Sauteed Outback Steakhouse Mushrooms

No need to leave the house to get Outback Steakhouse sauteed mushrooms (or ‘shrooms as it appears on the menu). Sauteed mushrooms go great on a steak or baked potato and also make a great side dish!

Homemade copycat Outback Steakhouse Sauteed mushrooms on a white plate on top of a red kitchen towel.

Outback Mushrooms

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.

What Makes Outback Steakhouse Sauteed Mushrooms so Good?

This recipe is full of well-balanced flavors. The wine’s sharpness cuts through the mushrooms’ earthiness, and the sweet caramelized onions keep the dish from getting too intense.

If you love mushrooms, you have got to try this Outback Steakhouse Mushroom recipe.

What Makes This Recipe the One You Want to Try

There are many copycat recipes for Outback Steakhouse’s Sauteed Shrooms online. Some are extremely basic, using canned mushrooms, while others call for buttermilk, dry mustard, and paprika!

This Outback Steakhouse mushroom recipe isn’t too complex and tastes just like what you get in the restaurant. 

Outback Sauteed Mushrooms Ingredients

Here’s a list of what you need:

  • Butter
  • Mushrooms
  • Onion
  • Beef broth
  • Burgundy wine

How to Make Outback Steakhouse Mushrooms

  1. Heat a skillet over medium heat and add butter.
  2. When the butter melts, add mushrooms, onions, and salt.
  3. Sauté mushrooms until they have browned and started to cook through.
  4. Add red wine and beef broth.
  5. Cook for a few additional minutes and allow the sauce to reduce.

Outback Mushroom Recipe Notes

For this recipe, there are instructions for both fresh and canned mushrooms. I personally love making these with fresh mushrooms. You may wish to blanch them before cooking to keep a nicer color and shape.

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.

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. The vacuum bag means that it is ok to store and cook with for a long time.

How Do You Cut Mushrooms?

After cleaning the mushrooms with a damp paper towel, you need to figure out how to cut them. Cutting mushrooms isn’t very difficult, but there is a technique.

  1. Cut off just the very end of the stem. Many cooks lop off the entire stem, but that is a waste. Try to leave as much of the stem as possible.
  2. Turn the mushroom on its side with the cap away from you and the stem-end facing you.
  3. Use a small knife or the top part of a chef’s knife to slice the mushrooms into 1/8-inch slices. 

What to Serve Outback Steakhouse Mushrooms With

Just about any steak dish pairs wonderfully with the meaty texture and earthy flavors of mushrooms. But don’t stop there. These Outback mushrooms are much more versatile than you think. 

  • Top a crostini. This quick and easy appetizer is a bit on the fancy side. Check out this crostini recipe if you don’t know how to make crostinis. 
  • Fill an omelet. If you need help with your omelet-making game, this fluffy omelette recipe and video walks you through the entire process. 
  • Stuff a sandwich. From grilled cheese to backyard burgers, mushrooms add a new depth of flavor. 

How to Store, Freeze, and Reheat Steakhouse Sauteed Mushrooms

If you look online, you’ll come across lots of advice that you shouldn’t reheat cooked mushrooms because they can make you ill. But some people have been reheating mushrooms for years without any problem. So, the choice is yours whether to store or throw out any leftovers. 

If you decide to keep the sauteed mushrooms, store them properly and cool them down as quickly as possible. Try spreading out the leftovers on a parchment-lined, chilled baking sheet.

To refrigerate mushrooms:

  1. Once the mushrooms are cool, put them in an airtight container and get them into the fridge pronto. 
  2. Store for up to three days. 

To freeze mushrooms:

  1. Once the mushrooms are room temperature, place the tray in the freezer until they are frozen, about two hours.
  2. Transfer the frozen sauteed mushrooms into a freezer-safe container.
  3. Store for up to six months.

To reheat the mushrooms on the stovetop:

  1. Melt a tablespoon of butter in a pan over medium-high heat.
  2. Place the frozen or thawed mushrooms into the pan.
  3. Stir frequently and cook until the mushrooms are just warmed.

FAQs for Outback Steakhouse Mushrooms

Do You Salt Sauteed Mushrooms?

Traditional cooking wisdom dictates that you shouldn’t season mushrooms until after cooking to prevent them from drying out.

Although adding salt prior to cooking can cause mushrooms to release moisture, it’s generally not enough to make that much of a difference. Wait a while to season your mushrooms for the best texture, but don’t worry too much about it. 

How Long Should You Saute Mushrooms For?

When cooking sliced mushrooms over medium-high heat, it will typically take about five minutes until they are slightly tender and browned. The most important thing to remember is to use a large enough pan to avoid overcrowding. 

What Kind of Mushrooms Go with Steak?

Jarred mushrooms are acceptable for this Outback Steakhouse mushroom recipe, but you’ll get a much better flavor with fresh ones. You can use just about any variety of mushrooms that you like, but buttons, creminis, porcinis are particularly good.  

How Many Carbs Are in Outback Sauteed Mushrooms?

