Outback Steakhouse Sautéed Mushrooms Copycat Recipe
This Outback Steakhouse sautéed mushrooms copycat brings the same dark, glossy, deeply savory side dish from the restaurant straight to your stovetop. It comes together in under 20 minutes and pairs with just about anything you are already cooking for dinner tonight.
The technique is simple: hot pan, real butter, and a short braise in beef broth that turns ordinary button mushrooms into something rich and sticky. No special equipment, no hard-to-find ingredients.
Why I Love This Recipe
The mushrooms end up tender all the way through but still hold their shape, with a dark glossy coating that is salty and just a little sharp from the Worcestershire.
It is one of those sides I come back to because the ratio of effort to payoff is genuinely good. One pan, twenty minutes, done.
The beef broth does most of the heavy work here. It reduces into the butter and coats every mushroom in a sticky, savory glaze that you would be happy to eat with a spoon.
Recipe Ingredients
- 16 oz whole white button mushrooms – Wipe clean with a damp paper towel; do not wash them or they steam instead of sear
- 3 tbsp unsalted butter – Divided; adds richness and helps the glaze go glossy
- 1 tbsp olive oil – Keeps the butter from burning at high heat
- ½ cup yellow onion, thinly sliced – Softens into the broth and adds gentle sweetness
- 3 cloves garlic, minced – Fresh is better here; the flavor comes through clearly
- ½ cup beef broth – The backbone of the glaze; low-sodium gives you more control
- 1 tbsp Worcestershire sauce – Adds the sharp, umami depth that makes these taste like the restaurant version
- ½ tsp kosher salt – Plus more to taste at the end
- ¼ tsp black pepper – Freshly ground if you have it
- 1 tsp fresh thyme leaves – Optional but it adds a clean herbal note; dried works at ½ tsp
- 1 tbsp fresh parsley, chopped – For garnish at the end
Variations / Substitutions
- Cremini or baby bella mushrooms – Swap 1:1 for button mushrooms; they have a slightly earthier flavor and hold up just as well.
- Chicken broth instead of beef broth – The glaze will be lighter and less rich, but it still works fine.
- Tamari instead of Worcestershire – Makes the dish fully gluten-free; the depth is similar, though slightly less tangy.
- Add a pinch of red pepper flakes – Stir them in with the garlic if you want a mild background heat.
- Vegan version – Use vegan butter, olive oil, and vegetable broth; the glaze takes a little longer to reduce but gets there.
- Shallots instead of yellow onion – More delicate and slightly sweet; use 2 medium shallots in place of the ½ cup onion.
If you liked this, Outback Steakhouse Loaded Baked Potato is another classic side worth making at home.
How To Make Sautéed Mushrooms
Step 1: Sear the Mushrooms
Set a large skillet over medium-high heat and add the 1 tbsp olive oil and 1 tbsp of the butter. Once the butter stops foaming, about 1 to 2 minutes, add the 16 oz mushrooms in a single layer. Let them sit undisturbed for 3 to 4 minutes until the undersides are deep golden brown before you stir.
This first contact with the hot pan is what gives the mushrooms their color. If you move them around right away, they release water and steam instead of browning. You want to hear a steady sizzle the whole time; if it goes quiet, nudge the heat up slightly.
Do not crowd the pan. If your skillet is smaller than 12 inches, sear the mushrooms in 2 batches rather than piling them in. Crowded mushrooms will turn grey and soft instead of golden.
Step 2: Soften the Onion and Garlic
Push the mushrooms to the edges of the pan and add the remaining 2 tbsp butter to the center. Add the ½ cup sliced onion and cook over medium heat, stirring occasionally, for 3 minutes until the onion is soft and translucent. Add the 3 cloves minced garlic and cook for 30 seconds more, stirring constantly, until fragrant.
The garlic goes in last and for a short time because it burns faster than the onion. Once you can smell it clearly, you are ready to move on.
