Copycat Ruth’s Chris Steakhouse Mushrooms: Deliciously Easy to Make

There’s something magical about the sound of mushrooms sizzling in butter — that quiet hiss that promises flavor. I still remember the first time I tried making Copycat Ruth’s Chris Steakhouse Mushrooms. It was a Sunday evening after a long week, and I wanted something comforting without ordering takeout (again). The moment the butter hit the pan and that earthy aroma filled my kitchen, I knew I’d stumbled onto something special. 😌

What I love most about this recipe is how simple it is, yet it feels fancy. The mushrooms come out tender, juicy, and perfectly caramelized, soaked in a buttery, garlicky sauce that rivals any upscale steakhouse. You don’t need expensive ingredients or hours of prep — just a handful of pantry staples and a bit of love.

The beauty of Copycat Ruth’s Chris Steakhouse Mushrooms is how easily it fits into any meal. You can serve it next to a steak, grilled chicken, or even a bowl of creamy mashed potatoes. It’s also one of those dishes that can stand proudly on its own — I’ve eaten them straight from the pan more times than I care to admit.

If you’ve ever wanted to bring that restaurant magic home without breaking the bank, this recipe is the one. It’s rich, comforting, and absolutely foolproof — and trust me, once you’ve tried it, you’ll keep coming back for more.

What Makes These Mushrooms So Irresistible

I could give you a dozen reasons, but here’s the truth: these mushrooms make you feel like a chef without the stress. When you make Copycat Ruth’s Chris Steakhouse Mushrooms, you get all the pleasure of a fine-dining side dish in just a few easy steps.

• Quick Prep, Big Reward: From start to finish, it takes barely 20 minutes. That’s faster than waiting for a delivery.
• That Deep, Savory Kick: Garlic, butter, and Worcestershire sauce blend into a silky glaze that coats every bite. The flavor clings to your tongue — rich, salty, a little tangy, completely addictive.
• Plays Well With Others: Steak, chicken, salmon, even pasta — these mushrooms are the ultimate team player.
• Budget-Friendly Luxury: A pound of mushrooms costs what, a few coins? Yet the result tastes like something from a $40 entrée.

Cooking, to me, is about small joys. The smell of garlic in butter, the golden edges of sautéed mushrooms — these are simple pleasures. This recipe makes you slow down just enough to enjoy the moment, and that’s part of its charm.

The Essentials: What You’ll Need in Your Kitchen

Before we start, let’s line up our ingredients. I like to think of it as getting the band together before the concert — every element plays a part in the harmony.

🧺 Ingredients

• 24 oz baby bella mushrooms (or cremini) — the meaty stars of the dish.
• 2 tablespoons butter — for that melt-in-your-mouth richness.
• 2 tablespoons olive oil — keeps the butter from burning and adds balance.
• 2 garlic cloves, minced — because there’s no such thing as “too much garlic.”
• 2 tablespoons Worcestershire sauce — that bold, savory tang Ruth’s Chris is known for.
• 1 teaspoon onion powder — for a subtle extra layer of flavor.
• 1 teaspoon kosher salt — essential to wake up every flavor.
• ½ teaspoon black pepper — just enough warmth.
• ½ cup beef broth — this is where the magic happens when deglazing.
• Fresh parsley (for garnish) — a bright touch to finish strong.

Pro tip: if you can, choose mushrooms that are firm and dry to the touch — avoid the slimy ones at the back of the fridge (we’ve all been there).

⏱️ Quick Stats

• Servings: 4
• Prep time: 5 minutes
• Cook time: 12–15 minutes
• Calories: Around 160 per serving

Once everything’s ready, we can dive into the part I love most — that golden sauté that fills your kitchen with pure comfort.

Step-by-Step: How I Make My Copycat Ruth’s Chris Steakhouse Mushrooms

Here’s where the fun begins. Don’t rush this part — the secret is in the rhythm of the heat, the butter, and your patience.

1. Gently Clean the Mushrooms

Forget rinsing them under the tap (they’ll turn soggy). Just wipe them down with a damp cloth or paper towel. Mushrooms are like sponges — too much water ruins the texture. Trim the ends of the stems if they’re long or dry.

2. Heat the Pan Like You Mean It

Place your skillet over medium-high heat. You want it hot but not smoking. Add the butter and olive oil — when they melt together, swirl the pan and inhale that first wave of aroma. It’s heaven.

3. Let Them Sizzle

Add your mushrooms and leave them alone for 5 minutes. I know, you’ll want to stir — resist the urge. This stillness allows that golden-brown crust to form. It’s worth the wait.

When one side is beautifully caramelized, give them a gentle toss. Add garlic, onion powder, salt, pepper, and Worcestershire sauce. Stir for another couple of minutes. The smell? Unbelievable.

4. Deglaze the Pan

Now comes the dramatic part — pour in the broth, and listen to the sizzle. Use your spatula to scrape up all those flavorful browned bits stuck to the bottom. That’s the flavor jackpot. Simmer for 2–3 minutes to let it reduce slightly.

5. Taste, Adjust, and Serve

When the sauce clings beautifully to the mushrooms, remove the pan from the heat. Sprinkle with fresh parsley, and serve immediately.

