There's nothing like a big, juicy steakhouse mushroom to top off your meal. But who has time to go to a steakhouse? Not me, that's for sure! So I decided to create my own Texas roadhouse steakhouse mushrooms recipe at home. And let me tell you, it was delicious! Enjoy! If you're looking for an easy and tasty way to add some excitement to your dinner menu, then this is the recipe for you.
Texas roadhouse steakhouse mushrooms
Why the steakhouse mushrooms is the favorite dish of many people? Steakhouse mushrooms are a prevalent dish at the Texas Roadhouse restaurant. Many people love this dish because it is very flavorful and filling. The mushrooms are cooked in a savory sauce that makes them even more delicious. A side of rice or potatoes makes this dish even more filling. For a hearty and delightful meal, then the steakhouse mushrooms are the perfect dish for you.
What is the best way to store mushrooms?
Mushrooms are a type of fungi that many people around the world enjoy. They can be used in various dishes and offer a distinct flavor to many people. Although mushrooms are generally considered healthy, they can pose some health risks if they are not stored properly.
- When purchasing mushrooms, looking for firm ones with smooth surfaces is vital. Avoid mushrooms that are slimy or have bruises. If you buy dried mushrooms, ensure they are not crumbly or powdery.
- When storing mushrooms, you can keep them in a cool, dark place. Paper bags or a Tupperware container with holes punched in the lid for ventilation is the best. It would be best to avoid storing mushrooms in direct sunlight or in a place where heat will accumulate.
- You should use mushrooms within a few days of purchase. You can place them in the refrigerator if you need to store them for more extended periods. The downside of storing mushrooms in the fridge is that they will not last as long.
- If you have any leftover mushrooms, cook them before storing them. By doing this, you will kill any bacteria that may be present on the mushroom's surface. You can place leftover cooked mushrooms in the fridge for up to two days.
- When cooking mushrooms, it is essential to use fresh ones. You can use dried mushrooms, but they will not have the same flavor as fresh mushrooms. When cooking mushrooms, it is best to saute them or cook them in broth.
What types of mushrooms are used?
Mushrooms come in wide varieties for steakhouse cuisine, but the most commonly used type is the portobello mushroom. Portobello mushrooms have a hearty and meaty flavor that pairs well with steak, and they can also be grilled or roasted to add even more flavor.
Other popular types of mushrooms for steakhouse dishes include shiitake mushrooms, oyster mushrooms, and cremini mushrooms. Whatever kind of mushroom you use, cook them well so that their flavor comes through in the dish.
How to cook steakhouse mushrooms
I love this recipe because of its simplicity and because it captures the essence of what an excellent steakhouse mushroom should be. These mushrooms are earthy, flavorful, and have the right amount of bite.
A perfect pan of mushrooms and onions has three main ingredients: Butter, sugar, and Worcestershire sauce.
Sure, there are other things you could add—a little garlic, some green onions, a splash of white wine, perhaps. But I think these three key ingredients are all you need to create that unique Texas Roadhouse flavor.
If you're looking for an easy and delicious way to dress up your next steak dinner, look no further than this Texas Roadhouse-style recipe.
- 8 oz fresh mushrooms, sliced (Oyster mushrooms, shiitake mushrooms, or portobello mushrooms).
- 2 tablespoon butter
- 1 tablespoon Worcestershire sauce
- ½ large onions (sliced)
- 1 teaspoon minced garlic (2 cloves)
- 1 tablespoon brown sugar
- salt and pepper to taste
First, you'll need to clean your mushrooms. I like to do this by giving them a quick rinse in cool water and then patting them dry with a paper towel. Mushrooms (particularly wild mushrooms) are like little sponges, so you don't want to soak them, or they'll absorb too much water. When your mushrooms are clean, slice them into thick pieces. Set them aside in a bowl.
Now it's time to start cooking! Melt the butter in a large skillet over medium heat.
Once the butter has melted, add the mushrooms and onions, arrange them in a single layer and let them cook for 3-5 minutes on medium heat. Do not stir. If you agitate the mushrooms too much, they'll release their moisture and become soggy. So we want to let them cook undisturbed to get a nice brown.
Note: You don't want to overcrowd the pan with mushrooms. If you have a lot of mushrooms, cook them in batches.
