Steakhouse Garlic Butter Mushrooms

Rich and savory Steakhouse Garlic Butter Mushrooms make any dinner feel like a special occasion. Bursting with bold garlic flavor and winey undertones thanks to luxurious butter and a perfect blend of spices, these mushrooms are the first thing to disappear from the table. When I want an easy but impressive steakhouse side, nothing satisfies more than these silky and deeply flavorful mushrooms.

The first time I made these, it was a rainy night and I wanted that steakhouse experience at home. We ended up eating half the pan straight out of the skillet. My family now asks for them every time we cook steak.

Ingredients

• Mushrooms: use cremini or white button for the best deep texture and umami taste. Look for mushrooms that are firm and dry with smooth caps
• Olive oil: helps the mushrooms brown beautifully without burning the butter
• Unsalted butter: gives a silky feel and rich flavor to the whole dish
• Fresh garlic: brightens and deepens the savoriness. Look for tight heavy cloves for best flavor
• Kosher salt: brings out natural mushroom juices and seasons everything evenly
• Worcestershire sauce: adds background depth and a subtle tangy richness
• Soy sauce: balances umami with salty complexity. Choose low sodium if you want to control salt
• Paprika: a dash of sweet smokiness which enhances earthiness
• Onion powder: gives a milder layered flavor that does not overpower the mushrooms
• Dried oregano and dried tarragon: classic herbs for steakhouse style. Fresh tarragon can add a bold note if you have it
• Black pepper: freshly ground packs a gentle bite and balances richness
• Chili powder: a touch of warmth without overpowering the garlic
• Browning sauce: helps add steakhouse depth and sheen. Completely optional but worth trying if you have it on hand
• Fresh chives: offer a gentle onion snap and a fresh finish at the very end

Instructions

Prepare the Mushrooms:

Wipe each mushroom with a damp cloth to remove all grit. Trim off any tough ends. Leaving mushrooms slightly damp helps them steam and brown without sticking

Sear the Mushrooms:

Set a medium skillet over medium heat. Add olive oil and one tablespoon of butter. When the butter is melted and beginning to foam swirl to coat. Add mushrooms in a single layer and sprinkle with kosher salt. Let them cook without stirring for three minutes to form a golden sear and start building flavor

Mix Spices and Garlic:

While mushrooms are undisturbed combine paprika onion powder oregano tarragon black pepper and chili powder in a small bowl. Mince garlic finely to release full flavor

Layer the Aromatics:

Sprinkle the spice mixture and minced garlic over the mushrooms. Stir gently so every mushroom is well coated. Let it cook for one to two minutes until you smell a deep garlicky aroma and the spices begin to bloom

Add Browning Sauce Optional:

If using browning sauce now is the time. Stir in gently. Cook for one to two more minutes to intensify the flavor and create a glossy dark finish

Deglaze and Simmer:

Pour in Worcestershire and soy sauce. Stir all the good browned bits from the bottom. Allow everything to bubble gently for two to three minutes. The liquid reduces slightly and the mushrooms soak up the sauces

Finish with Butter:

Add the final tablespoon of butter and allow it to melt into the sauce. Toss mushrooms to coat every piece in a shiny layer and balance the flavors

Garnish and Serve:

Transfer mushrooms to a plate or bowl. Sprinkle generously with chopped chives for a bright finish. Serve hot as a side or a topping for steak chicken or vegetables

Chives are my secret favorite here because they cut through the butter and add a color pop. Growing up my mom always added extra herbs from her window garden which inspired me to finish every skillet with something fresh and green. The look of the vivid green against bronzed mushrooms always made me hungry before dinner was even ready.

Storage Tips

Let leftovers cool fully before moving to a sealed container. They keep in the fridge for up to four days. To reheat just warm gently in a skillet over low heat with a splash of extra butter or broth. Avoid the microwave as it can make mushrooms rubbery. If freezing mushrooms lay them on a baking sheet first then store in a freezer bag. Thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

Swap cremini for white button or even a mix of wild mushrooms for deeper flavor. Butter can be replaced with plant-based margarine for a vegan version. Double the garlic for a punchy flavor if you are a garlic fan. If you do not have tarragon add a small pinch of thyme or just use extra oregano. Soy sauce can be replaced with tamari for gluten free needs.

Serving Suggestions

These mushrooms need little more than a juicy steak or a pile of creamy mashed potatoes to shine. Try them spooned over grilled chicken or simple pasta. They also make a great topping for baked potatoes or grain bowls. Their rich sauce makes it easy to use as a warm appetizer on toast or crostini for a party.

Cultural and Seasonal Adaptations

Steakhouse mushrooms are a classic American side but have roots in European bistros too. For a spring version toss in tender spinach right at the end. For fall add roasted chestnuts or a pinch of nutmeg. In summer use fresh herbs like parsley or basil to brighten the finish. In winter add a splash of cream for an extra cozy plate.

This is my go to for dinner parties because everyone absolutely devours it even people who claim not to love mushrooms. It is also great as a vegetarian main dish if you double the batch and serve with a simple salad.

Common Recipe Questions

→ What type of mushrooms work best?

Button or cremini mushrooms hold their shape and soak up the butter and garlic flavors beautifully.

→ Can I use fresh herbs instead of dried?

Fresh herbs such as oregano and tarragon can be used—simply double the amount for vibrant flavor.

→ Should mushrooms be washed or wiped?

Wipe mushrooms with a damp cloth to prevent excess moisture, which can impact proper searing.

→ Can butter be substituted to make this dish vegan?

Yes, use plant-based butter and skip Worcestershire or choose a vegan version to suit dietary preferences.

→ What pairs well with these mushrooms?

They’re excellent alongside grilled steak, roast chicken, or served over creamy polenta or toasted bread.

→ Is browning sauce necessary?

No, it’s optional but adds richness and color. The dish is still flavorful without it.