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
Ingredients
- 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
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. 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.
Alice Crawford says
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 says
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.
Mecca says
I substituted fresh mushrooms and simmered very low for about an hour to concentrate the flavor. Excellent. Also season with salt and pepper.
Stephanie Manley says
Great idea, I will have to give your version a try soon.
Matt says
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.
Stephanie Manley says
Thanks for the tips, its sounds like you are in the know.
BeerMoney says
What’s burgundy wine? That’s a region, not a grape. Sweet? Dry? Red? White? Please be more specific.
stephaniemanley says
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 says
Excellent! I’ll try the recipe this weekend with Merlot. I’ll let you know how it turns out. Thanks!
Tina l says
Burgundy wine is made in the burgundy region of France with (usually) pinot noir grapes. Try substituting your favorite pinot for the burgundy.
marla says
I am getting ready to make these with fresh mushrooms and I am going to sautee them afterwards.
Randy says
Fresh mushrooms are always too big.
Bosstimo says
Yes but they will shrink. At your better produce stores you can ask for button mushrooms.
Gkbutler says
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 says
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!!
Lance McConnell says
Can you please share the recipe
Elliott Buckley says
Can you teach me how to make clarified butter? Thank you so much!!!
jk says
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.
Ibt222 says
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.
Suz says
Canned mushrooms? Once again, I don’t agree.
Don’t people know how to clean and saute fresh mushrooms anymore?
Bosstimo says
You are correct. I guess they don’t think. I’m in the resturant bizz and canned or jarred shrumes are more expensive too.
Eileen Ross says
Oh how I agree with you! Canned and bottled mushrooms are rubbery.
Elizabeth Nelson says
These mushrooms were great on my steak last night and so easy to make! I will cook them next time I have company over!