Beef And Mushroom Melts Food

BEEF AND MUSHROOM MELTS

Steps:

• Heat oven to 450°F. Line 15x10x1-inch pan with foil. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in Worcestershire, mushrooms and 1 cup cheese.
• Spoon beef mixture evenly onto baguette halves, spreading mixture to edges. Cut each half into 3 sections. Place sandwiches in pan; cover with additional foil.
• Bake 15 minutes. Remove cover; top with 1/2 cup cheese. Bake 5 minutes longer or until cheese is melted.

ROAST BEEF MUSHROOM MELT

Steps:

• Melt butter in a skillet over medium heat. Sauté onions and mushrooms until onions are translucent and mushrooms become glossy. Add marsala wine and deglaze pan by gently scraping the sides and bottom and stirring. Let bubble uncovered for about 5 minutes or until liquid has evaporated then remove from heat and set aside.
• Top each slice of bread with roast beef then layer on a slice of Havarti cheese on each open-faced sandwich. You'll create 4 open-faced sandwiches total.
• Layer mushrooms and onions on top of the cheese then toast the sandwiches in a toaster oven until cheese is melted and bread is golden brown. (You can toast in a conventional oven at 400˚for 4-6 minutes if you don't have a toaster oven)
• Before serving, top with salt, fresh cracked pepper and finally arugula then serve warm.

25 BEEF AND MUSHROOM RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a beef and mushroom recipe in 30 minutes or less!

CHEEZY MUSHROOM MELT

Steps:

• For the mushrooms:.
• In a saucepan on medium heat, add 1 tablespoon olive oil. Add onions and mushrooms and saute for 5 minutes, or until slightly brown. Add garlic and continue cooking for 1 minute. Add veal stock and simmer for another 5 minutes until liquid has reduced. Remove from heat and add parsley. Season with salt and pepper.
• For the bechamel sauce:.
• Meanwhile, in a saucepan melt the butter over medium heat. Add flour and mix with a wooden spoon. Continue to cook for 2 minutes. Whisk in the milk and continue cooking until it thickens, about 2 minutes. Add Gruyere cheese and keep at a medium low heat until it is completely incorporated. Set aside.
• For the melt:.
• Butter each piece of bread on one side. Spoon the mushroom mixture onto the unbuttered side of the bread, top with cheesy bechamel sauce and cover with another slice of bread. Place in a frying pan on medium heat and cook for about 2 minutes on each side.
• For serving:.
• Remove, cut in half and add a spoonful of remaining mushroom mixture on top. Garnish with more grated cheese as desired and serve.

TURKEY AND MUSHROOM PATTY MELTS

Steps:

• In a mixing bowl, combine turkey, onion powder, garlic powder, worcestershire and salt and pepper. Form into 4 4-inch patties.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 4 minutes on each side or until done.
• Heat oil in a medium skillet over medium-high heat. Add onion, salt, pepper, and mushrooms; sauté 3 minutes. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in beer; cook 30 seconds or until thick. Remove from heat; keep warm.
• When patties are done, remove from large skillet. Wipe pan clean; heat over medium-high heat.
• Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned.
• Serve with sweet potato fries or coleslaw.

BEEF AND MUSHROOM STEW

Steps:

• Combine beef, beef stock, and porcini mushrooms into a large saucepan and bring to a simmering boil. Leave on a low simmer until meat is tender, about 1 hour.
• Heat butter in a large stockpot over medium-high heat and add white, bella, porcini, and canned mushrooms, onion, carrots, celery, and garlic. Saute until mushrooms shrink and onions are translucent, 5 to 7 minutes.
• Transfer beef mixture to the stockpot. Continue to simmer for 1 hour more. Remove pieces of beef and shred with 2 forks. Return shredded beef to the stew and serve immediately.