“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.”

Ingredients Nutrition

  • 3 green onions, chopped (both white and green parts)
  • 14 cup onion, diced (I usually use Vidalias)
  • 2 garlic cloves, minced
  • 14 cup butter (4 tbs)
  • 1 lb fresh mushrooms (I prefer tiny whole white mushrooms or baby bellas, but sliced mushrooms work equally well)
  • 14 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)


  1. Melt butter in a 2-quart saucepan.
  2. Saute green onions, diced onions and garlic in butter over a medium flame for about 2 minutes, taking care not to burn the garlic.
  3. 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.

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