Step 3: Braise in the Broth
Pour in the ½ cup beef broth and the 1 tbsp Worcestershire sauce. Stir everything together, scraping up any browned bits from the bottom of the pan. Add the ½ tsp kosher salt, ¼ tsp black pepper, and 1 tsp fresh thyme leaves. Reduce the heat to medium and let the liquid simmer for 5 to 7 minutes, stirring occasionally, until it has reduced by about half and coats the mushrooms in a dark, sticky glaze.
You will know it is ready when the broth no longer looks watery and the mushrooms look glossy rather than wet. Taste at this point and adjust salt if needed.
Step 4: Plate and Garnish
Spoon the mushrooms into a warm serving bowl or directly onto the plate beside the main dish. Scatter the 1 tbsp chopped fresh parsley over the top and serve immediately while the glaze is still shiny.
Recipe Tips
- Dry your mushrooms well. Even a little surface moisture will cause them to steam in the pan. A dry paper towel wipe is all they need.
- Use a wide, heavy pan. Cast iron or a stainless steel skillet holds heat evenly and gives you the best sear. Non-stick will work but the browning will be lighter.
- Low-sodium broth is worth it. Regular beef broth plus Worcestershire can make the finished dish quite salty. Start with low-sodium broth and season to taste at the end.
- This doubles well. If you are feeding a crowd, use the largest skillet you have, sear the mushrooms in batches, then combine everything for the braise step.
Cook times by pan size:
| Pan size | Heat level | Sear time per side |
|---|---|---|
| 10-inch | Medium-high | 4 to 5 mins |
| 12-inch | Medium-high | 3 to 4 mins |
| 14-inch or cast iron | Medium-high | 3 mins |
How To Store
- Refrigerate – Store leftovers in an airtight container for up to 3 days. The glaze thickens as it cools.
- Reheating – Warm in a small skillet over medium-low heat with a splash of beef broth to loosen the glaze. About 2 to 3 minutes is enough. Avoid the microwave if you can; it makes the mushrooms rubbery.
What To Serve With Sautéed Mushrooms
These mushrooms are a natural alongside a grilled ribeye or strip steak because the sticky beef broth glaze mirrors the savory, charred notes from the meat. They also work well on top of a smash burger, where the soft texture and dark glaze contrast the crispy edges of the patty. If you want something lighter, spoon them over creamy polenta, which soaks up the glaze and makes the whole dish feel more substantial.
Frequently Asked Questions
Can I make these ahead of time?
Yes. Cook them fully, refrigerate in an airtight container, and reheat gently with a splash of broth just before serving. The texture holds well, though they are best fresh.
Do I need to trim the mushroom stems?
No. The stems are completely edible and cook at the same rate as the caps when left whole. Trim only if a stem is dry or woody at the very base.
Can I use dried mushrooms instead of fresh?
Dried mushrooms rehydrate into a very different texture, soft and chewy rather than meaty, so the result will not be the same. Stick with fresh for this one.
What if my glaze reduces too fast and starts to stick?
Add a small splash of broth, about 2 tbsp, and stir to lift everything off the bottom. Lower the heat slightly and keep an eye on it for the last couple of minutes.
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Outback Steakhouse Sautéed Mushrooms Recipe
Ingredients
Method
- Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the mushrooms in a single layer and sear undisturbed for 3 to 4 minutes until deep golden brown on the underside.
- Push mushrooms to the edges, add the remaining 2 tbsp butter to the center, then cook the sliced onion for 3 minutes over medium heat until soft. Add the minced garlic and stir for 30 seconds until fragrant.
- Pour in the beef broth and Worcestershire sauce, scraping up any browned bits. Add the salt, pepper, and thyme. Simmer over medium heat for 5 to 7 minutes, stirring occasionally, until the liquid reduces by half and coats the mushrooms in a dark glaze.
- Spoon into a serving bowl, scatter the chopped parsley over the top, and serve immediately.
