Sarah Brown
Longhorn Steakhouse is renowned for its mouthwatering side dishes, and one standout favorite is their creamy, garlicky mushrooms. These sautéed mushrooms are a perfect blend of rich flavors and tender texture, making them an ideal accompaniment to any steak or meal. Recreating this dish at home is surprisingly simple, requiring just a few key ingredients like fresh mushrooms, butter, garlic, and a touch of cream. By following a straightforward cooking process, you can achieve the same restaurant-quality taste and elevate your dining experience with this decadent, savory side. Whether you're a seasoned home cook or a beginner, mastering Longhorn Steakhouse mushrooms is a delicious way to impress your guests or treat yourself to a gourmet touch.
| Characteristics | Values |
|---|---|
| Ingredients | Butter, olive oil, white mushrooms, garlic, red wine, beef broth, salt, pepper, parsley |
| Preparation Time | 10 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-35 minutes |
| Servings | 4 |
| Cooking Method | Sautéing |
| Key Technique | Deglazing with red wine |
| Flavor Profile | Savory, umami, slightly tangy from red wine |
| Texture | Tender mushrooms in a rich, buttery sauce |
| Special Equipment | Large skillet or sauté pan |
| Dietary Considerations | Vegetarian (if using vegetable broth instead of beef broth) |
| Serving Suggestion | As a side dish with steak or grilled meats |
| Storage | Refrigerate in an airtight container for up to 3 days |
| Reheating Instructions | Reheat in a skillet over medium heat or in the microwave |
| Popular Variation | Adding caramelized onions or a splash of cream for extra richness |
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What You'll Learn
- Ingredients Needed: Butter, mushrooms, garlic, beef broth, wine, cream, salt, pepper, and parsley
- Prep Mushrooms: Clean, trim stems, and slice mushrooms evenly for consistent cooking
- Sauté Garlic: Melt butter, add minced garlic, cook until fragrant but not browned
- Cook Mushrooms: Add mushrooms, sauté until golden, deglaze with wine and broth
- Finish Sauce: Stir in cream, simmer until thickened, season, and garnish with parsley
Ingredients Needed: Butter, mushrooms, garlic, beef broth, wine, cream, salt, pepper, and parsley
To begin crafting the Longhorn Steakhouse-style mushrooms, you’ll need a combination of rich, flavorful ingredients that work together to create a creamy, savory dish. Butter serves as the base for sautéing and adds a luxurious mouthfeel. Use unsalted butter to control the overall saltiness of the dish, as other ingredients like beef broth and salt will also contribute to the seasoning. The butter should be melted over medium heat in a large skillet to ensure even cooking and to prevent burning, which can introduce bitterness.
The star of the dish, mushrooms, should be fresh and sliced uniformly to ensure consistent cooking. Button or cremini mushrooms are excellent choices due to their earthy flavor and firm texture, which holds up well during sautéing. After melting the butter, add the mushrooms and cook them until they release their moisture and begin to brown. This step is crucial for developing deep, caramelized flavors that will enhance the overall taste of the dish.
Garlic is another key ingredient that adds aromatic depth to the mushrooms. Mince the garlic finely and add it to the skillet after the mushrooms have browned, being careful not to let it burn. Garlic burns quickly, so stir it frequently and cook it just until fragrant, about 30 seconds to a minute. This will ensure its flavor infuses the dish without becoming acrid.
To build the sauce, beef broth and wine are added to the skillet. The beef broth provides a rich, meaty base, while the wine adds complexity and helps deglaze the pan, lifting any flavorful bits stuck to the bottom. Use a dry red wine for a robust flavor profile, but a white wine can also work if you prefer a lighter taste. Allow the liquids to simmer and reduce slightly, thickening the sauce and intensifying the flavors.
The final touch comes from cream, which adds richness and a velvety texture to the sauce. Pour in the cream and let it heat through, but avoid boiling it to prevent curdling. Season the dish with salt and pepper to taste, keeping in mind that the beef broth may already contribute some saltiness. Fresh parsley, chopped and sprinkled over the mushrooms just before serving, adds a burst of color and a fresh herbal note that balances the richness of the dish. Together, these ingredients create a decadent, restaurant-quality side that pairs perfectly with steaks or other grilled meats.
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Prep Mushrooms: Clean, trim stems, and slice mushrooms evenly for consistent cooking
To begin preparing mushrooms for your Longhorn Steakhouse-inspired dish, start by selecting fresh, firm mushrooms. Button mushrooms are a popular choice for this recipe due to their mild flavor and ability to absorb the rich sauce. Before cleaning, ensure you have a clean workspace and a sharp knife for trimming. The first step is to clean the mushrooms gently to remove any dirt or debris. Avoid soaking them in water, as mushrooms act like sponges and can become waterlogged, affecting their texture during cooking. Instead, use a damp paper towel or a soft brush to wipe each mushroom cap clean. This method preserves their natural flavor and firmness.
