Steakhouse Garlic Butter Mushrooms

Alright, these steakhouse garlic butter mushrooms? They’re rich, buttery, and packed with bold garlic flavor—just like the kind you get at a fancy steakhouse. But guess what? You can make them at home in one pan, no problem.

I first made them when I wanted a restaurant-style side without the price tag. Tossed fresh mushrooms in butter, garlic, and herbs, let them sizzle in the pan—and wow. They came out golden, tender, and so full of flavor.

They’re perfect next to steak, chicken, or even piled on toast. Juicy, savory, and totally melt-in-your-mouth. If you love easy sides that taste like you worked way harder than you did, this recipe’s for you.

Let’s sauté them up—you’re gonna want to serve these with everything.

Why You’ll Love This Recipe

• Classic Steakhouse Taste at Home: You don’t need to go out for that deep, buttery, garlicky mushroom flavor—this recipe gives you those same steakhouse results with simple steps in your own kitchen.
• Deep, Layered Flavor: Combining garlic, Worcestershire, and soy sauce with herbs creates a sauce that’s earthy, a little tangy, and richly savory.
• Easy, Reliable, and Quick: Even if you’ve never cooked mushrooms before, you’ll get great results in under 30 minutes. This dish fits both weeknight dinners and special occasions.
• Pairs with Everything: Serve with any grilled or roasted meat, over pasta, rice, or as a hearty topping for baked potatoes. These mushrooms are flexible enough to work with almost any meal.
• Beginner-Friendly: The recipe doesn’t use complicated techniques. With just one skillet, anyone can master these mushrooms.
• Naturally Vegetarian: This dish is meat-free, and you can make it vegan with one small swap.

What You Need to Know Before You Start

Choosing Mushrooms:
White button mushrooms and cremini (baby bella) mushrooms are best because they hold their shape when cooked and absorb flavors well. Look for mushrooms that are firm, dry, and free from dark spots.

Washing and Prepping:
Brush mushrooms with a damp paper towel to remove dirt. If needed, rinse quickly and pat dry—don’t soak, as mushrooms absorb water and can get soggy. Trim the stems if they’re tough or dry.

Slicing:
You can leave small mushrooms whole or halve or quarter larger ones for even cooking. Whole mushrooms give a meaty bite, while sliced mushrooms cook a bit faster.

Flavor Layering:
Butter and olive oil are used together. Olive oil raises the smoke point so the butter won’t burn, while butter gives richness. Garlic is added after the mushrooms start to brown to avoid burning and get the best flavor.

Sauce Secrets:
Worcestershire sauce and soy sauce add umami, which is the savory flavor you taste in good steakhouse dishes. Just a little of each goes a long way.

Timing:
Don’t rush. Mushrooms need a few minutes to brown and release their juices before soaking up the buttery sauce. Cook over medium-high heat so they get caramelized edges but don’t burn.

Prep Time & Cook Time

• Prep Time: 10 minutes (cleaning, trimming, slicing mushrooms, mincing garlic)
• Cook Time: 15-18 minutes (sautéing mushrooms, simmering sauce)
• Total Time: 25-30 minutes

Servings

This recipe serves 4 people as a side dish. It makes about 3½ to 4 cups of cooked mushrooms. Double all ingredients for larger crowds, using a larger skillet or working in batches to avoid overcrowding.

Difficulty

Easy:
No advanced skills needed—just a skillet, a spoon, and a sense of patience. The only trick is not to crowd the pan; mushrooms need space to brown, not steam.

Required Kitchen Tools

• Large Skillet: A 12-inch nonstick or stainless steel skillet is ideal for giving mushrooms plenty of room to brown. If using a smaller pan, cook in batches.
• Wooden Spoon or Silicone Spatula: Helps stir without damaging the pan or mushrooms.
• Sharp Knife & Cutting Board: For slicing mushrooms and mincing garlic.
• Measuring Spoons: For precise amounts of seasoning and sauces.
• Mixing Bowl: Optional, for tossing mushrooms in oil before cooking.
• Serving Plate or Bowl: For presenting your finished dish.

Ingredients for Steakhouse Garlic Butter Mushrooms

(Exact measurements will be provided in the recipe card in Part 3.)

• Mushrooms (16 oz/450 g): White button or cremini mushrooms, cleaned and cut as desired.
• Olive Oil (1 tablespoon): Extra virgin preferred for flavor.
• Unsalted Butter (2 tablespoons, divided): For sautéing and finishing.
• Garlic (6 cloves, minced): Fresh garlic gives a bold, aromatic flavor.
• Kosher Salt (1 teaspoon): Enhances natural mushroom flavor; can use sea salt.
• Worcestershire Sauce (1½ teaspoons): Adds deep umami and a hint of tang.
• Soy Sauce (1½ teaspoons): Boosts savory notes.
• Paprika (½ teaspoon): Sweet or smoked, depending on your taste.
• Onion Powder (½ teaspoon): For mild, underlying sweetness.
• Dried Oregano (½ teaspoon): Earthy, classic with mushrooms.
• Dried Tarragon (½ teaspoon): Optional, for a slightly sweet, herbal note.
• Black Pepper (½ teaspoon): Freshly ground for gentle heat.
• Chili Powder (¼ teaspoon): Optional, for a mild kick.
• Browning Sauce (½ teaspoon, optional): Like Gravy Master; adds color and a hint of flavor.
• Fresh Chives (2 tablespoons, chopped): Sprinkle on top for freshness and mild onion flavor.

