This side dish is a must-try that stole the spotlight.

I can’t stop thinking about Ruth’s Chris Steak House when I feel the hankering for steak. Sometimes I make these at home instead of going to a restaurant. I skip the steak and make these mushrooms right on top of the baked potato. That recipe is that good! This recipe has a deep flavor. The lemon juice, thyme, and soy sauces gives it a zesty profile and complements the rich steak just right.

Serves 4
10m prep time
12m cook time
166 calories

INGREDIENTS

3 tablespoons butter
1 tablespoon olive oil
1 1/2 lbs (24 oz) baby bella (cremini) mushrooms
1/8 teaspoon garlic powder
1/2 teaspoon salt
black pepper to taste
1 teaspoon soy sauce
juice of 1/2 lemon
1 tablespoon beef stock
1 teaspoon fresh thyme leaves
parsley for garnish (optional)

PREPARATION

Trim stems of mushrooms so that only caps remain. In a large skillet heat butter and olive oil together over medium-high heat. Place mushrooms in pan in single layer. Sauté for 5 minutes or until beginning to brown.

Flip mushrooms and sprinkle with garlic powder, salt, and pepper. Sauté for 5 more minutes.

Add soy sauce, lemon juice, stock, and thyme. Cook for 2-4 more minutes or until liquid has mostly cooked off. Garnish with parsley and serve alongside potatoes, steak, chicken, or pork chops.