Once cleaned, the next crucial step is to trim the stems. Hold the mushroom firmly by the cap and twist the stem to remove it. For larger mushrooms, trim the tough, woody end of the stem, leaving only the tender part attached to the cap. If using smaller mushrooms, simply detach the stem entirely. Properly trimming the stems ensures that each mushroom cooks evenly and maintains a pleasant texture. Discard the tough stem ends, but consider saving the tender parts for the sauce or other recipes to minimize waste.
After trimming, it’s time to slice the mushrooms evenly. Place the mushroom cap flat-side down on your cutting board to stabilize it. Use a sharp knife to slice the mushrooms into uniform pieces, approximately ¼-inch thick. Consistency in slicing is key to achieving even cooking and a professional presentation. Thicker slices may remain undercooked, while thinner ones can become too soft or overcooked. Aim for precision to ensure every piece cooks perfectly in the sauce.
As you slice, take care to maintain the integrity of the mushroom’s shape. For larger caps, you may need to cut them into halves or quarters before slicing to ensure even pieces. Smaller mushrooms can often be sliced directly without additional cuts. Arrange the sliced mushrooms in a single layer on a clean plate or tray to prepare them for cooking. This organization makes it easier to transfer them into the pan when the time comes.
Finally, inspect your prepped mushrooms to ensure they are clean, trimmed, and sliced to perfection. Properly prepared mushrooms will not only cook evenly but also absorb the flavors of the sauce more effectively, resulting in a dish that rivals Longhorn Steakhouse’s signature style. With this step complete, you’re ready to move on to the next phase of the recipe, where the mushrooms will be transformed into a rich, savory side dish.
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Sauté Garlic: Melt butter, add minced garlic, cook until fragrant but not browned
To begin the process of making Longhorn Steakhouse mushrooms, the first crucial step is to sauté the garlic properly. Start by placing a medium-sized skillet over medium heat. Allow the skillet to heat up for about 30 seconds to 1 minute, ensuring it’s not too hot but warm enough to melt the butter evenly. Add 2 tablespoons of unsalted butter to the skillet, letting it melt slowly. The butter should gently sizzle as it melts, coating the bottom of the pan. This creates the perfect base for infusing the dish with rich, buttery flavor.
Once the butter is fully melted, add 3 to 4 cloves of minced garlic to the skillet. The garlic should be finely chopped to ensure it cooks quickly and evenly. Stir the garlic immediately into the melted butter, ensuring it’s fully coated. This step is essential for preventing the garlic from sticking to the pan and burning. Keep the heat at medium to allow the garlic to cook gently without browning. The goal here is to release the garlic’s aromatic flavors without letting it turn bitter or crispy.
As the garlic cooks, pay close attention to its color and aroma. It should become fragrant within 1 to 2 minutes, filling the air with a delightful garlic scent. Stir the garlic frequently to prevent it from sitting in one spot and overheating. The garlic is ready when it turns slightly translucent but remains pale in color. If it starts to brown or darken, reduce the heat slightly or remove the skillet from the heat momentarily to prevent burning. Properly sautéed garlic should enhance the dish without overpowering it.
The key to mastering this step is patience and attentiveness. Cooking the garlic until it’s fragrant but not browned ensures it blends seamlessly with the other ingredients in the mushroom dish. Overcooked garlic can dominate the flavor profile, while undercooked garlic may not contribute its full aromatic potential. This delicate balance is what makes the Longhorn Steakhouse mushrooms so flavorful. Once the garlic is perfectly sautéed, it’s ready to serve as the foundation for the next steps in the recipe.
Finally, after the garlic is fragrant and ready, proceed with adding the mushrooms or other ingredients as the recipe dictates. The sautéed garlic will infuse the entire dish with its rich, buttery essence, creating a harmonious flavor base. Remember, this step sets the tone for the entire dish, so take your time and focus on achieving the right texture and aroma. With the garlic properly sautéed, you’re well on your way to recreating the delicious Longhorn Steakhouse mushrooms at home.
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Cook Mushrooms: Add mushrooms, sauté until golden, deglaze with wine and broth
To begin cooking mushrooms in the style of Longhorn Steakhouse, start by preparing your ingredients. You’ll need fresh button mushrooms, olive oil or butter, minced garlic, dry red wine, beef broth, and a sprinkle of salt and pepper. Ensure your mushrooms are cleaned and sliced evenly to promote consistent cooking. Heat a large skillet over medium-high heat and add a tablespoon of olive oil or butter. Allow the fat to melt and coat the bottom of the skillet, creating a base for sautéing. This initial step is crucial for achieving the right texture and flavor.
