Texas Roadhouse Mushrooms Recipes

TEXAS ROADHOUSE SMOTHERED MUSHROOM CHICKEN

Steps:

• Slice the chicken breasts in half. Season with salt and pepper.
• Heat oil in a wok. Add garlic and saute for 1 minute. Add chicken. Brown both sides of the chicken.
• Add sliced veggies to the wok and season generously with Greek seasoning or your favorite seasoning. Saute for about 8 minutes- onions should look transparent and mushrooms have greatly reduced in size.
• Mix 2 tbsp of corn starch to a little water to make a thick paste. Add to the bottom of the wok and bring the liquid to a boil. Add chicken broth and bring to a boil again. This should make a nice, delicious gravy!
• Stir and serve straight from the wok!

LOGAN'S ROADHOUSE FRIED MUSHROOMS

Steps:

• Pour oil into a large saucepan or deep fryer to a depth of 3 to 4 inches. Heat the oil to 350 degrees.
• Gently clean the mushrooms with a damp paper towel. If these stems are very large (greater than 3/4 inch), trim off the stem, as they may be woody. If the mushrooms are small, there is no need to trim off the stem.
• Combine the flour with the salt and pepper in a bowl. Stir to combine the flour mixture.
• Combine buttermilk and water in another bowl
• Dredge the mushrooms in the seasoned flour, shaking off the excess, and then dip them in the buttermilk.
• Dredge them in the flour again. Knock off the excess flour.
• Lower the mushrooms gently into the hot oil, cook them until they are golden brown. It will take about 2 to 3 minutes for the mushrooms to cook. Drain on a wire rack. Serve with your favorite sauce.

STEAKHOUSE MUSHROOMS

Steps:

• In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. Stir in seasonings and, if desired, browning sauce. Reduce heat to medium; cook, covered, for 3-5 minutes to allow flavors to blend.