These Steakhouse Sauteed Mushrooms make the perfect one-skillet side dish — scrumptious, easy to make, and great to serve with a delicious steak or roasted chicken dinner.
While I love a thick, juicy piece of ribeye steak at a steakhouse, I always get excited about the side dishes too. The creamed spinach, the fluffy mashed potatoes, twice-baked cheesy potatoes…and the sauteed mushrooms!
Though I don’t discriminate against sides, steakhouse mushrooms is one of my all-time favorites. This one is a restaurant remake I always turn to because it’s quick, easy, and just so delicious! You can use white button mushrooms by all means, but I prefer cremini mushrooms because they have a firmer texture and fuller flavor. When mushroom is the star of the dish, you want it to shine!
The combination of thyme and mushrooms is always wonderful, but other herbs like oregano, rosemary, and tarragon would work too.
- ½ tbsp olive oil
- 1 tbsp unsalted butter
- 2 large shallots, diced
- 2 cloves garlic, minced
- 1 lb fresh button mushrooms (white or cremini), wiped clean
- ½ tsp dried thyme
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
- Heat olive oil and butter in a large skillet. Add shallots and cook over medium heat for 3 minutes, or until the shallots are translucent.
- Add garlic to the skillet and cook until fragrant, about 30 seconds.
- Add mushrooms and thyme and cook until the mushrooms are tender and begin to release their juices, about 5 minutes.
- Season with salt and pepper to taste, and garnish with fresh parsley if desired. Serve immediately.