These Ruth’s Chris–style sautéed mushrooms capture everything you love about a classic steakhouse side dish: deep, savory flavor, rich buttery texture, and a luxurious wine-infused sauce that feels indulgent without being heavy. Each bite delivers tender mushrooms coated in a glossy reduction that’s perfect alongside steak, chicken, or even spooned over mashed potatoes.
The key to achieving that signature steakhouse taste is patience. Letting the mushrooms brown undisturbed develops their natural umami and creates the caramelized base that gives the sauce its depth. Butter and olive oil provide richness, while garlic adds warmth without overpowering the mushrooms.
Burgundy wine brings bold character and complexity, balanced by beef broth to round out the sauce. As it simmers down, the liquid transforms into a silky glaze that clings beautifully to each mushroom, just like you’d expect at a fine steakhouse.
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This dish comes together quickly, yet tastes like something you’d order at a white-tablecloth restaurant. It’s elegant enough for special occasions and easy enough for weeknight dinners when you want something extra special.
Servings and timing:
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients :
- 16 oz button or cremini mushrooms, cleaned and halved
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup burgundy wine (or dry red wine)
- 1/2 cup beef broth
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, finely chopped
Instructions:
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