Introduction

Texas Roadhouse-style mushrooms are a savory and buttery side dish that’s packed with garlicky flavor. These tender, sautéed mushrooms simmered in a rich sauce make a perfect accompaniment to steaks or any hearty meal. They’re simple to prepare but impressive in taste.

The image shows a round cake with three clear layers: a light brown crumb crust forming the base, a thick creamy white layer covering the crust, and a bright red swirl design intricately marbled on the top creamy surface. Around the edge of the cake, there is a circle of fresh red raspberries paired with white dollops of whipped cream in between each berry. The cake sits on a smooth white plate that rests on a white marbled surface, and there are small bowls of extra raspberries visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound white button mushrooms, halved or quartered
4 tablespoons butter
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
1/4 cup beef broth
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Step 1: Melt the butter in a large skillet over medium-high heat.
Step 2: Add the mushrooms to the skillet and cook, stirring occasionally, until they are softened and browned, about 8-10 minutes.
Step 3: Add the minced garlic to the skillet and cook for about 1 minute, until fragrant.
Step 4: Pour in the Worcestershire sauce and beef broth, scraping up any browned bits from the bottom of the skillet.
Step 5: Season with salt and pepper. Bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce has slightly thickened.
Step 6: Stir in the fresh parsley. Serve immediately.

Tips & Variations

For a richer flavor, use a mix of mushrooms such as cremini or shiitake along with button mushrooms.
Replace beef broth with vegetable broth to make the dish suitable for vegetarians, and use soy sauce instead of Worcestershire sauce to keep the umami depth.
Be careful not to overcrowd the pan to ensure mushrooms brown properly instead of steaming.
Add a splash of dry white wine during step 4 for added complexity.

Storage

Store leftover mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat until warmed through, adding a splash of broth if needed to loosen the sauce.

How to Serve

A round cheesecake sits on a white marbled surface, with a golden brown crust forming the base layer. The creamy white cheesecake filling is swirled with vibrant red raspberry sauce creating a smooth, circular marbled pattern across the entire top. Around the edge, alternating dollops of white whipped cream and whole fresh red raspberries form a decorative ring, evenly spaced. The cheesecake is placed on a simple black plate that contrasts with the white marbled surface and draws attention to the bright colors of the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushrooms for this recipe?

Fresh mushrooms work best as they brown nicely and retain texture. Frozen mushrooms tend to be watery and may become mushy when cooked this way.

Is Worcestershire sauce necessary in this dish?

Worcestershire sauce adds a savory depth and slight tang that defines this recipe’s flavor. If unavailable, soy sauce combined with a touch of vinegar can be a good substitute.

Texas Roadhouse Garlic Mushrooms Recipe

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4.6 from 147 reviews

This Texas Roadhouse-style mushroom recipe features juicy, buttery mushrooms cooked with garlic, Worcestershire sauce, and beef broth for a rich, savory side dish that’s perfect for steak dinners or as a flavorful addition to any meal.

Author: Ruby
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Frying
Cuisine: American

Ingredients

Scale

Ingredients

1 pound white button mushrooms, halved or quartered
4 tablespoons butter
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
1/4 cup beef broth
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Melt the butter: In a large skillet over medium-high heat, melt the butter fully to ensure a rich base for the mushrooms.
Cook the mushrooms: Add the halved or quartered mushrooms to the skillet. Cook them, stirring occasionally, until they are softened and browned nicely, which should take about 8 to 10 minutes. This step develops depth of flavor and texture.
Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
Add Worcestershire sauce and beef broth: Pour in the Worcestershire sauce and beef broth, scraping the bottom of the skillet to loosen any browned bits. These ingredients add savory and umami flavors to the dish.
Simmer and season: Season the mixture with salt and black pepper. Bring it to a simmer and cook for 2 to 3 minutes until the sauce thickens slightly, coating the mushrooms.
Finish with parsley and serve: Stir in the freshly chopped parsley for a bright, fresh note. Serve the mushrooms immediately while they are warm and flavorful.

Notes

Use fresh mushrooms for the best texture and flavor; button mushrooms work well but cremini or baby bella can also be used.
Do not overcrowd the skillet; cook mushrooms in batches if needed to ensure they brown properly instead of steaming.
For a vegetarian version, substitute beef broth with vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.
Serve as a side dish with steak, chicken, or pork, or toss into pasta for a savory mushroom sauce.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Texas Roadhouse mushrooms, buttery mushrooms, sautéed mushrooms, mushroom side dish, garlic mushrooms, beef broth mushrooms