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When I get a hankering for steak I often also can’t stop thinking about the steakhouse mushrooms like those at Ruth’s Chris Steak House. But, when I make these at home I sometimes skip the steak and put these mushrooms right on top of a baked potato. They’re that good!
Many steak aficionados enjoy their cuts with a side of chimichurri sauce or some good, old A-1 sauce. But, for me the mushrooms are the must-have accompaniment to my steaks. This recipe has a deep flavor and just a little bit of a zesty profile thanks to lemon juice, thyme, and a splash of soy sauce. The acid and vinegar in chimichurri and in A-1 is the counterbalance to the rich steak, and the lemon and herbs in the sauce for the mushrooms does the same thing here.
To begin making this recipe you’ll need 24 ounces of baby bella mushrooms. I would normally cut just the tip of the stems off, but many steakhouses serve only the button top so that’s what I did here.
You want to place the mushrooms into the a pan of hot oil to really get them seared. I placed mine all top-side up and then turned them one by one using chopsticks so that they were all evenly cooked.
When you add the liquid to the hot pan you’ll see a dramatic plume of steam and hear a lot of sizzling. This is exactly what you want since the high pen temperature is needed in order to reduce the liquid into a thicker and more concentrated sauce. I shake the pan to coat the mushrooms and distribute the liquid as soon as I pour it in.
Let this cook for a little bit to thicken and then serve these mushrooms with a little bit of parsley on top. They’re the perfect topping for potatoes and they go really well over rice, too. You pretty much can’t go wrong with these steakhouse mushrooms, with or without the steak.
Ruth’s Copycat Steakhouse Mushrooms
Yield(s): Serves 4
10m prep time
12m cook time
166 calories
Allergens: Milk
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 1/2 lbs (24 oz) baby bella (cremini) mushrooms
- 1/8 teaspoon garlic powder
- 1/2 teaspoon salt
- black pepper to taste
- 1 teaspoon soy sauce
- juice of 1/2 lemon
- 1 tablespoon beef stock
- 1 teaspoon fresh thyme leaves
- parsley for garnish (optional)
Preparation
- Trim stems of mushrooms so that only caps remain. In a large skillet heat butter and olive oil together over medium-high heat. Place mushrooms in pan in single layer. Sauté for 5 minutes or until beginning to brown.
- Flip mushrooms and sprinkle with garlic powder, salt, and pepper. Sauté for 5 more minutes.
- Add soy sauce, lemon juice, stock, and thyme. Cook for 2-4 more minutes or until liquid has mostly cooked off. Garnish with parsley and serve alongside potatoes, steak, chicken, or pork chops.
Recipe adapted from Natasha’s Kitchen.