Outback Steakhouse’s Sauteed Shrooms has 10 grams of carbs as served according to a nutritional menu

How Many Calories Are in Outback Mushrooms?

According to a nutritional menu, the Sauteed Shrooms Outback Steakhouse serves has 130 calories — 50 of which come from fat. 

Homemade copycat Outback Steakhouse mushrooms on a white plate.

Love Outback Steakhouse? Try these copycat side dish recipes!

Best Mushroom Recipes

You can find more easy side dish recipes and the best Outback Steakhouse copycat recipes here at CopyKat.com.

Homemade copycat Outback Steakhouse Sauteed mushrooms on a white plate on top of a red kitchen towel.

Outback Steakhouse Sauteed Mushrooms

It is easy to make Outback Steakhouse sauteed mushrooms at home.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: Outback Steakhouse Sauteed Mushrooms, Sauteed Mushrooms
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 80kcal

Ingredients

  • 1 tablespoon butter
  • 16 ounces fresh mushrooms or 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 beef broth (10.5 ounce can)
  • 1/3 cup burgundy wine

Instructions

  • 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.
  • Sauté 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.

Video

Nutrition

Calories: 80kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 309mg | Potassium: 455mg | Fiber: 1g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 3.9mg | Calcium: 12mg | Iron: 0.8mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Alice Crawford

    I do mine the same way….with butter added. I also use half burgundy half port and let them simmer for hours. I have also grilled fresh mushrooms then added them to the mix. The smokey taste is awesome. This works well with portabella mushrooms as well. Baby Bellas are much better than button mushrooms. But its all a matter of taste. You could use a variety of mushrooms at once and get some good earthy tastes.

    • Craig

      The easiest is get a bottle of a good Marsala cooking wine. Saute mushrooms and chopped onion with some butter. Then in a appropriate sized sauce pot add beef broth and Marsala and simmer covered for an hour then remove lid and simmer another 10 to 15 minutes. I always use fresh mushrooms. Store leftovers in fridge in a sealed container and they are even better next day. Or I sometimes make them the day before.

  2. Mecca

    I substituted fresh mushrooms and simmered very low for about an hour to concentrate the flavor. Excellent. Also season with salt and pepper.

  3. Matt

    They actually use a boxed Cab Sav for this recipie. Simmer the wine, onions, wet broth base, and a bit of butter as well. Once the onions start to get soft and the alcohol burns off, top the fresh mushrooms in a sealed bowl with the mixture. In the store these are then placed into a small crock pot to reheat and actually “cook” in a small. That slower process is what gives the mushroom the flavor and ensures the mushrooms are fully cooked with the broth.

    • stephaniemanley

      Here is a simple suggestion. http://www.gallofamily.com/our-wines/hearty-burgundy.html

      If you don’t want to use this, would use a merlot, or perhaps even a shiraz. These are both reds, I prefer both of these with a spicier note to them and a little on the dry side. I hope that helps.

      Stephanie

      • BeerMoney

        Excellent! I’ll try the recipe this weekend with Merlot. I’ll let you know how it turns out. Thanks!

    • Tina l

      Burgundy wine is made in the burgundy region of France with (usually) pinot noir grapes. Try substituting your favorite pinot for the burgundy.

  4. Gkbutler

    We were looking forward to this recipe because we love these mushrooms so much when we go to Outback. However, after following this recipe exactly they tasted NOTHING like the ones from Outback. There seems to be something missing. Anyone who has worked there might know if there is something that’s missing in this recipe????? Please????

    • Kelly Bansidhar

      I’m also in the ‘retaurant biz’, and am a classically trained chef, and I can tell you that this recipe was great, but I agree with you that it was missing something, THEY WERE SAUTEED IN CLARIFIED BUTTER FIRST! Anyone can make the butter, if yoiu want to learn email me and i’ll write you a detailed email about how to. You will be pleasantly surrised at how easy!!

      • jk

        5 stars
        Kelly, Do you still send an email explaining how to saute the mushrooms in clarified butter first? My email is jkkonklin@hotmail.com I am interested in making the mushrooms like the restaurant in the future. That is Outback Steakhouse. I don’t check my email that often but I will make a point of looking for your email sometime in the near future. I am hoping that you still send people that information. Thank you.

    • Paula

      Shallots. And well seasoned! We used a Pinot noir and let the liquid reduce. No broth.
      Sauté a diced shallot in olive oil, add fresh mushrooms (we had baby Bella’s on hand) sauté a minute or so on med high stirring shrooms into oil and shallot. Barely cover with any red and leave your heat kinda high to reduce liquid. 15-20 minutes and perfect. You can turn heat to low and simmer as long as it takes to prepare dinner 🥩🍄

  5. Ibt222

    Not everyone is in the resturant industry. This is a simple and easy way for people like me too cook and it still tasted wonderful. Thanks.

  6. Suz

    Canned mushrooms? Once again, I don’t agree.

    Don’t people know how to clean and saute fresh mushrooms anymore?

  7. Elizabeth Nelson

    These mushrooms were great on my steak last night and so easy to make! I will cook them next time I have company over!

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