Texas Roadhouse Mushrooms
Ingredients
- 1½ lbs white button mushrooms
- 6 tbsp butter
- 4 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp dried thyme
- 2 tbsp fresh parsley chopped
Instructions
- Wipe mushrooms clean with damp paper towel (don't wash)
- Trim stems if needed, halve or quarter large mushrooms
- Heat large skillet over medium-high heat 2-3 minutes
- Add 4 tbsp butter, let melt and foam
- Add mushrooms in single layer (don't overcrowd)
- Let sit undisturbed 3-4 minutes to brown
- Stir, let cook another 3-4 minutes without moving
- Add minced garlic and remaining 2 tbsp butter
- Stir well, cook 1-2 minutes until garlic fragrant
- Add Worcestershire, garlic powder, onion powder, salt, pepper, and thyme
- Toss to coat evenly
- Cook 2-3 more minutes, stirring occasionally, until tender and golden
- Taste and adjust seasoning
- Transfer to serving dish, garnish with parsley
- Serve immediately
Notes
- Wipe mushrooms clean—don't wash with water
- High heat is essential for proper browning
- Don't overcrowd the pan—cook in batches if needed
- Let mushrooms sit without stirring to caramelize
- Real butter is essential—cannot substitute
- Add garlic near the end to prevent burning
- Store 3 days refrigerated
- Reheat in skillet with butter—not microwave
- Best served fresh and hot
- Works with cremini or mixed mushrooms too