Last Updated on April 15, 2022 by Karen

These Steakhouse Sauteed Mushrooms make the perfect one-skillet side dish — scrumptious, easy to make, and great to serve with a delicious steak or roasted chicken dinner.

While I love a thick, juicy piece of ribeye steak at a steakhouse, I always get excited about the side dishes too. The creamed spinach, the fluffy mashed potatoes, twice-baked cheesy potatoes…and the sauteed mushrooms!

Though I don’t discriminate against side dishes, steakhouse mushrooms is one of my all-time favorites. This one is a restaurant remake I always turn to because it’s quick, easy, and just so delicious! You can use white button mushrooms by all means, but I prefer cremini mushrooms because they have a firmer texture and fuller flavor. When mushroom is the star of the dish, you want it to shine!

The combination of thyme and mushrooms is always wonderful, but other herbs like oregano, rosemary, and tarragon would work too.

Two tips for making these mushrooms taste amazing:

Make sure your pan is hot before adding the mushrooms. If the pan isn’t hot enough, the mushrooms will boil and steam in their own released moisture rather than get nicely browned. I like to use a cast iron skillet (this one is my favorite) because it maintains heat very well and doesn’t stick – which means easy cleanup!

Don’t soak or rinse the mushrooms, instead, just wipe off any dirt with a damp cloth. I find that mushrooms don’t saute well when waterlogged and the flavors are more bland as well.

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5 from 1 vote

Steakhouse Sauteed Mushrooms

These mushrooms make the perfect one-skillet side dish -- scrumptious, easy to make, and great to serve with a delicious steak or roasted chicken dinner.

Author Karen @ The Tasty Bite

Ingredients

1/2 tbsp olive oil
1 tbsp unsalted butter
2 large shallots diced
2 cloves garlic minced
1 lb fresh button mushrooms white or cremini, wiped clean
½ tsp dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Heat olive oil and butter in a large skillet over medium high heat. Add shallots and cook over medium heat for 3 minutes, or until the shallots are translucent.
Add garlic to the skillet and cook until fragrant, about 30 seconds.
Add mushrooms and thyme and cook until the mushrooms are tender and begin to release their juices, about 5 minutes.
Season with salt and pepper to taste, and garnish with fresh parsley if desired. Serve immediately.