CABERNET STEAK AND MUSHROOMS
Steps:
- Whisk all the marinade ingredients together in a large bowl. Set aside. Transfer half of the marinade into 1 shallow non-reactive pan or bowl and reserve the other half of the marinade for the mushrooms.
- Trim excess fat from the steaks and make small cuts with a knife into the fat around the edge of the steaks. Marinate steaks for at least 30 minutes at room temperature, or up to 6 hours in the refrigerator.
- Preheat a grill to high heat.
- Place steaks on the hot grill for 3 minutes on each side to sear and create nice grill marks. Reduce the grill temperature to low and close the lid. Continue cooking steaks an additional 5 to 10 minutes for medium-rare, turning them halfway through. Let steaks rest for 5 minutes before serving.
- Meanwhile, dip the mushrooms in the reserved marinade and place on the grill, curved side down. Put the leftover marinade from the steaks and mushrooms in a small saucepan and bring to a boil for at least 3 minutes and cook until reduced slightly. Lightly coat the serving platter with extra-virgin olive oil and whole leaves of fresh rosemary, oregano, and basil. Transfer the steaks and mushrooms to the platter and drizzle with the sauce.
STEAKS WITH MUSHROOMS
For a budget-friendly option, I cut the small steaks off a good roast purchased on sale, then individually wrap and freeze them. Then I just take out as many as needed at a time. -Jeanette K. Cakouros, Brunswick, Maine
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.
Nutrition Facts : Calories 197 calories, Fat 15g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 737mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein.
GARLIC BUTTER HERB STEAK AND MUSHROOMS
Garlic Butter Herb Steak and Mushrooms is a perfectly juicy steak cooked in a skillet with a garlic herb butter and mushrooms. This is an easy restaurant meal that your family will love!
Provided by Alyssa Rivers
Time 25m
Number Of Ingredients 14
Steps:
- In a large cast iron skillet over medium-high heat, add olive oil and butter, mushrooms, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes or until tender. Remove and set aside on a plate.
- Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
- Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the mushrooms back to the pan and heat through and let the butter melt into the steaks.
Nutrition Facts : Calories 413 kcal, Carbohydrate 4 g, Protein 25 g, Fat 34 g, SaturatedFat 17 g, Cholesterol 107 mg, Sodium 188 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MUSHROOMS FOR STEAK
This is a wonderful recipe for mushrooms that goes great with a steak. I got the recipe from my boyfriend's mothers recipe box. Everytime we grill steak now we have to have this topping for it. It also goes well on baked potatoes.
Provided by Red in US
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Simmer all ingredients together until mushrooms are tender.
Nutrition Facts : Calories 303, Fat 23.4, SaturatedFat 14.6, Cholesterol 61, Sodium 1052, Carbohydrate 10.7, Fiber 1.5, Sugar 4.9, Protein 5.5
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.
Nutrition Facts : Calories 101 kcal, Carbohydrate 11 g, Cholesterol 8 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 88 mg, Sugar 6 g, Fat 3 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
STEAKHOUSE SAUTEED MUSHROOMS
These mushrooms make the perfect one-skillet side dish -- scrumptious, easy to make, and great to serve with a delicious steak or roasted chicken dinner.
Provided by Karen @ The Tasty Bite
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in a large skillet over medium high heat. Add shallots and cook over medium heat for 3 minutes, or until the shallots are translucent.
- Add garlic to the skillet and cook until fragrant, about 30 seconds.
- Add mushrooms and thyme and cook until the mushrooms are tender and begin to release their juices, about 5 minutes.
- Season with salt and pepper to taste, and garnish with fresh parsley if desired. Serve immediately.
Nutrition Facts : ServingSize 4 g
MICHAEL'S BEST BUTTON MUSHROOMS
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
- Add the butter. Cook and toss for 5 minutes, until beautifully browned.
- Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
- Toss in the parsley and serve immediately.
