Pan-roasted cremini mushrooms are an irresistible side dish that brings steakhouse flavor right into my kitchen. Inspired by the rich and savory mushrooms served at Ruth’s Chris Steakhouse, this recipe features baby bella mushrooms sautéed in butter, olive oil, fresh herbs, and a splash of soy sauce and lemon juice for depth and brightness. It’s simple, quick, and packed with umami.
Why I Love This Recipe
I love this recipe because it gives me that luxurious, restaurant-quality taste without the fuss. The mushrooms come out perfectly browned with a rich, velvety sauce that clings to every bite. It’s incredibly versatile—whether I spoon it over a juicy steak, a baked potato, or serve it alongside grilled veggies, it never disappoints. Plus, the ingredients are basic, but the flavors are anything but.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Chopped parsley, for garnish (optional)
Directions
I heat a large skillet over medium-high heat, then add the butter and olive oil, letting the butter melt completely.
I place the mushrooms in the pan in a single layer, caps facing up, and let them cook undisturbed for about 5 minutes until they begin to brown.
I flip the mushrooms and sprinkle with garlic powder, salt, and black pepper. I let them cook for another 5 minutes, allowing them to brown on the other side.
I add the soy sauce, lemon juice, beef stock, and thyme, then stir or shake the pan to coat the mushrooms.
I continue cooking for 2–4 more minutes so the sauce reduces and thickens.
I remove from heat, garnish with parsley if I’m using it, and serve hot.
Servings and Timing
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Variations
I sometimes swap the beef stock for chicken broth when I want a lighter touch, or even vegetable broth to keep things strictly vegetarian. If I’m in the mood for more garlic, I go for freshly minced garlic instead of powder. A small knob of butter stirred in at the end off the heat creates an even richer, glossier finish. For extra herbaceousness, rosemary works beautifully in place of thyme.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use a skillet over medium heat and add a small splash of broth or water to loosen the sauce. Microwave works too, but the stovetop helps retain that sautéed flavor and texture best.
FAQs
How do I keep the mushrooms from getting soggy?
I make sure not to overcrowd the pan—this allows the mushrooms to sear and brown instead of steam.
Can I use other types of mushrooms?
Yes, though baby bella (cremini) mushrooms offer the best texture and flavor for this style. Button mushrooms or even portobellos cut into chunks can work too.
What’s the best way to clean mushrooms?
I gently wipe them with a damp paper towel instead of rinsing under water. Mushrooms soak up water easily and can lose their ability to brown if too wet.
Can I make these mushrooms ahead of time?
They’re best fresh, but I’ve made them a few hours in advance and kept them warm in a low oven (around 200°F) until serving.
What pairs well with these mushrooms?
I love serving them over steak, with mashed or baked potatoes, or as a savory topper for toast or risotto.
Conclusion
These pan-roasted cremini mushrooms give me that upscale steakhouse feel right at home. With just a few pantry staples and about 20 minutes, I can create a side dish that elevates any meal. Whether I’m entertaining guests or just treating myself, this is one recipe I keep coming back to.
