Copycat Ruth’s Chris Steakhouse Mushrooms at Home

Whenever I make these mushrooms, I feel like I’m bringing a little steakhouse magic right into my kitchen. I’ve tried making stuffed mushrooms, sautéed mushrooms, and even creamy mushroom sauces before, but nothing quite matched the simple, buttery, garlicky flavor of Ruth’s Chris.

My first attempt was a bit of a disaster because I added too much garlic at once, and it overpowered the delicate mushroom flavor. After a few adjustments, I finally nailed the balance — tender, juicy mushrooms with a rich, buttery glaze that’s irresistible.

Ingredients

1 pound cremini or baby bella mushrooms, cleaned and trimmed
3 tablespoons unsalted butter
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
½ teaspoon salt, or to taste
¼ teaspoon black pepper
1 teaspoon fresh thyme leaves (optional)
2 tablespoons finely chopped parsley for garnish

Substitutions: Use vegan butter for a dairy-free version, or coconut aminos instead of soy sauce for a gluten-free twist.

Instructions / Method

Prep the mushrooms: Gently wipe mushrooms with a damp cloth and trim stems. Pat them dry to avoid soggy mushrooms when cooking.
Heat the pan: In a large skillet, melt butter with olive oil over medium-high heat. Butter adds richness while oil prevents it from burning.
Sauté garlic: Add minced garlic and cook for about 30 seconds until fragrant — don’t let it brown too much. I learned the hard way that burnt garlic makes the whole dish bitter.
Cook the mushrooms: Add mushrooms to the pan in a single layer. Let them cook undisturbed for 2-3 minutes, then stir occasionally. This gives them a nice sear while keeping them juicy.
Add sauces: Stir in Worcestershire sauce, soy sauce, salt, pepper, and thyme. Cook for another 3-4 minutes, until mushrooms are tender and the sauce has thickened slightly.
Garnish and serve: Remove from heat, sprinkle with parsley, and serve immediately. The mushrooms are best enjoyed hot, straight from the skillet.

Tips & Tricks:

Avoid overcrowding the pan; too many mushrooms at once can steam instead of sauté.
Add salt toward the end of cooking to keep mushrooms juicy.
Use fresh thyme or parsley to brighten the dish.

Preparation & Cooking Time

Total time: 25 minutes
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 4

@chef_zouheir

Serving Suggestions

These mushrooms make a perfect side for steaks, roasted chicken, or even mashed potatoes. They also pair wonderfully with a glass of red wine. Leftovers can be stored in an airtight container in the fridge for up to 2 days and gently reheated in a skillet to retain their flavor.

FAQs

Can I make this ahead of time?
Yes, but I recommend cooking just before serving. Mushrooms lose some texture when reheated.

Can I use other types of mushrooms?
Absolutely! Portobello, shiitake, or button mushrooms work well — just adjust cooking time for larger or smaller sizes.

How can I make them spicier?
Add a pinch of red pepper flakes while sautéing the garlic for a subtle kick.

Can I freeze these mushrooms?
I don’t recommend freezing — they tend to get watery and lose texture. It’s best to enjoy them fresh.

Is there a vegetarian option?
Yes! Simply use vegan butter and skip Worcestershire sauce, or use a vegetarian version.

From My Skillet to Your Table

Every time I make these mushrooms, I can’t help but sneak a few before they even reach the plate. They’re buttery, garlicky, and perfectly tender — a true restaurant-style side that’s surprisingly easy to make at home. My advice? Take your time, savor the aroma as they cook, and enjoy every bite with someone you love. There’s something special about bringing that steakhouse feeling to your own kitchen.