The Steakhouse Garlic Mushroom Secret: Tomato Paste, Mustard, and a Worcestershire Finish
Chef Brian walks through his layered approach to steakhouse-quality sautéed garlic mushrooms, built on patience and the 'three T's': time, temperature, and technique. The recipe develops deep umami flavor through tomato paste, Dijon mustard, and a butter emulsification, finished with lemon zest and Worcestershire sauce. A versatile side dish that works over steak, chicken, or straight from the pan.
🧾 Ingredients
- 11½–2 pounds mushrooms (white button, cremini/bella, or a mix)
- 22 tablespoons extra-virgin olive oil
- 31 stick unsalted butter, divided
- 4Kosher salt, to taste
- 5Cracked black pepper, to taste
- 61 tablespoon tomato paste
- 72 tablespoons garlic paste or minced garlic (about 3 cloves)
- 8¼ cup red onion, finely chopped
- 91 tablespoon Dijon or Grey Poupon mustard
- 103 tablespoons chicken broth, divided
- 11Zest of 1 lemon
- 121 teaspoon Worcestershire sauce
- 132 tablespoons fresh parsley, chopped
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