This Outback Steakhouse sauteed mushrooms are rich, buttery, and full of flavor! Cooked with onions, beef broth, and Burgundy wine, they make the perfect side dish or topping for steak, burgers, or chicken. This easy recipe takes just 30 minutes!
Jump to RecipeIngredients Needed:
- 1 tablespoon butter
- 16 ounces fresh small white button mushrooms
- 1/2 cup diced onions
- 1/4 teaspoon salt
- 10.5 ounces beef broth
- 1/3 cup Burgundy wine
How To Make Sauteed Mushrooms?
- Melt the butter: Heat a skillet over medium heat and add the butter until melted.
- Sauté mushrooms and onions: Add the mushrooms and onions, sprinkle with salt, and cook until browned and tender.
- Add broth and wine: Pour in the beef broth and wine, then cook for a few minutes until the sauce slightly reduces.
- Serve and enjoy: Serve warm as a side dish or topping for your favorite meals!
Recipe Tips:
- Use fresh mushrooms for the best texture: Fresh mushrooms hold their shape better and have a firmer bite. If using canned mushrooms, drain them well and only use the liquid from one can to avoid a watery dish.
- Don’t overcrowd the pan: If you add too many mushrooms at once, they will steam instead of getting a nice golden brown color. Cook in batches if needed to keep them from releasing too much moisture.
- Let the onions soften before adding liquid: Sauté the onions until they turn translucent and slightly golden. This brings out their sweetness and adds depth to the flavor of the mushrooms.
- Reduce the sauce for a rich taste: After adding the beef broth and wine, let the sauce simmer for a few minutes until it thickens slightly. This helps concentrate the flavors and makes the dish more flavorful.
- Taste and adjust seasoning at the end: Once the mushrooms are cooked, taste them and add a little more salt if needed. If the flavor is too strong, add a splash of water or a bit of butter to balance it out.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover sauteed mushrooms cool to room temperature. Then, transfer them to an airtight container and store them in the fridge for up to 3 days.
- Reheat: Heat a skillet over medium-low heat. Add the mushrooms and stir occasionally for 3-5 minutes until heated through. If they seem dry, add a small amount of butter or broth.
Nutrition Facts:
- Calories: 80 kcal
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 7mg
- Sodium: 309mg
- Potassium: 455mg
- Total Carbohydrate: 6g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 4g
Outback Steakhouse Sauteed Mushrooms
Course: Side DishCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
25
minutesCalories
80
kcalThis Outback Steakhouse sauteed mushrooms are rich, buttery, and full of flavor! Cooked with onions, beef broth, and Burgundy wine, they make the perfect side dish or topping for steak, burgers, or chicken. This easy recipe takes just 30 minutes!
Ingredients
1 tablespoon butter
16 ounces fresh small white button mushrooms
1/2 cup diced onions
1/4 teaspoon salt
10.5 ounces beef broth
1/3 cup Burgundy wine
Directions
- Melt the butter: Heat a skillet over medium heat and add the butter until melted.
- Sauté mushrooms and onions: Add the mushrooms and onions, sprinkle with salt, and cook until browned and tender.
- Add broth and wine: Pour in the beef broth and wine, then cook for a few minutes until the sauce slightly reduces.
- Serve and enjoy: Serve warm as a side dish or topping for your favorite meals!
Notes
- Use fresh mushrooms for the best texture: Fresh mushrooms hold their shape better and have a firmer bite. If using canned mushrooms, drain them well and only use the liquid from one can to avoid a watery dish.
- Don’t overcrowd the pan: If you add too many mushrooms at once, they will steam instead of getting a nice golden brown color. Cook in batches if needed to keep them from releasing too much moisture.
- Let the onions soften before adding liquid: Sauté the onions until they turn translucent and slightly golden. This brings out their sweetness and adds depth to the flavor of the mushrooms.
- Reduce the sauce for a rich taste: After adding the beef broth and wine, let the sauce simmer for a few minutes until it thickens slightly. This helps concentrate the flavors and makes the dish more flavorful.
- Taste and adjust seasoning at the end: Once the mushrooms are cooked, taste them and add a little more salt if needed. If the flavor is too strong, add a splash of water or a bit of butter to balance it out.
