Recipe by Muffin Goddess
These were born out of a search for a recipe to duplicate the beloved mushrooms from the Longhorn Steakhouse. They are inspired because this is a combination of aspects from NurseDi's recipe 28766 and TheDancingCook's recipe 36869 (thanks to both of you!), along with my own tweaking. In addition to loving the mushrooms prepared this way, I also love the wonderful cooking liquid that is left over -- I keep it in the fridge for use in other dishes (such as soups and pot roasts) once the mushrooms are gone. Recipe is easily multiplied for more servings, and leftovers reheat well.
Top Review by CLevesque03
I used baby portabella mushrooms and sliced them thick. I added sliced shallots and a tbsp of fresh thyme. I sautéed the mushrooms, shallots and thyme in the butter till crisp and then added the wine and broth and reduced. Very yummy but the worstershire sauce made it a little salty, I would add no additional salt.
- 3 green onions, chopped (both white and green parts)
- 1⁄4 cup onion, diced (I usually use Vidalias)
- 2 garlic cloves, minced
- 1⁄4 cup butter (4 tbs)
- 1 lb fresh mushrooms (I prefer tiny whole white mushrooms or baby bellas, but sliced mushrooms work equally well)
- 1⁄4 cup wine (I typically use a red, but I think a not-too-sweet white would work as well)
- 1 tablespoon Worcestershire sauce (I recommend Lea and Perrins, because I find other brands too sweet)
- 2 cups beef broth (I use the paste variety of bouillon because it has a richer flavor than the cubes)
Directions See How It's Made
- Melt butter in a 2-quart saucepan.
- Saute green onions, diced onions and garlic in butter over a medium flame for about 2 minutes, taking care not to burn the garlic.
- Add rest of ingredients to pan and simmer uncovered for at least 20 minutes (longer simmering just means more tender and flavorful mushrooms, so I usually let these go for 30-45 minutes while I prep the rest of dinner.