Copycat Ruth’s Chris Steakhouse Mushrooms
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:
- Dairy-free: Use vegan butter.
- Gluten-free: Use coconut aminos instead of soy sauce.
Instructions
- Prep the mushrooms: Gently wipe mushrooms with a damp cloth and trim stems. Pat dry to avoid sogginess.
- Heat the pan: In a large skillet, melt butter with olive oil over medium-high heat.
- Sauté garlic: Add minced garlic and cook 30 seconds until fragrant — do not let it brown.
- Cook mushrooms: Add mushrooms in a single layer. Let cook undisturbed for 2–3 minutes, then stir occasionally until they develop a nice sear.
- Add sauces: Stir in Worcestershire sauce, soy sauce, salt, pepper, and thyme. Cook 3–4 more minutes until mushrooms are tender and sauce slightly thickens.
- Garnish & serve: Remove from heat, sprinkle with parsley, and serve immediately.
Notes
Avoid overcrowding the pan — cook in batches if needed.
Add salt toward the end to keep mushrooms juicy.
Fresh thyme or parsley brightens the dish.