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A recipe image shows steak house mushrooms served whole with thyme garnish on top.
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4.75 from 4 votes

Steakhouse mushrooms recipe

Learn how to make the best steak house mushrooms with simple ingredients, less oil, less splatter, and perfectly browned beefy and juicy mushrooms just like the restaurants.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: sauteed steakhouse mushrooms, Steakhouse mushrooms
Servings: 4 servings
Author: ChihYu Smith

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
US - Metric

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.
    A hand pours liquid from a measuring cup into a pan filled with whole white mushrooms on a stovetop, preparing steak house mushrooms for the perfect savory side.
  • 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.
    A hand pours oil from a small bowl over whole mushrooms cooking in a steaming skillet, preparing savory steakhouse mushroom recipe flavors. A wooden spoon rests on the pan’s edge.
  • 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.
    Overhead view of a frying pan on a stove with whole mushrooms, chopped onions, and minced garlic being sautéed for a classic steakhouse mushroom recipe. A wooden spoon rests in the pan, mixing the ingredients.
  • 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.
    A person pours sauce from a small white container into a skillet with whole mushrooms and chopped onions, stirring with a wooden spoon—a classic step in making steakhouse mushrooms on the stovetop.
  • 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.
    Feature image shows the best mushrooms sauteed just like the steakhouse style and served on a white plate.

Video

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

Serving: 1serving | Calories: 104kcal | Carbohydrates: 9g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 499mg | Potassium: 570mg | Fiber: 2g | Sugar: 4g | Vitamin A: 163IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg
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