Crock Pot Mushrooms and Onions – Steakhouse Mushrooms
One of my favorite things about steakhouses is the steakhouse mushrooms. I love slow cooked mushrooms they serve because they have so much flavor. A few years ago I got my hands on a crock pot mushrooms and onions recipe that is the closest I have gotten to the steakhouse whole mushroom side dish. These mushrooms are one of my favorite low-carb carb side dish recipes too.
There is this restaurant in western Indiana called the Beef House. I grew up going to the restaurant for special events or meetings with my parents. While it obviously has great, midwestern beef and some pretty legendary rolls and strawberry jam, it also has these amazing Beef House mushrooms. So amazing they only serve them in the evening. This makes me sad because most of the time we go there midday on the weekends. But no longer will I be without my mushrooms. My friend shared a recipe with me that pretty much captures the flavor. Perfectly. These mushrooms are mind-blowingly good.
What goes in crock pot mushrooms?
Now you will want to make a lot of these steakhouse mushrooms. Trust me. Here is what you will need for a large crock pot full of these low-carb mushrooms and onions. Here are the ingredients you will need for these melt-in-your-mouth mushrooms.
- Four pounds of mushrooms – White button mushrooms work just fine for this. To be honest, I have never made this recipe with anything but white button mushrooms.
- Onions – Sweet onions are what I recommend. White onions can also work with this recipe.
- Garlic – Fresh cloves are best in this recipe. In a pinch, the jar of minced garlic can also work in this recipe.
- Red Wine – I guess leftover wine would work in this steakhouse mushrooms. Or cork a new bottle and have yourself a glass of wine too.
- Butter – The 100% dairy, cream + salt butter. No oil or margarine in this recipe.
- Beef and chicken bouillon – Bouillon cubes work for this recipe. But if you use better than bouillon, that will also work just fine in this recipe too.
- Herbs – thyme, dill, or other herbs of your liking. I have typically used fresh or dried thyme. The flavors change with the herbs so make sure you use a herb you enjoy the flavor of. At Thanksgiving sage would be a good option while at easter rosemary could be a good change up.
- Worcestershire sauce – They are called steakhouse mushrooms for a reason. Could we make these without Worcestershire sauce?
How to Make Steakhouse Mushrooms and Onions
Clean your mushrooms, slice your onions and mince your garlic, and put all of it into a large 7-8 quart crock pot. In my largest crock pots it still overflows out of the top of the crock pot. Do not worry, as the mushrooms slow cook, they shrink down.
It is all about the fluid then. A cup of red wine, a cup of hot water, a pound of butter aka four sticks of butter, along with a tablespoon of Worcestershire sauce, a teaspoon of dried herbs like dill or thyme, and four beef and four chicken bouillon cubes.
Pour the liquid over the top of the mushrooms and cook for at least 12 hours on low heat. They will need this time to cook. Do not rush the mushrooms.
The aroma of the mushrooms will have you craving them before they are done. Just let them be. They will reduce quite a bit during cooking and of course turn a darker brown color.
These steakhouse mushrooms will quickly become your family and friends’ favorite dish. We don’t have a holiday meal without them. Rarely are there even one of these mushrooms left in the bottom of the slow cooker.
Pro Tips
- Choose mushrooms that are similar in size for even cooking
- Don’t add extra liquid – mushrooms release plenty of moisture while cooking
- For best results, use fresh thyme instead of dried
- Season at the end to taste, as flavors concentrate during cooking
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. These mushrooms and onions actually taste even better the next day as the flavors continue to develop!
Recipe Variations
- Add a splash of red wine for extra depth
- Include sliced bell peppers for color and flavor
- Swap the butter for olive oil for a dairy-free version
- Try different mushroom varieties like shiitake or oyster
- Add crushed red pepper flakes for heat
Enjoy this simple yet delicious side dish that lets your slow cooker do all the work while you go about your day. The end result is a perfectly seasoned, tender combination of mushrooms and onions that will elevate any meal.
Steak Recipes
Now you might as well get some steaks, pork chops, and chicken ready to make to go along with these steakhouse mushrooms. Here are ways to serve these mushrooms and onions.
- As a topping for grilled steaks or burgers
- Stirred into pasta or risotto
- Alongside roasted meats
- On top of creamy polenta
- Mixed into scrambled eggs or omelets
Low-Carb Side Dish Recipes
Crock Pot Mushrooms and Onions
Ingredients
- 4 pounds of whole button mushrooms
- 1 large sweet onion or two small/medium onions sliced
- 4 cloves of garlic minced
- 1 cup red wine
- 1 cup hot water
- 1 pound of butter 4 sticks, melted – Make sure it is the real stuff
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon dill or thyme or other herb
- 4 beef bouillon cubes
- 4 chicken bouillon cubes
Instructions
- Place mushrooms, onions and garlic in a six or seven quart crock pot.
- Mix together the remaining ingredients and pour over top of the mushrooms.
- Slow cook on low for at least 12 hours.
Nutrition
Shared on Weekend Potluck
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Yes, they are the Beef House mushrooms! I made Italian sausages in one crockpot and these in the other. (I work a lot of 14 hour shifts) That night I put the leftover mushrooms in a bowl to keep in th fridge. I saved all the juice separately. The next morning i put the juice in the crockpot with beef stew meat and some swiss steak meat. I added the mushrooms right before serving to heat them up. Another meal fit for a King! Thanks!
I am going to unsubscribe because I can’t see the recipes because of all the adds. they pop up over the recipe, on the side, at the bottom. It is just to annoying.
This is my favorite steakhouse mushroom recipe. Been using it for at least 3 years now. Donโt change a thing. It is better than all the rest.
Are the measurements in the recipe for fresh or dried herbs?
Dried herbs