Saucy Mushrooms Food

SAUTEED GARLIC MUSHROOMS

Steps:

• In a large skillet, saute the mushrooms, garlic and bread crumbs in butter until mushrooms are tender.

SAUCY SKILLET MUSHROOMS

Steps:

• In a heavy skillet cook turkey bacon over medium heat until crisp, then remove to drain on paper towels. Reserve drippings in skillet.
• Add olive oil to reserved drippings, then cook & stir mushrooms in hot oil for about 1 minute or until they just start to brown.
• Cover & cook about 7 minutes or until mushrooms are just barely tender, stirring occasionally.
• Stir in cooked bacon & mustard, then heat through.
• Remove from heat, sprinkle with parsley & serve.

SAUCY MUSHROOMS

Steps:

• In a nonstick skillet, stir-fry mushrooms in oil for 2 minutes. Combine 1/4 cup water, soy sauce and sugar; pour over mushrooms and toss to coat. Cook and stir for 1-2 minutes. , Combine cornstarch and remaining water until smooth; gradually stir into mushrooms. Bring to a boil; cook and stir for 2 minutes or until thickened.

FLANK STEAK WITH SAUCEY MUSHROOMS

Steps:

• Marinate the steak. Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (one steak may be slightly thicker). In a dish large enough to hold the steaks, combine the olive oil, wine vinegar, shallot, garlic, and the thyme. Season with pepper to taste. Add the steaks and turn to coat evenly. Cover, and marinate the steaks at room temperature for 1 hour, turning once, or refrigerate, for up to 12 hours.
• Make the mushroom sauce. Heat a medium saute pan over high heat, add the butter, and when the foam subsides, add the mushrooms. Reduce the heat to medium-high and cook, the mushrooms, tossing frequently, until browned, about 5 minutes. Season with the 1/2 teaspoon salt and pepper to taste. Add the garlic, shallot, thyme, and rosemary, and cook for 2 minutes more. Pour the red wine into pan, scraping up any browned bits on the bottom of the pan with a wooden spoon. Cook until almost all the liquid has evaporated. Add the cream, parsley, and chives and stir to combine. Set aside.
• Heat a large grill pan over medium-high heat or an outdoor grill to medium-high. Remove the steaks from the marinade and pat dry. Season with salt and pepper. Cook the steaks for 3 to 5 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes. Cut the steak against the grain on an angle into very thin slices. Arrange the slices on a warmed platter or plates. Reheat the mushroom sauce if needed and add any accumulated meat juices. Pour the sauce over the steak and serve immediately.

BEEF PATTIES WITH SAUCY MUSHROOMS

Steps:

• Finely chop one half of the onion.
• Slice the remaining half and set aside.
• In a large bowl, combine the chopped onion, egg, bread crumbs, 1 tablespoon water, thyme, salt, pepper and half of the garlic, then mix in the beef.
• Shape into 8 1/2" thick patties.
• In a large skillet, heat the oil over medium heat and fry the patties until browned on both sides, no longer pink inside and a meat thermometer inserted into the centre registers 160 degrees F, about 10 minutes.
• Transfer to a plate.
• Drain the fat from the pan.
• Fry the mushrooms, sliced onion and remaining garlic until the mushrooms are softened and browned, 4 minutes.
• Add the flour and cook, stirring, for 1 minute.
• Add the broth and Worcestershire sauce.
• Bring to a boil and boil, stirring, until thickened, about 2 minutes.
• Return the patties to the pan and add the parsley.
• Heat through.

SAUCY MISO MUSHROOMS WITH UDON NOODLES

Steps:

• Heat oven to 200C/180C fan/gas 6. In a bowl, whisk the miso paste, mirin, soy sauce, garlic and half the sesame oil until smooth and combined. Line a baking tray with a large sheet of foil, place the mushrooms in the middle and scrunch up the sides to almost encase the mushrooms. Pour over the miso mix, turning the mushrooms to ensure they are well coated. Scrunch the packet of foil closed and bake for 30 mins.
• About 5 mins before the mushrooms are ready, heat the remaining oil in a wok, stir-fry the noodles until hot through then divide between 4 bowls. Top each bowl with 1 or 2 mushrooms and pour over the sauce from the foil. Scatter with sesame seeds and spring onions.