Sauteed Mushrooms– Easy Outback Steakhouse Copycat

These Outback Steakhouse Sauteed Mushrooms are buttery, wine-simmered, and full of deep, rich flavor that tastes way fancier than the 30 minutes they take. They’re perfect over steak, chicken, mashed potatoes, or just on their own with a spoon. Super easy, low-ingredient, and yeah — kinda impressive for how chill the prep is.

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Quick Summary

• Prep time: 5 mins
• Cook time: 25 mins
• Flavor: Savory, buttery, wine-kissed
• Great for: Steak night, cozy sides, date night at home

Why I Like This Recipe

Didn’t mean to make something good. Just wanted a side for my reheated chicken. Threw some mushrooms in a pan, added wine because I had it open, and… wow. These go hard. Like “eat-them-with-your-fingers-before-dinner’s-ready” hard. Not fancy, just good.

Ingredients

• 1 tbsp butter
• 16 oz white button mushrooms
• ½ cup diced onions
• ¼ tsp salt
• 10.5 oz beef broth
• ⅓ cup Burgundy wine

How To Make Sauteed Mushrooms

1. Melt the butter: Start with butter in a big pan — medium heat. Let it melt and get a little bubbly.
2. Sauté mushrooms and onions: Toss in mushrooms, onions, and salt. Let them cook until they start browning. Stir now and then, but not too much — we want color.
3. Add wine and broth: Pour in Burgundy wine and broth. It should sizzle a bit. Stir and lower the heat.
4. Simmer it down: Let it cook uncovered for about 15–20 mins. You’re waiting for the sauce to reduce slightly and coat the mushrooms.
5. Taste and adjust: Try a spoonful. Add more salt or a dab of butter if it needs it. Serve hot.

Tips for Success

• Don’t crowd the pan — mushrooms need space to brown
• Let onions get some color before adding the liquids
• Reduce the sauce until it’s just thick enough to cling
• Use real wine, not cooking wine — it matters here

Storage and Reheating

• Fridge: Keep in an airtight container for up to 3 days.
• Freezer: Technically you can… but the texture won’t be the same.
• Reheat: Warm on the stove over low heat with a splash of broth or butter.

Frequently Asked Questions

• Can I use another type of mushroom?
  Yep. Cremini or baby bellas work great — even better flavor.
• No Burgundy wine on hand. What now?
  Any dry red wine will work. Pinot Noir or Merlot are both solid swaps.
• Is this dish vegetarian?
  Not as written (beef broth), but you can swap in mushroom or veggie broth to keep it veg.
• Can I make this ahead?
  Yes. Just reheat slowly and maybe add a little broth to freshen it up.
• Do these go with steak only?
  Nope — they’re great on toast, mashed potatoes, or mixed into pasta.

Common Mistakes and How to Dodge Them

• Crowding the pan: Too many mushrooms = steaming instead of browning. Use a big pan or split into batches.
• Skipping the onion browning: If you rush this, you miss out on a ton of flavor. Let the onions cook down a bit first.
• Using low heat too early: You need medium heat at the start to get good color on the mushrooms. Simmer later, not sooner.
• Over-reducing the sauce: If it gets too thick or salty, add a splash of broth to fix it. It should be silky, not syrupy.
• Using cooking wine: Please don’t. Real wine tastes better, costs about the same, and you get to sip while cooking.

Nutrition Facts (Per Serving)

• Calories: 80kcal
• Total Fat: 4g
• Saturated Fat: 2.5g
• Cholesterol: 10mg
• Sodium: 210mg
• Potassium: 320mg
• Total Carbohydrate: 6g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 2g

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