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Copycat Ruth’s Chris Steakhouse Mushrooms

Copycat Ruth’s Chris Steakhouse Mushrooms

A rich and buttery side dish featuring tender, caramelized mushrooms in a savory, garlicky sauce, reminiscent of a fine dining experience at Ruth’s Chris Steakhouse.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

For the mushrooms
  • 24 oz baby bella (or cremini) mushrooms 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 cloves garlic, 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.

Method
 

Preparation
  1. Gently clean the mushrooms with a damp cloth or paper towel; trim the ends of the stems.
  2. Heat the olive oil and butter in a skillet over medium-high heat until melted.
Cooking
  1. Add the mushrooms to the skillet and cook for 5 minutes without stirring.
  2. Once one side is caramelized, stir the mushrooms and add garlic, onion powder, salt, pepper, and Worcestershire sauce. Cook for another 2-3 minutes.
  3. Pour in the beef broth and scrape the pan, simmering for 2-3 minutes until reduced slightly.
  4. Remove from heat, sprinkle with fresh parsley, and serve immediately.

Notes

Storage tip: Keep leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat in a skillet to maintain texture.