After 3-5 minutes, check the bottom of the mushroom to see if they're browning. If they are, gently stir the mushrooms and onions.
After stirring, cover the pan with a lid and let the mushrooms cook for another 2 to 3 minutes, turning mushrooms and onions once or twice or until they're nice and brown. And have given up a little of their juices.
Remove the lid, add the minced garlic and gently stir (do not stir too much).
Once the mushrooms and onions are nicely browned and the liquid has evaporated, add the brown sugar and Worcestershire sauce. Saute uncovered for 30 seconds, season with salt and pepper to taste, give it a quick stir and remove from heat.
Can you make sautéed mushrooms in advance?
You can undoubtedly make sautéed mushrooms ahead of time! Just know that they might not be as crispy as if made fresh. But, they may even taste better when made in advance as the flavors have a chance to meld together.
Sauté the mushrooms as directed, then let them cool completely. Store in an airtight container in the refrigerator for up to 7 days. When ready to serve, reheat in a skillet over medium heat until warm.
Should you salt mushrooms when sauteeing?
When cooking any ingredient containing a lot of water, like mushrooms, it's important NOT to season with salt early in the cooking process. Adding salt too early can draw out the water from the mushrooms and make them tough and rubbery.
Why is that? Salt is a powerful agent when it comes to drawing out water. When you add salt to the water, the salt molecules start to break apart the water molecules. This process is called osmosis, which causes the water molecules to move from an area of high concentration (inside the mushroom cells) downward (the surface of the mushroom). This migration of water molecules causes the mushrooms to lose their plump, juicy texture.
Note: To avoid this, saute the mushrooms over medium-high heat until they brown nicely and season to taste. As a result, they will remain succulent and retain their natural juices. The best time to season your mushrooms is right at the end of cooking, just before you take them off the heat.
Do you have to wash mushrooms before cooking?
Mushrooms are grown in dirty conditions, and they are known to harbor all sorts of bacteria. While most of these bacteria are harmless, some can cause food poisoning. The best way to reduce your risk of getting sick from mushrooms is to give them a good wash before cooking.
If you're short on time, you can give them a quick rinse under running water. Or you can simply put mushrooms in a colander and give them a good spray with a hose. Shake them to remove any excess water and pat them dry with a paper towel before cooking.
Note: Mushrooms are delicate and can absorb water easily, so it's important not to soak them, or you'll risk making them mushy. Once they're clean, you can cook mushrooms any way you like. Sautee them in butter, add them to soups or stews, or use them on pizza as toppings.
How long will sauteed mushrooms last in the fridge?
Sauteed mushrooms have a slightly longer shelf life than raw mushrooms, but you should still consume them within a few days. If stored properly in an airtight container, sauteed mushrooms will last in the fridge for up to seven days. After that, you should discard them.
When it comes to storing mushrooms, the key is to keep them dry. Mushrooms are most vulnerable to moisture, which can quickly spoil them. If your sauteed mushrooms are too wet, they may start to grow mold or develop an off odor. Drain or wipe dry any excess liquid before storing it in the fridge to prevent this.
When ready to use your sauteed mushrooms, simply reheat them in a pan over low heat. Be sure not to overcook them; otherwise, they will become tough and rubbery. If you're not planning on eating them right away, you can freeze them for future use. Frozen mushrooms will keep for up to six months.
How do you make crispy sauteed mushrooms?
Generally, when cooking vegetables on the stovetop or in the oven, we begin by frying them in oil and seasoning them with salt and pepper. However, crispy stovetop mushrooms are an exception to these rules. Yup, it's true, don't season the mushrooms at the onset of cooking.
Why is that? When we season food with salt, it tends to draw out moisture. And what do we want to avoid when cooking mushrooms? Yep, you guessed it, we don't want to release too much moisture, or they'll turn out soggy.
Mushrooms are mostly water — about 90 percent, to be exact. So, they also lose flavor when they release moisture—no Bueno. So, hold off on the salt and only season them at the end. Waiting to salt them gives them a chance to sear in all that natural mushroom flavor.
Now, let's discuss how to get these things nice and crispy.
First, make sure you're using the right kind of mushrooms. Smaller mushrooms like cremini, white button or oyster mushrooms will work best. Make sure to dry the mushrooms entirely before cooking. If they're wet, they'll steam instead of fry. Cut them into uniform pieces so they cook evenly and don't overcrowd the pan. If you do, the mushrooms will steam rather than fry.
