Savory Texas Roadhouse Mushrooms

These savory Texas Roadhouse-style mushrooms are tender, juicy, and full of rich, buttery flavor. I simmer them in a seasoned broth that brings out their natural earthiness and makes them the perfect steakhouse-inspired side dish.

Why You’ll Love This Recipe

I love how these mushrooms are both simple and deeply flavorful. They soak up all the rich, savory broth and transform into something luxurious and satisfying. Whether I’m serving them with steak, chicken, or just as a snack, they never last long on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh white or baby bella mushrooms

• Butter

• Onion (finely chopped)

• Garlic (minced)

• Soy sauce

• Worcestershire sauce

• Beef broth

• Red wine (optional, for depth)

• Salt and pepper

• Fresh thyme or parsley (optional, for garnish)

Directions

1. I clean the mushrooms with a damp cloth and trim the stems.

2. In a large skillet, I melt butter over medium heat and sauté the onions until soft.

3. I add the garlic and cook for another minute, just until fragrant.

4. I stir in the mushrooms and let them cook for 5–6 minutes, until they start to soften and release their juices.

5. I pour in the beef broth, soy sauce, Worcestershire sauce, and red wine (if using).

6. I let everything simmer uncovered for 15–20 minutes, stirring occasionally, until the liquid reduces and the mushrooms absorb the flavor.

7. I season with salt and pepper to taste, and garnish with fresh herbs before serving.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• I’ve swapped beef broth for vegetable broth when making a vegetarian version.

• For an herby flavor, I add rosemary or thyme while simmering.

• I sometimes use portobello mushrooms sliced into strips for a meatier texture.

storage/reheating

I store leftover mushrooms in an airtight container in the fridge for up to 4 days. To reheat, I warm them gently in a skillet over low heat or microwave in 30-second intervals until heated through. I add a splash of broth or butter if they seem dry.

FAQs

Can I use canned mushrooms?

I don’t recommend it—fresh mushrooms soak up the flavors much better and give me that tender, juicy texture I’m after.

What’s the best type of mushroom to use?

I usually go with white button or baby bella mushrooms. They’re mild and hold up well during simmering.

Can I skip the wine?

Yes, I’ve made it plenty of times without wine. I just add a bit more broth or a splash of balsamic vinegar for extra depth.

Are these mushrooms spicy?

Not at all. They’re savory and rich, but I can always add a pinch of crushed red pepper if I want to turn up the heat.

Can I make them ahead of time?

Yes, they reheat beautifully. I often make a big batch a day ahead and warm them up before serving.

Conclusion

These savory Texas Roadhouse mushrooms are everything I want in a side dish—rich, buttery, and full of umami. Whether I pair them with a juicy steak or enjoy them on their own, they’re always deeply satisfying and incredibly easy to make.

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