Michael Davis
Outback Steakhouse is renowned for its mouthwatering Bloomin’ Onion, but another fan-favorite side dish is their creamy, garlicky mushrooms. These sautéed mushrooms are a perfect blend of rich flavors, combining butter, garlic, and cream to create a decadent accompaniment to any steak or meal. Making Outback Steakhouse-style mushrooms at home is surprisingly simple, requiring just a handful of ingredients and a few minutes of cooking time. Whether you’re looking to elevate a dinner at home or recreate the restaurant experience, this recipe captures the essence of Outback’s signature dish, delivering a savory and indulgent side that’s sure to impress.
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What You'll Learn
- Ingredients Needed: Gather button mushrooms, butter, garlic, steak sauce, Worcestershire sauce, salt, and pepper
- Prep Mushrooms: Clean, trim stems, and slice mushrooms evenly for consistent cooking
- Sauté Garlic: Melt butter, add minced garlic, and sauté until fragrant, about 1 minute
- Cook Mushrooms: Add mushrooms, cook until golden, stirring occasionally, for 5-7 minutes
- Add Sauces: Stir in steak sauce, Worcestershire sauce, and season with salt and pepper
Ingredients Needed: Gather button mushrooms, butter, garlic, steak sauce, Worcestershire sauce, salt, and pepper
Button mushrooms are the unsung heroes of Outback Steakhouse’s iconic appetizer, and their mild, earthy flavor serves as the perfect canvas for a rich, savory sauce. When selecting your mushrooms, opt for fresh, firm button mushrooms with smooth caps—about 1 pound will yield 4 generous servings. Avoid pre-sliced varieties, as they tend to dry out faster and lack the texture needed to hold up under cooking. Rinse them gently under cold water and pat dry with a paper towel to remove any dirt without waterlogging them.
Butter is the foundation of this recipe, providing a creamy base that carries the flavors of garlic and sauces. Use 4 tablespoons (½ stick) of unsalted butter to control the overall saltiness, especially since both steak sauce and Worcestershire sauce contribute sodium. Melt the butter over medium heat in a large skillet, allowing it to foam slightly before adding the garlic. This ensures the garlic infuses the butter without burning, creating a fragrant foundation for the dish.
Garlic is non-negotiable—it adds depth and a subtle kick that complements the umami notes of the sauces. Mince 3–4 cloves (about 1 tablespoon) and add them to the melted butter, sautéing for 1–2 minutes until fragrant but not browned. Overcooking garlic can turn it bitter, so keep a close eye on it. If you’re short on time, pre-minced garlic works in a pinch, but fresh cloves will yield a more vibrant flavor.
Steak sauce and Worcestershire sauce are the secret weapons that mimic Outback’s signature tanginess. Use ¼ cup of steak sauce (A1 is a popular choice) and 2 tablespoons of Worcestershire sauce for a balanced blend of sweetness, acidity, and savory richness. Add these to the skillet after the garlic has softened, stirring to combine with the butter. Let the mixture simmer for 3–4 minutes to allow the flavors to meld and thicken slightly.
Salt and pepper are the final touches, but use them sparingly. The steak sauce and Worcestershire sauce already contribute saltiness, so a pinch of salt (about ¼ teaspoon) and a few grinds of black pepper are sufficient. Taste the sauce before adjusting, as over-seasoning can overpower the delicate mushroom flavor. Once the sauce is seasoned, add the mushrooms and coat them evenly, cooking for 5–7 minutes until tender and glossy. Serve immediately for a dish that rivals the Outback original.
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Prep Mushrooms: Clean, trim stems, and slice mushrooms evenly for consistent cooking
Mushrooms are the star of Outback Steakhouse’s iconic appetizer, but their texture and flavor depend heavily on proper preparation. Before you even think about sautéing, cleaning is non-negotiable. Mushrooms are like sponges, absorbing dirt and debris from their growing environment. Rinse them briefly under cold water, but don’t soak—prolonged exposure to moisture can make them soggy. Instead, use a damp paper towel or a soft brush to gently wipe away any visible dirt. This ensures you retain their earthy flavor without introducing grit into your dish.
Once cleaned, trimming the stems is the next critical step. The tough, fibrous ends of mushroom stems can ruin the tender bite you’re aiming for. Hold the mushroom cap in one hand and use a small knife to trim about ¼ inch off the stem end. For button or cremini mushrooms, which are commonly used in Outback-style recipes, this step is particularly important. Discard the trimmings or save them for making mushroom stock—waste not, want not.
Slicing mushrooms evenly is where consistency in cooking comes into play. Aim for slices about ¼ inch thick. This thickness allows the mushrooms to cook through evenly without drying out or becoming rubbery. Too thin, and they’ll disintegrate; too thick, and they’ll remain undercooked in the center. Use a sharp knife and a steady hand, or invest in a mushroom slicer for precision. Uniform slices also ensure that each bite of your dish delivers the same satisfying texture.
Consider this: the way you prep mushrooms can make or break the final dish. Clean them properly to avoid a gritty mouthfeel, trim the stems for tenderness, and slice them evenly for consistent cooking. These steps may seem minor, but they’re the foundation of Outback Steakhouse’s signature mushroom flavor. Skipping or rushing through them will leave you with a subpar result. Take the time to prep your mushrooms right, and you’ll be rewarded with a dish that rivals the restaurant’s version.
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Sauté Garlic: Melt butter, add minced garlic, and sauté until fragrant, about 1 minute
The foundation of Outback Steakhouse's mushrooms lies in a simple yet transformative step: sautéing garlic. This technique unlocks the aromatic potential of garlic, infusing the dish with a depth of flavor that elevates the entire recipe.
