American

Steakhouse Whole Mushrooms in Red Wine Garlic Butter

Name: Steakhouse Whole Mushrooms in Red Wine Garlic Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 ½ lb whole cremini mushrooms, cleaned and tough stem ends trimmed; 1 tablespoon olive oil; 3 tablespoons unsalted butter, divided; 3 cloves garlic, minced; ½ cup dry red wine; ½ cup low-sodium beef broth; 1 teaspoon fresh thyme leaves, or ¼ teaspoon dried thyme; ¼ teaspoon kosher salt, plus more to taste; ¼ teaspoon black pepper; 1 tablespoon fresh parsley, chopped; 2 teaspoons Worcestershire sauce

Growing up, I remember going to Chuck’s Steak House in Fort Lauderdale and loving their red wine mushrooms. They were one of those sides that stayed in my mind long after dinner, so I wanted to try making them at home. I think I came pretty close! Whole mushrooms brown in butter before simmering with red wine, garlic, thyme, and a little Worcestershire, soaking up all that savory flavor. A final swirl of butter makes the sauce beautifully glossy. It’s a classic American steakhouse side that brings back fond memories—and gives a steak dinner at home something extra to look forward to.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 All-American

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

These whole mushrooms bring a generous steakhouse-style side to the table without a complicated sauce. Browning them first builds flavor, and a short uncovered simmer brings the wine, garlic and thyme together. Spoon a little of the glossy pan sauce over each serving.

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LEFTOVER IDEAS

Turn the leftovers into something new.

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Steakhouse Mushroom & Swiss Melt (2 servings)

How to Make Steakhouse Whole Mushrooms

Dry and trim

Dry the mushrooms well and halve only unusually large ones.

Heat the skillet

Heat the olive oil and 2 tablespoons butter over medium-high heat.

Brown the mushrooms

Cook in a single layer for 8–12 minutes, turning occasionally; work in batches if necessary.

Soften the garlic

Reduce to medium and stir in the garlic for 30 seconds.

Reduce the wine

Add wine, scrape up browned bits and simmer uncovered for 3–5 minutes, until reduced by about half.

Simmer the sauce

Add broth, Worcestershire, thyme, salt and pepper; simmer uncovered 8–10 minutes until tender and reduced.

Finish and serve

Over low heat, swirl in the remaining 1 tablespoon butter, adjust seasoning and add parsley.

Recipe Guidance

Storage

Refrigerate mushrooms with their sauce in shallow, airtight containers within 2 hours of cooking, or within 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Do not leave the skillet at room temperature to cool completely.

Reheating

Reheat only the portion needed in a skillet over medium-low heat with a splash of water to loosen the sauce. Stir gently and heat the leftovers to 165°F, checking several mushrooms and the sauce. Avoid a prolonged hard boil.

Make Ahead

Clean and thoroughly dry the mushrooms up to 1 day ahead; refrigerate in a paper-towel-lined container. Measure the wine, broth and seasonings separately. For best texture, cook near serving time. If cooking a day ahead, chill promptly with the sauce and follow the reheating guidance.

Serving Suggestions

Serve hot as a side with steak, roast chicken or turkey, or spoon over mashed potatoes or a simple hot pasta. The original sauce contains beef broth and may contain anchovies from Worcestershire, so it is not a vegetarian preparation. No specific ORTC companion recipe has been selected.

Mary’s Introduction