Inspired Steakhouse Mushrooms Food

SAUTEED, STEAKHOUSE-STYLE MUSHROOMS

Steps:

• Gather the ingredients.
• Place a large, deep, heavy skillet over medium-high heat.
• When skillet is hot, melt butter, and swirl to coat bottom of pan.
• Add mushrooms, garlic, and sweet onions.
• Toss gently to coat vegetables in butter.
• Sprinkle with salt, and cook, stirring occasionally, until mushrooms release their liquid, about 5 minutes.
• Continue to sauté until liquid has almost evaporated.
• Add red wine and beef stock.
• Reduce heat, and simmer until liquid has reduced by half, about another 5 minutes.
• Taste, adding additional salt and pepper if needed.
• Serve as a side with broiled or grilled steaks or as a side dish for any protein entree.

INSPIRED STEAKHOUSE MUSHROOMS

Steps:

• Melt butter in a 2-quart saucepan.
• Saute green onions, diced onions and garlic in butter over a medium flame for about 2 minutes, taking care not to burn the garlic.
• Add rest of ingredients to pan and simmer uncovered for at least 20 minutes (longer simmering just means more tender and flavorful mushrooms, so I usually let these go for 30-45 minutes while I prep the rest of dinner.

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.

BEEFY STEAKHOUSE MUSHROOMS

Steps:

• Gently wash mushrooms and drain.
• Put all mushrooms and 1-cup beef broth in large dutch oven and begin cooking on medium heat.
• When the mushrooms have shriveled, add rest of the broth and french onion soup.
• Cook slowly (low) for about 2-hours until the mushrooms are tender.
• After 2-hours add wine and cook 1-hour more.
• The liquid should be reduced by 2/3 now.
• Add margarine and keep warm.

STEAKHOUSE MUSHROOMS

Steps:

• Heat the pan to medium. Use just enough olive oil to coat the bottom of the pan; add a pat of butter.
• Put mushrooms in oil and butter cap side down. Brown the mushrooms really good on both sides.
• Once the mushrooms are browned, pour beef stock in pan, just enough to almost cover the mushrooms. Pour in wine until mushrooms are completely covered.
• Turn down the heat to low and let mushrooms simmer for at least 20 minutes. By then the liquid should be cooked down. Add another pat of butter right before all the liquid cooks out; remove from heat and serve.

STEAK, MUSHROOM, AND ONION PIZZA

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onions, mushrooms, and garlic and saute 1-2 minutes, or until starting to release juices. Add salt, pepper, thyme, and balsamic vinegar and stir-fry until onions are just turning brown, about 10 minutes. Remove from pan and set aside.
• In same skillet, heat remaining 2 tablespoons olive oil. Add beef strips and stir-fry until browned, about 4-5 minutes. Add mushroom mixture back to skillet and cook until heated through. Add enough flour to thicken juices. Remove from heat and set aside.
• Meanwhile, heat oven to 400* F. Spread pizza dough out into a 12 inch circle in a greased pizza pan. Bake at 400* F for about 10 minutes, or until just turning pale golden.
• Spread sauce over crust. Top with about 1 cup of the mozzarella cheese (use more if desired). Place beef mixture evenly over cheese. Top with remaining mozzarella.
• Return to oven and bake at 400* F for another 10-12 minutes, or until cheese is melted with golden brown spots.