Ruth’s Chris Copycat Steakhouse Mushrooms Recipe

If you’ve ever spooned glossy, buttery mushrooms over a sizzling steak at a classic chophouse, you know the side can steal the show. This Ruth’s Chris Copycat Steakhouse Mushrooms Recipe brings that same deep, savory richness to your kitchen—without a reservation or premium price tag. The magic lies in building layers: caramelized mushrooms, a whisper of garlic, fresh thyme, and a reduction of beef stock, Worcestershire, and a touch of balsamic for rounded acidity. Butter adds silk, while a splash of dry sherry or white wine brightens the finish. The result is a pan of meaty, umami-packed mushrooms that taste like they simmered in a steakhouse kitchen all night.

Why You’ll Love This Ruth’s Chris Copycat

Beyond the steak pairing, these mushrooms are versatile. Pile them on burgers, tuck them into omelets, stir them through pasta, or ladle them over creamy polenta. The technique is straightforward—properly browning mushrooms for maximum flavor, then reducing a savory pan sauce until it clings. This Steakhouse Mushrooms Recipe respects the ingredients and rewards patience with restaurant-quality results.

Home cooks will appreciate that the ingredients are easy to find and the method is reliable. You can scale it for a crowd or halve it for date night, and it works beautifully with cremini, baby bella, or a blend that includes shiitake for extra depth. Whether you’re upgrading weeknight steak or preparing an impressive holiday spread, this Ruth’s Chris–inspired Steakhouse Mushrooms Recipe guarantees a rich, glossy side dish that turns any plate into a special-occasion experience.

Quick Recipe Introduction

This Ruth’s Chris Copycat Steakhouse Mushrooms Recipe delivers steakhouse depth with pantry-friendly steps: brown hearty mushrooms, deglaze with wine, reduce beef stock and Worcestershire, then finish with butter, thyme, and a hint of balsamic. The sauce turns silky and clings to every bite, making it perfect over steak, burgers, pasta, or polenta. It’s an easy, reliable technique that elevates simple ingredients into an unforgettable side—bold, savory, and glossy, just like your favorite chophouse.

Storage Options

Refrigerate: Cool completely, then store in an airtight container for 3–4 days. Reheat gently over medium-low heat with a splash of water or stock. Freeze: Up to 2 months; texture softens slightly. Thaw overnight and reheat in a skillet with a knob of butter to restore gloss. Make-Ahead: Cook through Step 5 (before final butter). Cool, refrigerate, then rewarm and finish with butter and herbs before serving to refresh that Steakhouse Mushrooms Recipe shine.

Summary

Deeply browned cremini and baby bella mushrooms are simmered in a savory reduction of beef stock, Worcestershire, soy, and wine, finished with butter, garlic, thyme, and a touch of balsamic for steakhouse-level gloss and flavor. This Steakhouse Mushrooms Recipe is a versatile side that instantly upgrades steaks, burgers, or pasta.

Equipment

• 12-inch heavy skillet (stainless steel or cast iron)
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Small bowl for finishing butter
• Paper towels for drying mushrooms

Ingredients

• 1 ½ lbs (680 g) cremini or baby bella mushrooms, trimmed and halved (larger ones quartered)
• 2 tbsp neutral oil (avocado or canola)
• 3 tbsp unsalted butter, divided (2 tbsp + 1 tbsp)
• 3 cloves garlic, minced
• 2 tsp fresh thyme leaves (or ½ tsp dried)
• ¼ cup (60 ml) dry sherry or dry white wine (optional but recommended)
• ¾ cup (180 ml) beef stock (low sodium)
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce (or tamari)
• 1 tsp balsamic vinegar
• ½ tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper
• Chopped parsley, for garnish (optional)

Instructions

1. Dry the mushrooms: Pat mushrooms thoroughly with paper towels; dry mushrooms brown better and amplify the Steakhouse Mushrooms Recipe flavor.
2. Sear in batches: Heat the skillet over medium-high. Add oil and 2 tbsp butter. When foaming, add half the mushrooms in a single layer. Cook undisturbed 3–4 minutes, then stir and cook 3–4 minutes more until well browned. Transfer to a plate and repeat with remaining mushrooms.
3. Aromatic base: Reduce heat to medium. Return all mushrooms to the pan. Add garlic and thyme; cook 30–45 seconds until fragrant.
4. Deglaze: Add sherry or wine, scraping up browned bits. Simmer 60–90 seconds until nearly evaporated.
5. Savory reduction: Add beef stock, Worcestershire, soy, salt, and pepper. Simmer 4–6 minutes, stirring occasionally, until the liquid reduces by about half and looks glossy.
6. Finish: Stir in remaining 1 tbsp butter and balsamic. Toss until sauce thickens and coats the mushrooms.
7. Taste & serve: Adjust salt, pepper, or a few more drops of balsamic. Garnish with parsley and serve hot over steak, burgers, or polenta.

Notes

• Mushroom mix: Blend cremini with shiitake for extra umami.
• Pan size: Crowding traps steam; browning is key to that Steakhouse Mushrooms Recipe depth.
• Stock choice: Beef stock tastes most “steakhouse,” but mushroom or chicken stock works too.
• Butter timing: Adding butter at the end gives a silky, restaurant-style glaze.

Tips for Success

• Start with very dry mushrooms and a hot pan for maximum browning.
• Season lightly early; finish seasoning after reduction for precision.
• Reduce the sauce until it visibly clings—this is the hallmark of a great Steakhouse Mushrooms Recipe.
• Use low-sodium stock to control saltiness once the sauce concentrates.
• Rest steaks separately; spoon mushrooms over just before serving to preserve gloss.

Additional Tips and Variations

• Garlic-herb butter: Finish with 1–2 tsp cold garlic-herb butter for extra richness.
• Peppercorn twist: Add ½ tsp crushed green peppercorns during reduction.
• Umami boost: Stir in ½ tsp miso or a few drops of fish sauce.
• Dairy-free: Swap butter for olive oil; add a teaspoon of olive oil at the end for sheen.
• Gluten-free: Use tamari instead of soy and confirm Worcestershire is GF.

Frequently Asked Questions (FAQ)

Can I use button mushrooms? Yes, but cremini/baby bella have deeper flavor for a true Steakhouse Mushrooms Recipe profile.

Is the wine essential? No—use extra stock and a squeeze of lemon at the end for brightness.

How do I keep them glossy? Reduce the sauce properly and finish with cold butter off heat.

Can I double the recipe? Absolutely. Brown in multiple batches so mushrooms sear, not steam.

What if my sauce is too salty? Add a splash of unsalted stock and simmer a bit; balance with a tiny pinch of sugar or extra butter.

Conclusion

This Ruth’s Chris Copycat Steakhouse Mushrooms Recipe captures steakhouse luxury in a simple skillet technique. With proper browning, a savory reduction, and a silky butter finish, you’ll have glossy, umami-packed mushrooms ready to elevate any plate—from weeknight steaks to holiday roasts. It’s reliable, scalable, and irresistibly delicious.