SUPERB SAUTEED MUSHROOMS
These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!
Provided by IrishMountainGirl
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g
STEAKHOUSE MUSHROOMS
I got this recipe from a friend back when we were in nursing school. Whenever my husband is cooking meat on the grill, you can bet I'll be in the kitchen preparing these mushrooms. -Kenda Burgett, Rattan, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 131 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 276mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
FLANK STEAK WITH SAUCEY MUSHROOMS
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield 4 servings
Number Of Ingredients 20
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.
STEAK & MUSHROOM BAKES
Freeze these steak and mushroom bakes to enjoy on busier days. Once you've got the hang of these pasty-pie hybrids, you can adapt the filling as you like
Provided by Barney Desmazery
Categories Dinner
Time 1h20m
Number Of Ingredients 10
Steps:
- Heat the oil in a frying pan over a high heat, then add the beef and cook for 3 mins until browned all over. Tip in the mushrooms and cook for 2 mins. Stir in the tomato purée and pour in the wine, if using, then simmer for 1 min. Pour over the stock, stir, and bring to a simmer. Mix the cornflour with 2 tbsp cold water, then stir it in. Bring to the boil and cook for 3 mins. Season, then turn off the heat. Leave to cool, then tip into a bowl and chill for at least 2 hrs. Can be made a day ahead and chilled.
- Roll the pastry out to a rough rectangle on a work surface lightly dusted with flour, to the thickness of a £1 coin. Cut as many 12 x 15cm rectangles as you can out of the pastry (you should have eight in total) and re-roll the trimmings. Put four of the rectangles on a baking sheet and spoon a quarter of the mixture into the middle of each one, leaving a border around the edge.
- Brush the borders with some of the egg and drape over another piece of pastry. Gently press the edges together to seal, then use a fork to crimp. Brush the slices all over with more egg and score a criss-cross pattern over the top with the back of a knife, if you like. Can now be frozen, first on the tray, then store in a bag. They'll be ready to bake from frozen as required.
- To cook from fresh or frozen, heat the oven to 210C/190C fan/gas 7. Put on a baking sheet and bake for 30-35 mins until puffed up and deep golden and the filling is piping hot. Leave to cool for about 5 mins, then serve.
Nutrition Facts : Calories 663 calories, Fat 41 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium
INSPIRED STEAKHOUSE MUSHROOMS
These were born out of a search for a recipe to duplicate the beloved mushrooms from the Longhorn Steakhouse. They are inspired because this is a combination of aspects from NurseDi's recipe 28766 and TheDancingCook's recipe 36869 (thanks to both of you!), along with my own tweaking. In addition to loving the mushrooms prepared this way, I also love the wonderful cooking liquid that is left over -- I keep it in the fridge for use in other dishes (such as soups and pot roasts) once the mushrooms are gone. Recipe is easily multiplied for more servings, and leftovers reheat well.
Provided by Muffin Goddess
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 160.5, Fat 12.2, SaturatedFat 7.5, Cholesterol 30.5, Sodium 598.2, Carbohydrate 7.2, Fiber 1.6, Sugar 3.5, Protein 5.4
STEAKHOUSE MUSHROOMS
Provided by mollie kirby
Number Of Ingredients 7
Steps:
- Heat butter in a medium, heavy-bottomed saucepan over medium-high heat. Add onions and cook for several minutes, stirring occasionally, until the edges begin to turn slightly brown.
- Add mushrooms, cover with a lid and cook for two to four minutes, turning mushrooms over once or twice, until the mushrooms are turning golden brown and have given up a little of their juices.
- Remove lid, add garlic and stir. Sprinkle with 1/2 teaspoon (or to taste) of salt and a few grinds of pepper and cook for a minute or two longer, until the juices have started to evaporate and concentrate. Add Worcestershire sauce, stir and remove from heat.
