Steakhouse Garlic Butter Mushrooms (Print Version)

# Ingredients:

→ Main Ingredients

01 - White button mushrooms, 1 pound, cleaned and sliced thick
02 - Butter, 4 tablespoons, unsalted if possible
03 - Garlic, 3 cloves, finely minced
04 - Worcestershire sauce, 1 tablespoon
05 - Soy sauce, 1 tablespoon
06 - Oregano, 1 teaspoon, dried or fresh
07 - Tarragon, 1/2 teaspoon, dried
08 - Paprika, 1/2 teaspoon
09 - Black pepper, 1/4 teaspoon, freshly ground
10 - Chili powder, 1/4 teaspoon, optional for a mild heat
11 - Salt, to taste
12 - Fresh parsley or chives, for garnish

# Instructions:

01 - Clean the mushrooms by gently wiping them with a damp paper towel. Avoid soaking them, as mushrooms absorb water quickly, which can impact their texture. Slice the mushrooms thickly, about 1/2 inch thick, to ensure they hold their shape during cooking and develop a meaty texture.
02 - Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and let it melt, swirling the pan to coat the bottom evenly. Place the mushrooms in the pan in a single layer without overcrowding (you may need to cook them in batches to ensure even browning). Cook for 4–5 minutes, stirring occasionally until the mushrooms turn golden brown on both sides. The high heat will encourage the mushrooms to brown rather than steam, concentrating their flavors.
03 - Lower the heat to medium and add the remaining 2 tablespoons of butter, allowing it to melt gently. Add the minced garlic and sauté for 1 minute, until fragrant (be careful not to burn it). Stir in the Worcestershire sauce, soy sauce, oregano, tarragon, paprika, black pepper, and optional chili powder. Toss to coat the mushrooms evenly, ensuring every bite is infused with the garlic butter sauce. Let the mushrooms simmer for another 2–3 minutes, absorbing the flavors of the garlic, butter, and spices. Add salt to taste if needed.
04 - Transfer the mushrooms to a serving dish, and garnish with freshly chopped parsley or chives. Serve immediately for the best flavor and texture, while the garlic butter sauce is still warm and glossy.

# Notes:

01 - Choosing the Right Mushrooms: While white button mushrooms are recommended, feel free to substitute with cremini or portobello mushrooms for a heartier texture.
02 - Avoid Overcrowding: To achieve a golden-brown exterior, cook the mushrooms in batches if needed. Overcrowding the pan will cause them to steam instead of brown.
03 - Add Garlic Last: Adding garlic in the final stages prevents it from burning and maintains its flavor in the finished dish.
04 - Experiment with Herbs: Swap tarragon and oregano with thyme, rosemary, or basil to create unique flavor variations.

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