Steakhouse-Style Garlic Butter Mushrooms: Savory Side Dish Perfection

There's a reason steakhouses serve mushrooms that are so unbelievably delicious. They are rich, tender, and packed with a savory, buttery flavor. Now, you can recreate that experience at home with this Steakhouse-Style Garlic Butter Mushrooms recipe. This side dish is incredibly easy to make but tastes like a million bucks. It’s the perfect companion to a perfectly seared steak, but it’s so good you'll want to eat them all on their own.

The secret to these mushrooms is a two-step cooking process that guarantees they’ll be perfectly browned and not soggy. They are cooked until golden, then simmered in a rich garlic butter sauce that makes them absolutely irresistible.

Steakhouse-Style Garlic Butter Mushrooms

Yields: 4 servings

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients

  • 16 oz cremini mushrooms, wiped clean and halved or quartered

  • 2 tablespoons olive oil

  • 4 tablespoons unsalted butter

  • 4 cloves garlic, minced

  • ¼ cup beef broth or dry red wine

  • 1 tablespoon fresh parsley, chopped

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

Instructions

1. Sauté the Mushrooms

  1. Preheat Pan: Heat the olive oil in a large skillet or frying pan over medium-high heat until it shimmers.

  2. Add Mushrooms: Add the mushrooms to the hot pan in a single layer. Do not stir immediately. Cook for 3-4 minutes until the mushrooms on the bottom are golden brown.

  3. Brown: Stir the mushrooms and continue to cook for another 5-7 minutes, stirring occasionally, until they have released their liquid and are beautifully browned all over.

2. Make the Garlic Butter Sauce

  1. Add Butter & Garlic: Reduce the heat to medium-low. Add the butter and minced garlic to the pan. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to let the garlic burn.

  2. Add Liquid: Pour in the beef broth or red wine. Bring the sauce to a gentle simmer, scraping the bottom of the pan to loosen any browned bits.

  3. Finish: Simmer for 1 minute, or until the sauce has thickened slightly and the mushrooms are coated. Remove from the heat.

3. Garnish & Serve

  1. Season: Season the mushrooms with salt and pepper.

  2. Garnish: Stir in the fresh chopped parsley. Serve immediately while hot.

Pro-Tips for a Perfect Mushroom

  • Don't Wash Them: Mushrooms are like sponges. Wiping them clean with a damp paper towel is better than rinsing them, as too much water will prevent them from browning.

  • The Sauté is Key: For a perfect texture, don't overcrowd the pan. If you're cooking a large batch, do it in two separate batches to ensure they sear beautifully instead of steaming and becoming soggy.

  • The Liquid: The splash of beef broth or wine adds a rich, umami flavor that elevates the dish to a steakhouse level.

  • Customize It! For an extra savory kick, you can add a dash of Worcestershire sauce or a little fresh thyme to the garlic butter sauce.

  • Serve Immediately: These mushrooms are best served right after they are cooked, so they are warm and tender.