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These steakhouse-style mushrooms are rich, savory, and so easy to make. They’re juicy, deeply browned, and taste just like the ones you get at a good restaurant.
They’re a great side for cozy dinners or holiday meals, and everything comes together in one pan with simple, everyday ingredients.
Why this recipe works
Like many home cooks, I used to sauté mushrooms the usual way — hot pan, lots of oil or butter, and hoping they’d brown before turning soggy. They always tasted fine, but they never had that plump, glossy steakhouse texture.
Then I learned a different technique from America’s Test Kitchen, and everything changed. The mushrooms stayed juicy, browned beautifully, and had that restaurant-style bite. Since sharing this method, readers tell me it’s become their go-to side:
“⭐⭐⭐⭐⭐ These are amazing! They are fat, juicy, and absolutely delicious!”
It’s a small shift in technique, but the results taste restaurant-worthy.
Key Ingredient notes
- Mushrooms: White button or cremini both work. Keep them whole and choose ones that are similar in size so they cook evenly and stay juicy.
- Shallot & Garlic: Classic steakhouse aromatics that add sweetness and depth. Yellow onion works, too.
- Fresh Thyme: A few sprigs bring cozy, herby flavor. If using dried, ¼ teaspoon is plenty.
- Worcestershire Sauce: Adds savory depth and that steakhouse-style richness. Red wine or soy sauce also work if you prefer a different angle.
- Olive Oil & Butter: A touch of oil helps with browning, and butter adds richness when the aromatics go in.
- Chicken Broth: Helps create the glossy pan sauce that coats the mushrooms.
- Water: This is the key to the method — it hydrates the mushrooms so they stay plump and brown evenly with barely any splatter.
How to make steakhouse mushrooms (and fix the most common problems)
Mushrooms seem simple, but many home cooks run into soggy texture, pale color, or a greasy mess. Here’s what typically happens and how this method solves it.
- Mushrooms turn soggy
Mushrooms have tiny air pockets that act like a sponge. When they hit a hot oiled pan, they collapse and immediately release water, causing steaming instead of browning.
- Fix: Start them in a cold pan with a splash of water. The mushrooms hydrate first, stay plump, and release far less liquid later.
- They won’t brown
If mushrooms are still releasing moisture, they simply can’t brown — and overcrowding makes it worse.
- Fix: Hydrate first, let the added water fully evaporate, and then brown. They’ll make better contact with the pan and turn deeply golden.
- They turn greasy
When mushrooms collapse into hot fat, they soak it up instantly, so you end up adding more and more oil.
- Fix: Add oil only after they’re hydrated and the pan is dry. They’ll take just what they need for browning without turning oily.
- Uneven texture or over-shrinking
If mushrooms vary a lot in size, the small ones disappear while the large ones stay firm.
- Fix: Use whole mushrooms that are close in size. Hydrating them evenly keeps each one juicy in the center with a nice browned exterior.
- Missing that “steakhouse” flavor
Even well-browned mushrooms can taste flat if the flavoring comes in too early or in the wrong order.
- Fix: After browning, melt butter, sauté the aromatics in the center of the pan, then add Worcestershire and broth to bring everything together into a glossy, savory coating.
- Splatter everywhere
Splatter happens when mushroom liquid hits hot fat.
- Fix: No oil goes in until the mushrooms are hydrated and the pan is dry. This gives you clean browning with almost no splatter.
What to serve with this mushroom side
These mushrooms are rich, savory, and super flexible, so they pair well with both cozy potato sides and easy weeknight mains.
- Potato sides: For a hearty side, try them with Whole30 Roasted Potatoes, Miso Butter Sweet Potatoes, Cauliflower Mashed Potatoes, or Japanese Potato Salad.
- Savory mains: For a complete meal, serve the mushrooms with Steak Fried Rice, Japanese Hamburger Steak, Miso Ginger Braised Short Ribs, or simple Baked Trout.
Try these mushroom recipes next!
If you’re looking for more easy mushroom sides and appetizers, here are a few favorites to try next:
- Keto Stuffed Mushrooms (spinach and artichoke) – creamy, savory, and great as a low-carb appetizer.
- Shrimp Stuffed Mushrooms – juicy, umami-packed, and perfect for parties.
- Air Fried Oyster Mushrooms – crispy on the outside, tender inside, and totally addictive.
- Sauteed mushrooms with cauliflower – simple, satisfying, and so healthy, too!
Steakhouse mushrooms recipe
Video
Ingredients
- 1.25 lb white button mushrooms or cremini mushrooms
- ¼ cup water
- 1.2 oz. shallot finely minced, 1 large
- 0.5 oz garlic finely minced, 4 medium
- 2 sprig fresh thyme or ¼ tsp dry, plus more for garnish
- ½ tsp coarse sea salt
- ¼ tsp ground black pepper
- ½ tbsp olive oil
- 1.5 tbsp butter
- 2 tbsp worcestershire sauce
- ¼ cup chicken broth or beef broth
Instructions
- To clean the mushrooms, use a clean paper towel to gently wipe off any dirt. Trim the stems. Halve any larger mushrooms and leave the smaller ones whole.
- Start with a large cold sauté pan or a 12-inch cast-iron skillet. Add the mushrooms and ¼ cup room-temperature water. Cook over medium-high heat until the water evaporates and the mushrooms start to brown, about 8 minutes. Stir occasionally so all the mushrooms make contact with the water and brown evenly.
- While the mushrooms cook, combine the shallot, garlic, thyme, salt, and pepper in a small bowl.
- Add the olive oil to the pan. Continue cooking over medium-high heat, stirring occasionally, until the mushrooms are deeply browned, about 4 minutes.
- Push the mushrooms to one side of the pan and add the butter to the center. Once melted, add the garlic, shallot, thyme, and the salt-and-pepper mixture to the center of the pan. Sauté until the shallots are lightly browned, about 1 minute.
- Deglaze with the Worcestershire sauce and cook for 1 minute. Add the chicken broth, stir everything together, and let the broth reduce by about half, around 2 minutes. Turn off the heat.
- Transfer the mushrooms to a serving bowl or platter. Season with a few grinds of black pepper and extra salt to taste. Garnish with a few thyme leaves and serve warm.
Notes
- Tip for Even Cooking: Choose mushrooms that are similar in size so they cook at the same rate. Whole mushrooms hold their shape better, brown more evenly, and stay juicy.
- Storage & Reheat: Store leftovers in an airtight container for up to 4 days. They taste great at room temperature, or microwave on medium for about 1 minute until warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These are amazing, even without any steak! They are fat, juicy, and absolutely delicious!
Thank you so much, Kathy!
Very good flavor but I did add a tablespoon of flour.cooked for a few minutes to get the flour taste out, added 1 tablespoon of soy sauce and added more chicken broth so they have some sauce.
Fantastic. Thanks for sharing it with us!
Absolutely fabulous!
Thank you so much! Happy holidays! :))