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Steakhouse Mushrooms

Golden-brown, buttery mushrooms glisten in a bowl, their savory juices pooling at the bottom. Whole and tender, each mushroom is infused with the rich flavors of Dale’s Steak Seasoning and a touch of ranch, creating an irresistible, umami-packed side dish. Perfectly caramelized edges add depth, while their juicy centers burst with bold, indulgent flavor. A sprinkle of fresh parsley adds a pop of color, making these mushrooms as visually appealing as they are delicious.

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!

Ingredients

Scale
  • 4 Tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 pound fresh button whole mushrooms (halve or quarter only if very large)
  • 1/4 cup liquid steak seasoning (I use Moore’s, Dale’s, or Mr. Yoshida Marinade)
  • 1 Tablespoon dry ranch dressing mix
  • Optional: Fresh parsley, chopped, for garnish

Instructions

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.

Notes

Creative Uses: Use leftovers in omelets, quesadillas, pasta dishes, or as a topping for burgers or baked potatoes.