STEAK WITH MUSHROOM SAUCE
In Spokane, Washington, Gloria Holmdahl sautes mushrooms with sliced onions and minced garlic, then creates an unforgettable sauce that perfectly complements her pan-fried steaks.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 steaks (3 cups sauce).
Number Of Ingredients 9
Steps:
- Sprinkle both sides of steaks with flour. In a large skillet, cook steaks in oil to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. In the same skillet, saute the mushrooms, onions and garlic until tender, adding additional oil if necessary. Stir in wine. Bring to a boil; boil for 1 minute. Add the broth, salt and pepper. Bring to a boil; boil for 6 minutes or until sauce is reduced by half. For two people, serve two steaks with 1-1/2 cups sauce. Save the remaining steaks and sauce for Steak and Mushroom Soup and Steak Hash (recipes on next page). ,
Nutrition Facts :
STEAK MUSHROOMS
These are fantastic on a steak or top a baked potatoes with them. We never have steak without these! You can use fresh or canned! All seasonings are by taste; I think this is the perfect blend but you adjust to your own.
Provided by KGCOOK
Categories Vegetable
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a medium skillet over medium heat.
- Add Worcestershire, garlic, and celery seasonings.
- mix it up well.
- Add mushrooms and toss to coat with seasoned mixture.
- For fresh mushrooms, saute to desired doneness.
- For canned mushrooms saute till hot.
- Spoon over steak or potatoes or what ever you intended them for.
Nutrition Facts : Calories 263.8, Fat 18.9, SaturatedFat 11.2, Cholesterol 45.8, Sodium 341.5, Carbohydrate 17.8, Fiber 4.3, Sugar 10, Protein 13.3
NEW YORK STYLE STEAK WITH MUSHROOM SAUTE
Are you a fan of grilled steak? Do you like savory sautéed mushrooms and garlic? If you're already nodding yes, do yourself a favor and try these tonight!
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Place steak in shallow dish. Pour 1/2 cup marinade over steak; turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate, turning occasionally.
- Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 13 to 16 min. for medium-rare to medium doneness, turning occasionally. Remove steak from grill; cover to keep warm.
- Cook and stir mushrooms, onions and garlic in large skillet on medium-high heat 5 min. Stir in remaining marinade; simmer on low heat 5 min.
- Cut steak across the grain into thin slices. Serve topped with mushroom mixture.
Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
BEEFY STEAKHOUSE MUSHROOMS
You know those steakhouse mushroom that are so good? Well here they are! I got this recipe from Food Network years ago, so long in fact that I can't even remember which chef made them. I know I altered the recipe a bit also, but I once again can't remember what I changed. LOL! You might want to double the recipe because they go really quick.
Provided by OneYetTwo
Categories Vegetable
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 429.5, Fat 26.3, SaturatedFat 4.3, Cholesterol 1.1, Sodium 2199.2, Carbohydrate 19, Fiber 3.1, Sugar 7.8, Protein 14
OUTBACK STEAKHOUSE SAUTEED MUSHROOMS
It is easy to make Outback Steakhouse sauteed mushrooms at home.
Provided by Stephanie Manley
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- Heat a skillet over medium heat and add butter.
- When the butter melts, add mushrooms and onions.
- Sprinkle mushrooms and onions with about 1/4 teaspoon salt.
- Sauté mushrooms until they have browned and they have started to cook through.
- Add red wine and beef broth.
- Cook for a few additional minutes and allow the sauce to reduce.
Nutrition Facts : Calories 80 kcal, Carbohydrate 6 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 309 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
STEAKHOUSE MUSHROOMS
This recipe reminds me of Montreal- the outdoor dining, excellent people watching, paired with really good food.
Provided by jtanalgo
Categories Low Protein
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 352.2, Fat 26, SaturatedFat 9.3, Cholesterol 30.5, Sodium 112.3, Carbohydrate 25.6, Fiber 7.6, Sugar 9.1, Protein 12.7
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