Steakhouse Garlic Mushrooms with Roasted Onion & Garlic Infused Olive Oil Blend

These steakhouse-style mushrooms start with a hot skillet full of buttery cremini mushrooms, sweet yellow onion, fresh garlic, and a glossy pan sauce that clings to every bite. A drizzle of Roasted Onion & Garlic Infused Olive Oil Blend folds in roasted onion and garlic notes that deepen the savory finish and make the whole pan smell incredible. It fits easily into a weeknight dinner, but it feels just as at home on a holiday table or alongside a special steakhouse-style spread.

Garden Infuzions

Steakhouse Garlic Mushrooms with Roasted Onion & Garlic Infused Olive Oil Blend

Tender mushrooms, sweet onion, and a savory garlic finish come together in a skillet side that feels right at home next to steak, roasted potatoes, or a cozy family dinner.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Appetizers, Side Dishes

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 pound cremini mushrooms cleaned and halved
• 1 small yellow onion thinly sliced
• 3 cloves garlic minced
• 2 tablespoons Roasted Onion & Garlic Infused Olive Oil Blend
• 1 tablespoon unsalted butter
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup low-sodium beef broth
• 1 teaspoon Worcestershire sauce
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon juice

Equipment

• 1 Large skillet 12-inch preferred
• 1 Wooden spoon For stirring and scraping
• 1 set Measuring spoons For oil, butter, and seasonings
• 1 Chef Knife For slicing onion and mushrooms
• 1 Cutting board For prep work

Method

 

Instructions

1. 1. Heat a large skillet over medium-high heat until hot, then add the Roasted Onion & Garlic Infused Olive Oil Blend and butter.
2. 2. Add the sliced onion and cook for 2 to 3 minutes, stirring often, until it starts to soften and take on color.
3. 3. Add the mushrooms in an even layer and let them cook without stirring for 2 minutes so they can brown.
4. 4. Stir the mushrooms, then season with salt and black pepper. Continue cooking for 5 to 7 minutes, stirring occasionally, until the mushrooms are deeply browned and their moisture has cooked off.
5. 5. Add the minced garlic and cook for 30 seconds, just until fragrant.
6. 6. Pour in the beef broth and Worcestershire sauce, then stir and scrape up any browned bits from the bottom of the pan.
7. 7. Let the liquid simmer for 2 to 3 minutes until it reduces to a light glaze that coats the mushrooms.
8. 8. Turn off the heat, stir in the parsley and lemon juice, and serve right away while hot and glossy.

Notes

For the best sear, avoid crowding the pan. If your skillet is small, cook the mushrooms in two batches and combine them at the end. The final splash of lemon brightens the savory pan sauce without making it taste sharp.

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Recipe Tips

Keep the skillet hot so the mushrooms brown instead of steaming. Add the broth in small splashes and let it reduce until the pan sauce turns glossy. If the mushrooms release a lot of liquid, cook a few minutes longer before finishing with parsley.

Serving Suggestions

Serve these mushrooms next to grilled steak, roast chicken, mashed potatoes, buttered noodles, or a simple green salad. They also work well spooned over toast or tucked into a warm sandwich roll for a rich, savory bite.

Storage

Cool leftovers completely, then store in an airtight container in the refrigerator for up to 3 days. Rewarm gently in a skillet over medium-low heat with a splash of broth or water to bring the sauce back together.

Variations

Swap cremini mushrooms for baby bellas or a mixed mushroom blend. Add a pinch of red pepper flakes for a little heat, or finish with a few drops of balsamic for a deeper, slightly sweet edge. For a richer pan, stir in a spoonful of butter at the end.

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