 tablespoon Worcestershire sauce and 1/4 cup low sodium beef broth, use a spatula to scrape up any browned bits from the bottom of the pan.

6. Add 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme), simmer 2 to 3 minutes until the liquid reduces and becomes glossy and coats the mushrooms.

7. Remove from heat and stir in the remaining 1 tablespoon butter and 2 tablespoons chopped fresh parsley so the sauce gets shiny, then taste and season with salt and freshly ground black pepper.

8. Let sit 1 minute so flavors settle, then serve warm alongside steak or roasted chicken.

Equipment Needed

1. Large heavy skillet (10 to 12 inch)
2. Spatula or wooden spoon for scraping up browned bits
3. Tongs or slotted spoon to turn mushrooms while they brown
4. Chef’s knife (sharp)
5. Cutting board
6. Measuring spoons and a 1/4 cup measuring cup
7. Small bowl or plate to hold mushrooms if you do batches
8. Clean damp kitchen towel or paper towels to wipe mushrooms
9. Small heatproof bowl or spoon for mixing butter, parsley and finishing the sauce

FAQ

Steakhouse Mushrooms Recipe Substitutions and Variations

• Cremini or baby bella mushrooms → white button, shiitake, or sliced baby portobello. White buttons are milder, shiitake add deeper umami, portobellos give a meatier bite.
• Unsalted butter + olive oil → ghee, avocado oil, or vegan buttery spread. Ghee holds up to high heat and adds nutty richness; avocado oil keeps it lighter.
• Worcestershire sauce → low-sodium soy sauce or tamari with a splash of balsamic vinegar, or a tiny bit of anchovy paste. Gives the same salty, savory umami if you dont have Worcestershire.
• Low sodium beef broth → low-sodium chicken broth, vegetable or mushroom broth, or 1/4 cup dry red wine diluted with water for a deeper, steakhouse flavor.

Pro Tips

– Dry the mushrooms really well before cooking. If theyre wet theyll steam not brown, so pat with paper towels and let them sit a few minutes. Dont salt early or youll pull out moisture and lose that crisp sear.

– Dont crowd the pan, do them in batches if needed so each piece gets contact with the hot surface. A heavy skillet like cast iron or stainless works best, heat it well then add oil first, add butter near the end for flavor.

– Boost the umami near the finish with a tiny splash of Worcestershire or soy sauce, or just a drop of balsamic for a touch of sweetness. Add delicate fresh herbs at the end so they stay bright and dont go bitter.

– For glossy sauce stir in a cold pat of butter off the heat so it emulsifies and clings to the mushrooms. Leftovers reheat best in a hot skillet for a minute or two, microwave will make them rubbery and soggy.