No need to leave the house to get the Outback Steakhouse Sauteed Shrooms. Outback Steakhouse Sauteed Shrooms go great on a steak or a baked potato. This makes a great side dish! You can also try this with fresh mushrooms, but you may wish to blanch them before cooking to keep a nicer color and shape.
Going to a steakhouse so often means having your steak with an extra treat or two. Sauteed mushrooms are often the side dish of choice when you order a steak. Now you can make mushrooms just like the Outback Steakhouse. These mushrooms are super easy to make, in fact, they make a great side dish anytime you want to add mushrooms to your meal.
For this recipe, there are instructions for both fresh and canned mushrooms. I personally love making these with fresh mushrooms. I find that you can get great deals on mushrooms at Costco. So every time I go to Costco, the mushrooms make it into my basket. You will also need some butter, red wine, and some beef stock.
For the red wine, I suggest that you use an inexpensive red wine. When I say inexpensive, I am thinking something like Franzia brand. I use their burgundy wine. It comes in a box, and while I wouldn’t drink it, it is fine to cook with, and the vacuum bag means that it is ok to cook with for a long time.
You can find more Outback Steakhouse Recipes, here at CopyKat.com.
Outback Steakhouse Sauteed Shrooms
- 1 tablespoon butter
- 16 ounces fresh mushrooms r 2 - 8 ounce cans or jars of small whole mushrooms (plus the juice of one of the cans or jars)
- 1/2 cup diced onions
- 1 can (10.5 ounce) beef broth
- 1/3 cup burgundy wine
- Heat a skillet over medium heat and add butter, when the butter melts add mushrooms and onions. Sprinkle mushrooms and onions with about 1/4 teaspoon salt. Sautee mushrooms until they have browned and they have started to cook through. Add red wine, and beef broth. Cook for a few additional minutes and allow the sauce to reduce.