Mastering the Sauté: Begin by melting 2 tablespoons of unsalted butter in a skillet over medium heat. Butter’s low smoke point makes it ideal for gentle cooking, allowing the garlic to soften without burning. Once the butter foams and subsides, add 3-4 cloves of minced garlic. The key here is precision: sauté for exactly 1 minute, stirring constantly. This brief cook time ensures the garlic becomes fragrant and slightly golden, releasing its essential oils without turning bitter. Overcooking garlic, even by 30 seconds, can result in a harsh, acrid taste that will overpower the delicate balance of the mushrooms.
The Science Behind the Aroma: Sautéing garlic in butter is a chemical reaction known as the Maillard reaction, where amino acids and reducing sugars combine to create complex flavor compounds. This process is responsible for the rich, nutty aroma that forms the base of Outback’s signature mushroom dish. The butter’s fat content also acts as a carrier, distributing the garlic’s flavor evenly throughout the dish.
Practical Tips for Perfection: For consistent results, use a non-stick skillet to prevent sticking and ensure even heat distribution. If you prefer a healthier alternative, substitute half the butter with olive oil, which has a higher smoke point but still complements the garlic’s flavor. Always mince the garlic finely to maximize surface area, allowing it to cook quickly and release its essence fully.
The Takeaway: Sautéing garlic in butter for precisely one minute is a small but pivotal step in recreating Outback Steakhouse’s mushrooms. It’s a testament to the power of simplicity in cooking—where timing, temperature, and technique converge to create a flavor profile that’s both bold and harmonious. Master this step, and you’ll be well on your way to replicating the restaurant’s beloved side dish.
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Cook Mushrooms: Add mushrooms, cook until golden, stirring occasionally, for 5-7 minutes
The key to achieving the signature Outback Steakhouse mushroom texture lies in the cooking technique: a patient sauté. Adding mushrooms to a preheated pan and cooking them until golden, stirring occasionally, for 5-7 minutes allows for proper browning and moisture release. This step is crucial for developing the deep, savory flavor that sets these mushrooms apart from a basic sauté.
Resisting the urge to overcrowd the pan is essential. Mushrooms release a significant amount of water during cooking. Overcrowding traps this moisture, leading to steaming rather than browning. Aim for a single layer of mushrooms in the pan, allowing ample space for steam to escape and the mushrooms to caramelize.
The "stirring occasionally" instruction is deliberate. Constant stirring prevents the mushrooms from developing those desirable golden-brown edges. Allow them to sit undisturbed for short periods, then stir to ensure even cooking and prevent sticking. This balance between contact time and movement is key to achieving the perfect texture.
Think of this stage as building a flavor foundation. The browning reaction, known as the Maillard reaction, creates complex, nutty, and umami-rich flavors. This initial cooking step sets the stage for the subsequent addition of garlic, butter, and other ingredients that complete the Outback Steakhouse mushroom experience.
For best results, use a medium-high heat setting. This temperature allows for efficient browning without burning. If using a non-stick pan, opt for a slightly lower heat to prevent damage to the coating. Remember, patience is key. Rushing this step by increasing the heat will result in uneven cooking and a less flavorful end product.
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Add Sauces: Stir in steak sauce, Worcestershire sauce, and season with salt and pepper
The final step in crafting Outback Steakhouse-style mushrooms is where the magic happens—the addition of sauces and seasonings. This stage transforms a simple mushroom dish into a flavor-packed side that rivals the restaurant’s signature offering. Here’s how to master it: start by stirring in 2 tablespoons of steak sauce and 1 tablespoon of Worcestershire sauce per pound of mushrooms. These sauces provide a rich, tangy base that complements the earthy mushrooms without overwhelming them. Adjust the quantities slightly based on your preference for boldness—more steak sauce for a sweeter profile, more Worcestershire for a savory kick.
Analyzing the role of these sauces reveals their dual purpose. Steak sauce brings a tomato-based sweetness with hints of vinegar and spices, while Worcestershire adds depth through its fermented, umami-rich character. Together, they create a complex flavor profile that mimics Outback’s proprietary blend. Salt and pepper are the unsung heroes here, enhancing the natural flavors of the mushrooms and balancing the acidity of the sauces. Use kosher salt for better control, starting with ½ teaspoon per pound of mushrooms, and freshly ground black pepper for a subtle heat.
A cautionary note: resist the urge to over-season. The mushrooms should retain their identity, not drown in a sea of sauce. Stir gently after adding the sauces to ensure even distribution without breaking the mushrooms. If the mixture seems too thick, add a splash of beef broth or water to loosen it, maintaining a glossy, coatable consistency. This step is where precision meets intuition—taste as you go, adjusting seasoning incrementally until the flavors harmonize.
For a practical tip, prepare the sauces in advance by combining them in a small bowl before adding to the mushrooms. This ensures a seamless integration and prevents overcooking while you measure. If you’re serving a crowd, double the sauce quantities but maintain the salt and pepper ratios, as these should be tailored to individual taste. Finally, let the mushrooms simmer for 2-3 minutes after adding the sauces to allow the flavors to meld. The result? A dish that’s boldly seasoned yet balanced, ready to steal the spotlight on any steakhouse-inspired plate.
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Frequently asked questions
The key ingredients include button mushrooms, butter, olive oil, garlic, Worcestershire sauce, beef broth, salt, pepper, and chopped parsley for garnish.
Clean the button mushrooms thoroughly, trim the stems, and slice them evenly. Ensure they are dry before cooking to achieve the best texture.
Sauté garlic in butter and olive oil, add the mushrooms, and cook until golden. Deglaze with Worcestershire sauce and beef broth, then simmer until the sauce thickens. Season with salt, pepper, and garnish with parsley before serving.
