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Nutrition Facts
Serving Size 1 (206g) Recipe makes 4 servings
Calories 158
Calories from Fat 110		(69%)
Amount Per Serving		%DV
	Total Fat 12.3g	18%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 418mg		17%
Potassium 465mg		13%
Total Carbohydrate 7.3g		2%
	Dietary Fiber 1.6g	6%
	Sugars 3.1g
Protein 5.0g		10%
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Inspired Steakhouse Mushrooms

Recipe #124336 | 55 min | 10 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Muffin Goddess
Jun 1, 2005

These were born out of a search for a recipe to duplicate the beloved mushrooms from the Longhorn Steakhouse. They are inspired because this is a combination of aspects from NurseDi's recipe 28766 and TheDancingCook's recipe 36869 (thanks to both of you!), along with my own tweaking. In addition to loving the mushrooms prepared this way, I also love the wonderful cooking liquid that is left over — I keep it in the fridge for use in other dishes (such as soups and pot roasts) once the mushrooms are gone. Recipe is easily multiplied for more servings, and leftovers reheat well.

SERVES 4 (change servings and units)

Ingredients

3 green onions, chopped (both white and green parts)
1/4 cup onion, diced (I usually use Vidalias)
2 garlic cloves, minced
1/4 cup butter (4 tbs)
1 lb fresh mushrooms (I prefer tiny whole white mushrooms or baby bellas, but sliced mushrooms work equally well)
1/4 cup wine (I typically use a red, but I think a not-too-sweet white would work as well)
1 tablespoon worcestershire sauce (I recommend Lea and Perrins, because I find other brands too sweet)
2 cups beef broth (I use the paste variety of bouillon because it has a richer flavor than the cubes)

Directions

1
Melt butter in a 2-quart saucepan.
2
Saute green onions, diced onions and garlic in butter over a medium flame for about 2 minutes, taking care not to burn the garlic.
3
Add rest of ingredients to pan and simmer uncovered for at least 20 minutes (longer simmering just means more tender and flavorful mushrooms, so I usually let these go for 30-45 minutes while I prep the rest of dinner.

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Featured Reviews for This Recipe

From: whtbxrmom

On Oct 7, 2009

I made these with some left over riesling. I started them first and let them simmer while making the rest of my meal. They were very good. Not a mushroom left, okay there were a couple but I took care of that!! Used the left over liquid to make rice with. It gave the rice a wonderful flavor. Thanks so much. Can't wait to try it with other wines when I have just a little left in the bottle!

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From: Slim PA

On Oct 5, 2009

Awesome! I made as directed, and let them simmer for a good while. I made with a nice ribeye first. The leftovers... let me tell you, these are AWESOME on burgers! Thanks for sharing! Made for PAC Fall 2009

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From: Cooks4_6

On Mar 9, 2008

These were a wonderful side to the Prime Rib my neighbor made for dinner tonight. I simmered them for around and hour and the mushrooms held their firmness, but were cooked tender. I would have enjoyed a bit of thyme in the sauce, and think I will add about 1 t. of dried next time I prepare them. Very tasty! Thanks for posting!

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From: mikekey

On Jan 14, 2008

Made this to go with steak and baked potatoes. This is a rare treat for us and this dish made it more special! Delicious!!! I used red wine and skipped the green onions (I forgot to get them!) Going to try the leftovers in an omelet. Thanks for posting!

1 person found this review helpful

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