Ruth’s Chris–Style Sautéed Mushrooms in Burgundy Wine Sauce

Instructions:

1. Heat the butter and olive oil in a large skillet over medium-high heat until hot and sizzling.
2. Add the mushrooms in a single layer. Cook undisturbed for 4–5 minutes until deeply browned on one side.
3. Stir the mushrooms and continue cooking for 2–3 minutes until tender and well caramelized.
4. Add the garlic and sauté for about 30 seconds, just until fragrant.
5. Pour in the burgundy wine and beef broth, scraping up any browned bits from the bottom of the pan.
6. Simmer uncovered for 5–7 minutes, allowing the sauce to reduce until it coats the mushrooms.
7. Season with salt and black pepper to taste.
8. Remove from heat, finish with fresh parsley, and serve immediately.

Variations :

• Add a splash of Worcestershire sauce for extra depth.
• Stir in a small sprig of thyme or rosemary while simmering, then remove before serving.
• Finish with a touch of heavy cream for a richer, silkier sauce.
• Use port wine instead of burgundy for a slightly sweeter profile.

Tips :

• Do not overcrowd the pan—cook mushrooms in batches if needed for proper browning.
• Let mushrooms sit without stirring at first to develop deep caramelization.
• Use a dry red wine you would enjoy drinking for the best flavor.
• Serve immediately while the sauce is glossy and hot for true steakhouse results.