Description
Steakhouse Garlic Butter Mushrooms are a rich and savory side dish featuring tender mushrooms sautéed in a flavorful garlic butter sauce, perfect for pairing with steaks or serving as a standalone vegetarian option.
Ingredients
- 1 pound white button mushrooms, cleaned and sliced thick
- 4 tablespoons unsalted butter
- 3 cloves garlic, finely minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried or fresh oregano
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon chili powder (optional)
- Salt, to taste
- Fresh parsley or chives, for garnish
Instructions
- Gently clean mushrooms with a damp paper towel and slice them about 1/2 inch thick.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add mushrooms in a single layer and cook for 4–5 minutes, stirring occasionally until golden brown.
- Reduce heat to medium and add the remaining 2 tablespoons of butter.
- Add minced garlic and sauté for 1 minute until fragrant.
- Stir in Worcestershire sauce, soy sauce, oregano, tarragon, paprika, black pepper, and optional chili powder.
- Let simmer for 2–3 minutes to absorb flavors. Add salt to taste.
- Transfer to a serving dish and garnish with chopped parsley or chives. Serve immediately.
Notes
- Use cremini or portobello mushrooms for a meatier texture.
- Swap herbs based on availability for different flavor profiles.
- For a spicier version, increase chili powder or add red pepper flakes.
- Use plant-based butter and vegan Worcestershire sauce for a vegan dish.
- Store leftovers in the fridge for up to 3 days; reheat in a skillet or microwave.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 1g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