Heat a large skillet over medium-high heat and add butter to coat the bottom. Once the butter has melted, add the mushrooms and let them cook undisturbed for 2-3 minutes until they start to brown. Once they've browned, stir them and continue cooking for another 2-3 minutes until they're nice and crispy.
The key to crispy sauteed mushrooms is to cook them on high heat until they're nice and browned. Then, you can season them with salt, pepper, and other herbs or spices. You can add a bit of garlic or thyme for flavor if you want. But that's it!
Can you freeze sauteed mushrooms?
You can freeze sauteed mushrooms, but they may not taste as fresh when thawed and reheated. If you freeze them, use a freezer-safe plastic bag, remove as much air as possible and label it with the date. For best results, use within three months.
You can also quickly freeze individual sauteed mushrooms on a baking sheet lined with parchment paper. You can add these to soups, stews, or pasta dishes without thawing. Once frozen, transfer to a freezer-safe bag.
To reheat frozen sauteed mushrooms:
- Thaw in the refrigerator overnight.
- Heat them in a skillet over medium-low heat until warmed through. To prevent the mushrooms from sticking, you may need to add a bit of oil to the pan.
- Serve immediately.
Recipes that include steakhouse mushrooms
As an ingredient or side dish:
1 Baked Portobello Mushrooms
A simple recipe for portobello mushrooms is suitable for both side dishes and main courses. Check the recipe here.
2 Grilled Portobello Mushroom Burgers
Portobello mushrooms make a hearty and healthy burger alternative. You can check the recipe here.
3 Sauteed Mushrooms
You can serve sauteed mushrooms as a side dish or top steak, chicken, or fish with this easy recipe.
4 Mushroom Risotto
Parmesan and mushrooms make this risotto creamy and flavorful. Recipe here.
5 Cream of Mushroom Soup
Mushroom and cream soup that is rich and creamy. Check the recipe here.
6 Mushroom Pizza
Mushrooms, onions, and cheese are topped on a pizza. Check the recipe here.
7 Mushroom Stroganoff
This Russian dish combines mushrooms, beef, and sour cream. Find the recipe here.
Texas Roadhouse Mushrooms Recipe
- 8 oz fresh mushrooms (sliced)
- 2 tablespoon butter
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- ½ onions (sliced)
- 1 teaspoon garlic (minced)
- salt and pepper to taste
Clean the mushrooms:
- First, you’ll need to clean your mushrooms. I like to do this by giving them a quick rinse in cool water and then patting them dry with a paper towel. Mushrooms (particularly wild mushrooms) are like little sponges, so you don’t want to soak them, or they’ll absorb too much water. When your mushrooms are clean, slice them into thick pieces. Set them aside in a bowl.
Saute the mushrooms:
- Now it’s time to start cooking! Melt the butter in a large skillet over medium heat.
- Once the butter has melted, add the mushrooms and onions, arrange them in a single layer and let them cook for 3-5 minutes on medium heat. Do not stir. If you agitate the mushrooms too much, they’ll release their moisture and become soggy. So we want to let them cook undisturbed to get a nice brown.
- After 2-3 minutes, check the bottom of the mushroom to see if they’re browning. If they are, gently stir the mushrooms and onions.
- After stirring, cover the pan with a lid and let the mushrooms cook for another 2 to 3 minutes, turning mushrooms and onions once or twice or until they’re nice and brown. And have given up a little of their juices.
- Remove the lid, add the minced garlic and gently stir (do not stir too much).
- Once the mushrooms and onions are nicely browned and the liquid has evaporated, add the brown sugar and Worcestershire sauce. Saute uncovered for 30 seconds, season with salt and pepper to taste, give it a quick stir and remove from heat.
Note:When cooking any ingredient containing a lot of water, like mushrooms, it’s important NOT to season with salt early in the cooking process. Adding salt too early can draw out the water from the mushrooms and make them tough and rubbery. To avoid this, saute the mushrooms over medium-high heat until they brown nicely and season to taste. As a result, they will remain succulent and retain their natural juices. The best time to season your mushrooms is right at the end of cooking, just before you take them off the heat.
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.