Variations for Steakhouse Garlic Butter Mushrooms

• Herb Swap: Use fresh parsley, thyme, or rosemary instead of oregano or tarragon for a different herbal touch.
• Garlic Lovers: Add 2 extra cloves for a bolder, stronger flavor.
• Cheesy: Finish with a sprinkle of grated Parmesan or crumbled blue cheese.
• Creamy: Stir in 2 tablespoons of heavy cream at the end for a rich sauce.
• Wine Sauce: Deglaze the pan with 2 tablespoons of dry white wine after browning mushrooms, simmer for 2 minutes before adding butter and garlic.
• Vegan Option: Replace butter with vegan butter or add a bit more olive oil.

How to Make Steakhouse Garlic Butter Mushrooms: Step-by-Step Instructions

1. Prepare the Mushrooms

• Clean: Gently wipe the mushrooms with a damp paper towel or a soft brush to remove any dirt.
• Trim: Use a sharp knife to trim the stem ends, especially if they feel tough or dry.
• Cut: If the mushrooms are large, cut them in halves or quarters so all pieces are about the same size. Small mushrooms can be left whole.

2. Preheat the Skillet

• Place a large skillet on the stove over medium-high heat. Let it get hot before adding anything.
• This step is key for browning—hot pan, cold oil, then mushrooms.

3. Sauté the Mushrooms

• Add olive oil and 1 tablespoon of butter to the skillet. Swirl to coat the pan as the butter melts.
• Once the butter is bubbling, add the mushrooms in a single layer.
  • Tip: Don’t crowd the mushrooms. If your pan is small, cook in two batches for best results.
• Leave the mushrooms alone for 2-3 minutes. They’ll start to release moisture and brown on the bottom.
• Stir occasionally for about 8-10 minutes. The mushrooms will shrink, their moisture will evaporate, and they’ll get golden edges.

4. Add Aromatics and Seasonings

• Push the mushrooms to the sides of the pan to make a space in the center.
• Add the minced garlic and the second tablespoon of butter. Stir just the garlic in the melted butter for about 30 seconds, until fragrant—don’t let it brown or burn.
• Sprinkle in the kosher salt, black pepper, onion powder, paprika, dried oregano, dried tarragon (if using), and chili powder (if using).
• Stir everything together so the mushrooms are coated in the seasoned butter.

5. Build the Sauce

• Add the Worcestershire sauce and soy sauce to the pan. Toss or stir well so the mushrooms soak up the flavor.
• If you like a richer, darker sauce, add the browning sauce now.
• Continue cooking for another 2-3 minutes, stirring gently, until the mushrooms look glossy and well-coated.

6. Finish and Garnish

• Remove the skillet from the heat.
• Sprinkle fresh chopped chives over the top for color and a mild onion taste.
• Taste a mushroom and adjust salt or pepper if needed.

Serving and Decoration

Steakhouse Garlic Butter Mushrooms are best served hot, straight from the skillet.

How to Serve

• Classic Steakhouse Side: Place mushrooms on a platter as a side dish with grilled or pan-seared steak.
• With Chicken or Pork: These mushrooms add flavor to roasted chicken, pork chops, or grilled sausages.
• On Toast: Spoon mushrooms (and their sauce) over toasted crusty bread for a simple starter.
• Over Pasta or Rice: Toss with cooked pasta or serve over warm rice for a comforting vegetarian meal.
• Topping for Potatoes: Use as a topping for baked or mashed potatoes for extra richness.

Decoration

• Add extra chopped chives, fresh parsley, or a few thyme leaves on top before serving for a restaurant-style look.
• A squeeze of fresh lemon juice over the finished dish adds brightness and balances the rich sauce.

Storing Steakhouse Garlic Butter Mushrooms

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently in a skillet over low heat. You may add a splash of water or broth if the mushrooms seem dry.
• Freezing: Mushrooms can become soft after freezing and reheating, so it’s best to enjoy them fresh.

Tips and Tricks for Success

• Don’t Crowd the Pan: Too many mushrooms at once will steam instead of brown. Cook in batches if necessary.
• Let Mushrooms Brown: Give them a few minutes before stirring for the best texture and flavor.
• Adjust Seasoning: Taste before serving and add more salt or pepper if needed.
• Customize Herbs: Swap herbs or add more for different flavors.
• Go Slow with Garlic: Add garlic after mushrooms have browned so it doesn’t burn.

Nutrition

Nutrient	Per Serving (1/4 recipe)
Calories	130
Protein	3g
Fat	10g
Saturated Fat	4g
Carbohydrates	8g
Fiber	2g
Sugars	3g
Sodium	570mg
Cholesterol	15mg

Note: Nutrition values are approximate and will vary based on exact ingredients and portion sizes.

Steakhouse Garlic Butter Mushrooms FAQs

Q: Can I use other mushroom types?
A: Yes, shiitake, portobello, or a mix can be used for extra flavor and texture.

Q: How do I keep mushrooms from getting soggy?
A: Don’t overcrowd the pan and cook over medium-high heat so they brown instead of steam.

Q: Can I make this dairy-free?
A: Use plant-based butter or extra olive oil instead of regular butter.

Q: Are these mushrooms spicy?
A: The chili powder is optional and mild, so adjust to your taste.

Q: Can I freeze leftovers?
A: Freezing is not recommended, as reheated mushrooms may turn mushy.

Conclusion

Steakhouse Garlic Butter Mushrooms are a classic, comforting side that fits any meal—whether you’re having steak, chicken, or just want a satisfying vegetarian dish. With their deep, savory flavor and tender texture, these mushrooms are simple to make and always a hit at the table. The fresh herbs and golden garlic bring out the best in each bite. Try them with your next family dinner or special meal.