One of my VERY FAVORITE dishes is the sauteed mushrooms from Outback Steakhouse. First of all, I don't like raw mushrooms. Ugh. They taste like nothing. I DO, however, like it when mushrooms act like little flavor sponges, soaking up the flavor of the dish they're in. Yum! This is a delicious example of that, and an absolutely PERFECT side dish with steak. It's pretty close to the restaurant version, and is RIDICULOUSLY easy! I did notice looking at the recipe it only contained beef broth and wine, and the Outback version has a little more richness to it. I added a couple tablespoons of butter with a clove of minced garlic and that seemed to do the trick. I'm sure the restaurant version has at least double the butter, but hey, this is a little healthier, right?
2 tablespoons butter
1 clove garlic, minced
1 can beef broth
1/2 cup onion, diced
8 ounces fresh sliced baby bella mushrooms
1/3 cup red wine
1. Add butter and garlic to saucepan over medium heat. Cook for a few minutes. Add beef broth and onion to pan and simmer for 15 minutes.
2. Add mushrooms and wine, and simmer for 15 minutes.