Once the skillet is hot, add the sliced mushrooms in a single layer, being careful not to overcrowd the pan. Overcrowding can cause the mushrooms to steam instead of sauté, preventing them from developing a golden-brown crust. Sauté the mushrooms for 5-7 minutes, stirring occasionally, until they turn a rich golden color. This process allows the mushrooms to release their moisture and then reabsorb it, concentrating their earthy flavor. Keep an eye on them to ensure they don’t burn, adjusting the heat if necessary.
As the mushrooms reach the desired golden hue, it’s time to add the minced garlic. Cook the garlic for about 1 minute, stirring frequently to prevent it from burning. Garlic adds a depth of flavor that complements the mushrooms perfectly. Once the garlic is fragrant, pour in the dry red wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the skillet, as these bits are packed with flavor. Let the wine simmer for 2-3 minutes to reduce slightly and intensify its taste.
Next, pour in the beef broth to further enrich the sauce. The combination of wine and broth creates a savory liquid that coats the mushrooms, enhancing their overall flavor. Allow the mixture to simmer for another 3-4 minutes, or until the sauce has thickened slightly. This step ensures the mushrooms are tender and fully infused with the flavors of the wine and broth. Season the mushrooms with salt and pepper to taste, keeping in mind that the broth may already be seasoned.
Finally, remove the skillet from the heat and let the mushrooms rest for a minute before serving. This brief resting period allows the flavors to meld together. The result should be tender, golden-brown mushrooms bathed in a rich, flavorful sauce that mirrors the delicious side dish served at Longhorn Steakhouse. Serve these mushrooms alongside a juicy steak or as a hearty topping for grilled meats to elevate your meal.
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Finish Sauce: Stir in cream, simmer until thickened, season, and garnish with parsley
To finish the sauce for Longhorn Steakhouse mushrooms, the first step is to stir in the cream. This should be done gradually, allowing the cream to blend seamlessly with the existing liquid in the pan. Heavy cream is typically used for its richness and ability to create a luscious, velvety texture. As you stir, ensure the cream is fully incorporated to avoid curdling or uneven consistency. The cream will begin to heat up and meld with the flavors of the sautéed mushrooms, garlic, and other aromatics, creating a harmonious base for the final sauce.
Once the cream is fully integrated, simmer the mixture until it thickens. Maintain a gentle simmer over medium-low heat, as high heat can cause the cream to scorch or separate. Stir occasionally to prevent sticking and ensure even thickening. The sauce should reduce and coat the back of a spoon, achieving a creamy, coat-like consistency that clings to the mushrooms. This process typically takes 5-7 minutes, depending on the heat and the amount of liquid in the pan. Patience is key here, as rushing can compromise the texture and flavor of the sauce.
As the sauce thickens, season it to enhance the flavors. Taste the sauce and adjust with salt, pepper, or any other seasonings used earlier in the recipe, such as Worcestershire sauce or a pinch of red pepper flakes for heat. The goal is to balance the richness of the cream with the savory, earthy flavors of the mushrooms. Remember, the sauce should complement the mushrooms, not overpower them. A well-seasoned sauce will elevate the dish, making it reminiscent of the beloved Longhorn Steakhouse version.
Finally, garnish the dish with freshly chopped parsley just before serving. Parsley adds a pop of color and a fresh, herbal note that contrasts beautifully with the creamy, savory sauce. Sprinkle the parsley over the mushrooms and sauce, ensuring it’s evenly distributed. This step not only enhances the visual appeal but also provides a bright finish to the dish. Serve the mushrooms immediately while the sauce is warm and indulgent, allowing the flavors to shine alongside a perfectly cooked steak or as a hearty appetizer.
In summary, finishing the sauce for Longhorn Steakhouse mushrooms involves carefully stirring in cream, simmering until thickened, seasoning to perfection, and garnishing with parsley. Each step is crucial to achieving the rich, flavorful, and visually appealing dish that pairs perfectly with steakhouse favorites. With attention to detail and a focus on balancing flavors, you can recreate this iconic side dish at home.
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Frequently asked questions
The key ingredients include butter, olive oil, fresh mushrooms (button or cremini), minced garlic, Worcestershire sauce, beef broth, salt, pepper, and chopped parsley for garnish.
Clean the mushrooms by wiping them with a damp cloth or paper towel to remove dirt. Trim the stems if necessary, then slice the mushrooms evenly for consistent cooking.
Heat butter and olive oil in a skillet over medium-high heat. Add the mushrooms and cook until golden brown, then add garlic, Worcestershire sauce, and beef broth. Simmer until the sauce thickens and coats the mushrooms.
While fresh mushrooms are preferred for texture and flavor, you can use dried mushrooms if rehydrated properly. However, adjust the cooking time as dried mushrooms may take longer to soften.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave, adding a splash of beef broth to retain moisture.