That first bite will make you close your eyes — buttery, garlicky, and rich with umami. Every forkful tastes like it came straight out of a steakhouse kitchen.

💡 Little hack: if you’re serving them with steak, use a spoon to drizzle some of the mushroom sauce over the meat. It ties everything together beautifully.

Storage tip: Leftovers? (Rare, but possible!) Keep them in an airtight container for up to 3 days, or freeze for 3 months. Reheat in a skillet — never the microwave — to bring back that seared texture.

Avoid These Common Mushroom Mishaps

Even simple recipes have their traps. Over the years, I’ve learned what not to do — often the hard way. So here’s what I wish someone had told me early on:

• Don’t overcrowd the pan. Mushrooms need breathing room. Too many at once, and they’ll steam instead of brown. Cook in batches if needed.
• Don’t rush the sear. The golden color means flavor. Let them sit still long enough for that magic to happen.
• Skip washing under water. Just don’t. Trust me. Wipe gently — no bath time for mushrooms.

High heat is your friend. A properly heated pan gives you that restaurant-style texture that’s impossible to get if you play it safe.

I once made the mistake of tossing all my mushrooms into a small pan — they ended up gray and sad. Lesson learned: patience and space make perfect mushrooms. 🍄

Easy Twists & Clever Substitutions

Cooking should be flexible, not stressful. Sometimes you don’t have everything on hand — or maybe you just like to experiment. Here’s how you can adapt this recipe and still make it shine:

• Different Mushrooms: Try shiitake, portobello, or oyster mushrooms for variety. Each brings a unique texture and depth.
• Dairy-Free Option: Replace butter with extra olive oil or a plant-based spread. It still tastes rich and indulgent.
• Fresh Herbs: Swap parsley for thyme or rosemary for a deeper, more aromatic twist.

Sometimes I add a tiny squeeze of lemon at the end for brightness — a trick I picked up from a chef friend. It cuts through the richness beautifully.

Tip from experience: Don’t be afraid to taste and tweak as you go. That’s how great cooks are made.

Your Questions Answered: All About Copycat Ruth’s Chris Steakhouse Mushrooms

Every time I post about this recipe, people have the same questions — so let’s clear them up right here.

1. Can I make them ahead of time?

You can, but they’re best fresh off the stove. The texture changes after reheating. If you must, make them an hour early and keep warm in a covered dish at low oven temp.

2. Can I use margarine instead of butter?

You can, but you’ll miss out on that signature richness. Butter = flavor. If you want a healthier option, use half butter and half olive oil.

3. What can I serve them with?

They’re amazing with steak, grilled chicken, pasta, or even creamy mashed potatoes. I’ve even spooned them over toast for a quick, fancy snack.

4. Are they vegan-friendly?

Absolutely — just use olive oil and a vegan Worcestershire sauce. All the flavor, none of the compromise.

5. Can I freeze them?

Yes, but the texture softens a bit after thawing. If you do, let them cool completely, freeze in small portions, and reheat in a skillet.

6. How do I make them spicier?

Add a pinch of red pepper flakes or a splash of hot sauce during cooking. It adds a fun kick without overpowering the savory base.

7. Why are my mushrooms rubbery?

Most likely, your pan wasn’t hot enough or you added too many mushrooms at once. Cook fewer at a time over high heat for that perfect tender bite.

Quick reminder: the key to great mushrooms is heat + space + patience. Get that trio right, and the rest follows effortlessly.

My Final Thoughts on This Mushroom Masterpiece

There’s something deeply satisfying about recreating restaurant dishes at home — especially when they taste this good. Every time I make Copycat Ruth’s Chris Steakhouse Mushrooms, I feel like I’m treating myself without the fancy bill.

What I love most is that you can make this dish your own — tweak the herbs, adjust the salt. It’s forgiving, flexible, and rewarding.

And here’s my honest confession: sometimes, I make just the mushrooms and eat them with a slice of buttered bread. No steak, no sides — just me, a fork, and a skillet of happiness. 🥰

Cooking is meant to be joyful, not stressful. So go ahead, experiment, taste, and enjoy the little victories along the way.

Conclusion: Bring the Steakhouse Home

Recreating Copycat Ruth’s Chris Steakhouse Mushrooms isn’t just about cooking — it’s about capturing that restaurant feel in your own kitchen. Simple ingredients, easy steps, and an incredible payoff.

With every bite, you’ll taste the buttery depth, the earthy mushrooms, and the hint of broth that ties it all together. It’s comfort food dressed in elegance.

So grab your pan, light that stove, and make something beautiful tonight. Because honestly? The best meals are the ones made with your own hands — and maybe a little melted butter. ✨

Related Recipes to Complement Your Copycat Ruth’s Chris Steakhouse Mushrooms

Cheesy Garlic Butter Mushroom Stuffed Chicken
A rich, savory chicken main featuring garlicky mushrooms and melty cheese — ideal for mushroom lovers.

Savory Chipotle Steak Recipe – Quick & Tasty
A bold, smoky steak dish that pairs beautifully with buttery mushrooms as a side.

Honey Garlic Beef Tenderloin
A sweet-savory beef tenderloin that complements the umami richness of sautéed mushrooms perfectly.