Rich, buttery mushrooms just like your favorite steakhouse
I’ve always been a sucker for a good steakhouse side — but those sautéed mushrooms at LongHorn? They’re next level. Every time we go, I swipe half the skillet for myself before the steak even hits the table. They’re savory, garlicky, and that little pop of wine flavor just ties it all together.
So I figured, why not bring that same flavor home? I tried a few different versions, and this one finally nailed it. The mushrooms turn out perfectly tender with golden edges and a buttery sauce that’s loaded with umami. They’re amazing with steak, sure, but also on burgers, mashed potatoes, or even toast. It’s one of those recipes that makes dinner feel a little more special.
Why You’ll Love This Recipe
These sautéed mushrooms taste like they came straight from the steakhouse — rich, buttery, and deeply savory with just the right amount of garlic and wine. They’re easy to make, ready in under 20 minutes, and elevate any meal you pair them with.
Whether you’re serving them on steak night, topping a burger, or just looking for a simple veggie side, these mushrooms always deliver. And bonus: they’re kid-approved, especially if you let them brown up a bit — that flavor is hard to resist.
What You’ll Need
- 1 pound baby bella (cremini) mushrooms, cleaned and halved
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- ¼ cup dry white wine (or beef broth)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- Salt and black pepper, to taste
- Optional: 1 teaspoon fresh thyme or chopped parsley for garnish
Pro Tips
- Don’t overcrowd the pan — mushrooms need space to brown, not steam.
- Use medium-high heat to get those caramelized edges.
- Deglaze the pan with wine or broth to pull up all that flavor.
- Add garlic last so it doesn’t burn and turn bitter.
- Finish with butter for a silky, restaurant-style sauce.
Tools You’ll Need
- Large skillet (cast iron works best)
- Wooden spoon or spatula
- Measuring spoons and cup
- Cutting board and knife
- Garlic press (optional)
- Serving dish or mini cast-iron skillet
Substitutions & Variations
- No wine? Use beef or mushroom broth for a non-alcoholic version.
- Vegan version: Use plant-based butter and tamari instead of Worcestershire.
- Add heat with a pinch of crushed red pepper flakes.
- Mushroom swap: White button, shiitake, or a mix work well.
- For extra depth, add a splash of balsamic vinegar at the end.
Make Ahead Tips
These mushrooms are best served fresh, but you can absolutely prep them ahead. Slice the mushrooms and mince the garlic a day before cooking. Make the full dish and reheat gently in a skillet with a splash of water or broth. Store cooked mushrooms in the fridge for up to three days. They’re great for meal prepping — just reheat and add to bowls, pastas, or protein.
Instructions
1. Clean and Prep the Mushrooms
Gently wipe mushrooms with a damp paper towel. Trim stems if needed and halve, or quarter if large.
2. Heat the Pan
Heat olive oil in a large skillet over medium-high heat. Once hot, add the mushrooms in a single layer. Let them cook undisturbed for 3–4 minutes to get a good sear.
3. Stir and Season
Add a pinch of salt and pepper. Stir occasionally for another 4–5 minutes until the mushrooms are golden brown and have released most of their liquid.
4. Add Garlic and Deglaze
Add the butter and minced garlic. Cook for 1 minute, stirring constantly. Pour in the white wine, Worcestershire, and soy sauce. Stir well, scraping up any browned bits from the pan.
5. Simmer and Finish
Let the sauce simmer for 2–3 minutes until slightly thickened and the mushrooms are coated. Taste and adjust seasoning as needed.
6. Serve
Garnish with chopped parsley or thyme and serve warm.
Serving Suggestions
- On top of a grilled steak or ribeye
- Piled onto smash burgers or sliders
- Mixed into creamy mashed potatoes or risotto
- Stirred into pasta with garlic butter or alfredo sauce
- On crusty toast with a fried egg for a savory brunch option
Leftovers & Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
To reheat, warm in a skillet over medium-low heat with a splash of broth or butter. You can microwave in short intervals, covered, but a skillet is best to retain texture. Freezing isn’t recommended since mushrooms can get mushy once thawed.
Nutrition & Benefits
Mushrooms are low in calories but high in flavor and nutrients. They’re a great source of B vitamins, selenium, and antioxidants — especially when lightly sautéed. The olive oil and butter combo provides healthy fats and rich taste, while garlic and soy sauce bring in immune-boosting and umami benefits.
This is a hearty, veggie-forward dish that adds depth to meals without needing much effort or extra calories.
Recipe FAQ
1. What kind of mushrooms does LongHorn use?
They typically use cremini (baby bella) mushrooms — they have more flavor than white button mushrooms and hold up well to sautéing.
2. Can I use canned mushrooms?
Fresh is best for texture and flavor. Canned mushrooms can get too soft and watery.
3. What if I don’t want to use wine?
Use beef broth or mushroom broth instead — it still gives great flavor for deglazing.
4. Can I make these ahead of time?
Yes. Sauté and store in the fridge for up to three days. Reheat in a pan for best results.
5. Why did my mushrooms get soggy?
Too many mushrooms in the pan or low heat will cause them to steam instead of brown. Work in batches if needed.
A Side Dish That Steals the Spotlight
These sautéed mushrooms aren’t just an afterthought — they’re the kind of side that people go back for seconds or pile on top of everything. Whether it’s steak night, a cozy pasta dinner, or just a veggie upgrade, this recipe brings that steakhouse flavor right to your kitchen. It’s simple, satisfying, and so easy to make your own.