These buttery, savory sautéed mushrooms are the perfect side dish or steak topper. Infused with rich seasoning and a hint of ranch, they’re easy to make and bursting with flavor. Serve them alongside or on top of steak for a steakhouse-quality meal, or use the leftovers in a cheesy quesadilla for a delicious twist!
Melt Butter: Heat a large skillet over medium-high heat and add the butter. Let it melt completely and start to sizzle.
Cook Mushrooms: Add the garlic and mushrooms to the skillet. Stir them gently to coat in butter, let them cook undisturbed for 4-5 minutes to begin browning.
Release Juices: Stir the mushrooms occasionally, cooking for an additional 7-8 minutes, until they start to release their juices and soften.
Season: Pour in the steak seasoning and sprinkle the dry ranch dressing mix over the mushrooms. Stir thoroughly to ensure the mushrooms are evenly coated in the flavorful mixture. Cook for another 3-4 minutes, allowing the liquid to reduce slightly and the flavors to intensify.
Finish: Taste and adjust seasoning if necessary. Remove from heat.
Serve: Serve the mushrooms alongside your steak or spoon them over the top for a rich, buttery accompaniment. Garnish with fresh parsley if desired.
Creative Uses: Use leftovers in omelets, quesadillas, pasta dishes, or as a topping for burgers or baked potatoes.
Find it online: https://whiteriverkitchen.com/steakhouse-mushrooms/