Description
Pan‑roasted cremini (baby bella) mushrooms in butter, herbs, and a light sauce — a copycat of Ruth’s Chris Steakhouse mushrooms.
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1½ lb (≈ 24 oz) baby bella / cremini mushrooms, cleaned and stems trimmed
- ⅛ teaspoon garlic powder
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 1 teaspoon soy sauce
- Juice of ½ lemon
- 1 tablespoon beef stock (or broth)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Chopped parsley, for garnish (optional)
Instructions
- Heat a large skillet over medium‑high heat and add the butter and olive oil, letting the butter melt completely.
- Place the mushrooms in the pan in a single layer (caps up), and cook undisturbed for about 5 minutes, until they begin to brown on the first side.
- Flip the mushrooms, then sprinkle with garlic powder, salt, and black pepper. Cook for another ~5 minutes, until browned.
- Add the soy sauce, lemon juice, beef stock, and thyme. Stir or shake the pan to coat the mushrooms.
- Continue cooking for 2–4 more minutes, allowing the liquid to reduce and thicken, coating the mushrooms.
- Remove from heat, garnish with parsley if using, and serve hot as a side or steak topping.
Notes
- You can substitute chicken broth for beef stock if you prefer or for a lighter flavor.
- Use fresh mushrooms and avoid overcrowding the pan — overloading will cause steaming instead of browning.
- If you like more garlic flavor, finely mince fresh garlic and add in step 3 instead of (or in addition to) garlic powder.
- For a richer sauce, stir in a small knob of butter at the end off‑heat.
- This recipe serves well over steak, baked potatoes, or alongside vegetables.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ≈ 166
