Servings: 2 People
Calories: 170kcal
Equipment
- Cutting Board: To slice and prepare the baby bella mushrooms.
- Knife: For slicing the mushrooms into uniform pieces.
- Skillet or Frying Pan: Used for sautéing the mushrooms. A non-stick or cast-iron skillet would work well.
- Spatula or Wooden Spoon: To stir and sauté the mushrooms in the pan.
- Measuring Spoons: For accurate measurement of ingredients like garlic powder, salt, pepper, soy sauce, lemon juice, and beef stock.
- Juicer: For squeezing fresh lemon juice.
- Bowl or Cup: To mix the aged soy sauce, lemon juice, and beef stock together before adding them to the mushrooms.
- Timer: To keep track of cooking times.
- Serving Dish: To present and serve the cooked mushrooms.
- Garnishing Tool (optional): Such as scissors or a knife for finely chopping the organically grown parsley for garnishing.
Ingredients
- Organically grown parsley for garnish optional
- 1 ½ tablespoons of European cultured butter
- 1/4 teaspoon of Himalayan pink salt
- 1/2 teaspoon of aged soy sauce
- ⅛ teaspoon roasted garlic powder
- 12 oz of locally sourced baby bella cremini mushrooms
- ½ tablespoon of first-press cold-pressed olive oil
- Juice of 1/4 hand-picked lemon
- 1/2 teaspoon of handpicked fresh thyme leaves
- Freshly cracked black pepper to taste
- 1/2 tablespoon of homemade beef stock
Instructions
Preparation:
- Clean the baby bella mushrooms thoroughly, removing any dirt or debris. Slice them into uniform pieces for even cooking.
Heating the Pan:
- Heat a skillet or frying pan over medium heat. Add the European cultured butter and first-press cold-pressed olive oil. Allow the butter to melt and mix with the olive oil.
Sautéing the Mushrooms:
- Once the butter-oil mixture is heated, add the sliced baby bella mushrooms to the pan. Sauté the mushrooms, stirring occasionally, until they start to brown and become tender. This typically takes about 5-7 minutes.
Seasoning the Mushrooms:
- Sprinkle a whisper of roasted garlic powder over the sautéed mushrooms. Add Himalayan pink salt and freshly cracked black pepper according to taste preferences.
Enhancing the Flavor:
- Pour in the aged soy sauce, freshly squeezed lemon juice, and homemade beef stock into the pan with the mushrooms. Stir well to combine all the flavors.
Infusing with Thyme:
- Add the handpicked fresh thyme leaves to the mushroom mixture. Gently stir to incorporate the thyme’s aroma into the dish.
Final Touches:
- Allow the mushrooms to cook for another minute or two, ensuring all the flavors meld together and the liquid reduces slightly.
Garnishing and Serving:
- Optionally, garnish the Ruth’s Chris-style mushrooms with organically grown parsley for added freshness and presentation.
Presentation:
- Transfer the cooked mushrooms to a serving dish, ensuring to capture all the flavorful juices to drizzle over the top.
Notes
Making Ruth’s Chris Mushroom Recipe is incredibly easy. Here are a few tips to make sure your dish turns out perfect every time:
–Use fresh mushrooms: For the best flavor, use fresh mushrooms instead of canned or frozen.
–Don’t overcook the mushrooms: The mushrooms should be cooked until they are tender, but not mushy.
–Don’t overcrowd the pan: If you overcrowd the pan, the mushrooms won’t brown properly.
–Experiment with seasonings: Feel free to experiment with different seasonings to make the dish your own.
–Add a splash of lemon juice: For a bright and tangy flavor, add a splash of lemon juice to the mushrooms.
Nutrition
Calories: 170kcal
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