Ingredients
Scale
- 1 pound white button mushrooms, quartered
- 1/4 cup butter, unsalted
- 2 cloves garlic, minced
- 1/4 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Step 1: Melt the butter in a large skillet over medium-high heat.
- Step 2: Add the quartered mushrooms to the skillet and cook, stirring occasionally, until they begin to soften and release their moisture (about 5-7 minutes).
- Step 3: Add the minced garlic to the skillet and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
- Step 4: Pour in the beef broth, Worcestershire sauce, and soy sauce. Stir to combine.
- Step 5: Season with black pepper and salt. Bring the mixture to a simmer and cook until the sauce has reduced and thickened slightly, about 5-7 minutes.
- Step 6: Serve immediately as a side dish or topping.
Notes
- Refrigerate leftover mushrooms in an airtight container for up to 3 days.
- To reheat, gently warm the mushrooms in a skillet over medium-low heat, adding a splash of beef broth if needed to loosen the sauce.
- These mushrooms are delicious served over steak, mashed potatoes, or even stirred into pasta.
- Don't overcrowd the pan; cook the mushrooms in batches if necessary to ensure they brown properly and release their moisture effectively.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American