Ingredients
- White button mushrooms, halved or quartered: 1 pound
- Butter: 4 tablespoons
- Garlic, minced: 2 cloves
- Worcestershire sauce: 2 tablespoons
- Beef broth: 1/4 cup
- Fresh parsley, chopped: 2 tablespoons
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, though they're best enjoyed fresh.
- For reheating, warm the mushrooms gently in a skillet over medium-low heat, adding a splash of beef broth if needed to loosen the sauce.
- Serve these savory mushrooms as a delicious side for grilled steak or burgers, just like at Texas Roadhouse!
- Don't overcrowd the pan when cooking the mushrooms; work in batches if necessary to ensure even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American