Copycat Steakhouse Mushrooms

When I get a hankering for steak, I often can’t stop thinking about those delicious steakhouse mushrooms like the ones served at Ruth’s Chris Steak House. Sometimes, when I make these at home, I even skip the steak and pile these mushrooms right on top of a baked potato. They’re that good!

Why You’ll Love This Recipe

If you’re a fan of steakhouse dining, you’ll adore this recipe for its rich and savory flavor that perfectly complements any steak. The hint of lemon juice, thyme, and soy sauce adds a zesty profile, making these mushrooms a standout side dish. Whether you’re looking to elevate a steak dinner or simply want a flavorful topping for your baked potato, these mushrooms are a must-try.

Kitchen Equipment You’ll Need

• Large skillet
• Measuring spoons
• Wooden spoon or spatula
• Knife and cutting board

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)

Step-by-Step Instructions

1. Trim the stems of the mushrooms so that only the caps remain. In a large skillet, heat the butter and olive oil together over medium-high heat. Place the mushrooms in the pan in a single layer and sauté for 5 minutes or until they begin to brown.
2. Flip the mushrooms and sprinkle them with garlic powder, salt, and pepper. Sauté for another 5 minutes.
3. Add the soy sauce, lemon juice, beef stock, and thyme. Cook for an additional 2-4 minutes or until the liquid has mostly evaporated. Garnish with parsley and serve alongside potatoes, steak, chicken, or pork chops.

Tips for Success

• Ensure the mushrooms are in a single layer in the pan for even cooking.
• Don’t overcrowd the mushrooms; if necessary, cook them in batches.
• Use fresh thyme for the best flavor, but dried thyme can be a substitute if needed.

Additional Tips and Variations

• For a richer flavor, add a splash of red wine to the skillet.
• If you prefer a spicier kick, sprinkle some red pepper flakes during cooking.
• Experiment with different mushroom varieties like shiitake or portobello for unique flavors.

Nutritional Highlights (Per Serving)

Calories: 120, Fat: 9g, Carbohydrates: 7g, Protein: 3g, Fiber: 2g

Frequently Asked Questions (FAQ)

• Can I use other types of mushrooms? Yes, feel free to use different types of mushrooms such as shiitake or portobello for varied flavors.
• Can I make this dish vegan? Absolutely! Substitute the butter with vegan margarine and the beef stock with vegetable stock.
• How long will leftovers last? Store any leftovers in an airtight container in the refrigerator for up to 3 days.

In conclusion, these Copycat Steakhouse Mushrooms are the perfect way to elevate your meal, whether paired with a juicy steak or as a delightful topping for a baked potato. I invite you to try this recipe and share your experiences. Did you make any delicious variations? Let me know in the comments below!