Ruth’s Chris Steakhouse Mushrooms

Instructions:

1. Clean the mushrooms by wiping them with a damp cloth and trim the stems if needed.
2. In a large skillet or saucepan, melt the butter over medium heat.
3. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until they begin to soften and release their moisture.
5. Pour in the beef broth, Worcestershire sauce, and soy sauce, stirring to combine.
6. Season with salt, black pepper, and paprika.
7. Reduce the heat to low and let the mushrooms simmer gently for 10–15 minutes, stirring occasionally.
8. Continue cooking until the mushrooms are tender and the sauce has slightly thickened and reduced.
9. Garnish with fresh parsley and serve warm.

Variations

• Red Wine Mushrooms: Add a splash of red wine for extra depth and richness.
• Herb Butter Version: Stir in fresh thyme or rosemary for an aromatic finish.
• Spicy Kick: Add a pinch of crushed red pepper flakes for subtle heat.
• Creamy Mushrooms: Finish with a splash of heavy cream for a richer sauce.

Tips

• Avoid overcrowding the pan at the start to help the mushrooms brown properly before simmering.
• Let the mushrooms cook undisturbed for a few minutes initially to develop deeper flavor.
• Simmer low and slow to allow the mushrooms to fully absorb the sauce.
• Taste before serving and adjust seasoning, especially salt, since soy sauce already adds saltiness.