Mushrooms For Steak Food

GARLIC BUTTER HERB STEAK AND MUSHROOMS

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.

JIM'S EASY MUSHROOM SAUCE FOR STEAK

Steps:

• Saute mushrooms in butter and oil for 3-5 minutes, stirring occasionally.
• Add red wine and simmer for a few minutes.
• Add beef broth and simmer to reduce a bit, about 5 minutes.
• Combine flour and cold water and whisk until smooth. Stir into the mushrooms until well blended.
• Season to taste and simmer for about 1 minute, until thickened. If too thick, add a bit more broth.
• Add parsley.

MUSHROOM STEAK

Steps:

• In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat., In a 3-qt. slow cooker combine the mushrooms, onion and beef. Combine the soup, sherry, oregano, thyme and remaining pepper; pour over top. Cover and cook on low for 7-9 hours or until beef is tender. Serve with noodles.

CHOPPED STEAK AND MUSHROOM ONION GRAVY

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground beef, egg, Worcestershire, shallots, garlic, parsley, ground mustard, bread crumbs, flour, and salt and pepper, to taste, in a large bowl. Shape the mixture into 6 equal-sized oval patties and set aside on a plate.
• Heat a large frying pan over medium heat and add the canola oil and butter. When the butter foams add the patties and brown, about 3 to 4 minutes per side. Transfer the patties to a 13 by 9-inch baking dish. Drain all of the fat from the pan but leave any browned bits.
• Return the pan to medium heat and melt the butter for the gravy. Add the mushrooms, onion, and thyme and season with salt and freshly ground black pepper, to taste. Cook, stirring rarely, until the mushrooms are slightly browned and soft, about 4 minutes. Sprinkle in the flour and mix until fully incorporated. Stir occasionally, until the flour is lightly toasted, about 3 minutes. Add the brandy and stir, scraping up any browned bits from the bottom of the pan. Slowly pour in the stock and stir until smooth. Let the mixture come to a boil and cook until sauce is reduced and thickened, about 8 minutes.
• Taste and add salt and freshly ground black pepper, if needed. Lots of pepper is good in this dish! Pour the sauce over the patties in the baking dish and cover with aluminum foil. Bake until the meat is tender and slightly pink in the middle, about 20 minutes. Remove the dish from the oven and serve.

SALISBURY STEAK WITH MUSHROOM GRAVY

Steps:

• In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
• Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
• Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup.
• Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
• Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.

STEAKS WITH MUSHROOMS

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.

SIRLOIN STEAK WITH MUSHROOMS

Steps:

• Season steak with salt and pepper on both sides.
• Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
• Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.

MUSHROOM SMOTHERED STEAK

Steps:

• Season steak, if desired, with salt and black pepper. Heat oil in large nonstick skillet over medium-high heat and cook steak, turning once, until desired doneness.* Remove steak and thinly slice.
• In same skillet cook Recipe Ready Mushroom Blend, stirring occasionally, 6 minutes or until tender. Sprinkle with flour and continue cooking, stirring occasionally, until flour and mushrooms are starting to brown. Season with additional salt and black pepper. Stir in vinegar and butter and cook, stirring frequently, 2 minutes or until butter is melted. Serve mushroom mixture over steak.

SALISBURY STEAK WITH MUSHROOMS

Steps:

• Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick.
• Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate.
• Add 1 tablespoon butter to the skillet and cook the mushrooms, stirring occasionally, until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Sprinkle in the flour and stir, then stir in the hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine.
• Return the patties and any juices from the plate to the skillet. Simmer until the sauce thickens and the patties are cooked through, about 2 minutes. Sprinkle with parsley and season with salt and pepper. Serve with noodles, if desired.

SUPERB SAUTEED MUSHROOMS

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.

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.

STEAKHOUSE SAUTEED MUSHROOMS

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.

MUSHROOM AND RED WINE STEAK SAUCE

Steps:

• Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.

BLADE STEAKS WITH MUSHROOMS

Steps:

• Pat steaks dry and cut 3 (1-inch-long) slits, 1 inch apart, across center cartilage (to keep meat from curling), then sprinkle steaks with salt and pepper.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 6 minutes total. Transfer steaks to a platter and cover loosely with foil.
• Add butter to skillet and sauté mushrooms and shallot, stirring frequently, until mushrooms are browned and tender, about 4 minutes, then transfer to platter with steaks.
• Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, 2 minutes. Add 1/2 cup beef broth and simmer 2 minutes.
• While sauce simmers, stir cornstarch into remaining 2 teaspoons broth in a cup. Stir cornstarch mixture into sauce and simmer, stirring, 1 minute. Return steaks and mushrooms, along with any juices accumulated on platter, to skillet and simmer, turning steaks over in sauce, until just heated through, about 1 minute.

MUSHROOMS FOR STEAK

Steps:

• Simmer all ingredients together until mushrooms are tender.

MUSHROOM SAUCE FOR STEAK

Steps:

• The best way to make this sauce is something of a two-step: Sear the mushrooms first, then cook the steak in the same pan, then, while the steak is resting, finish the sauce. So start with a large saute pan set over high heat. Add all the mushrooms. Shake the pan and let them release their water, which should happen in a minute or three.
• Add the butter and toss to combine. Saute the mushrooms until nicely browned, then remove them to a bowl with any stray butter. Wipe out the pan and cook the steaks.
• When the steaks are resting, add the minced shallot to the pan, adding a little butter if it's too dry. Brown the shallot for a minute or two -- it will pick up any browned bits from the pan quickly -- and add the mushrooms and any juices from the bowl. Toss to combine.
• Add salt, pepper and thyme, then the tomato paste. Mix well and let this cook a minute. When the tomato paste is well incorporated, add the venison or beef stock and mix well. Pour in the brandy and bring everything to a boil. Let this boil until it thickens to the consistency of heavy cream, which will take a couple minutes depending on how big your pan is.
• Turn off the heat and stir in the heavy cream and the minced fresh herbs. Taste once more for salt and serve.

ROUND STEAK IN THE CROCK POT

Steps:

• Preheat the slow cooker while you prepare the rest of the ingredients.
• Spread half the onions and mushrooms on the bottom of a slow cooker, followed by the steaks. Sprinkle the steaks with the onion soup mix, flipping them over to coat both sides with the seasoning.
• Spread the remaining onions and mushrooms on top, then pour in the beef broth.
• Cover and cook on low for 8 hours. Remove about 1/4 cup of the juices from the crock pot. Whisk in the cornstarch to form a slurry. Stir the slurry back into the slow cooker, turn the heat up to high, and continue to cook uncovered, stirring occasionally, another 15-20 minutes, or until juices are thickened. Season to taste with salt and pepper.

MUSHROOM STEAK

Steps:

• Heat a heavy based pan on high.
• Brush oil onto both sides of steak.
• To seal, cook steak 2-3 minutes each side. Turn when juices appear on uncooked side.
• Note: Steak thickness determines cooking time. As a guide: Rare remove after sealing; reduce heat for medium and cook and extra 2-3 minutes each side; Well done, 4-6 minutes each side.
• Test steak by pressing with tongs. Rare feels string. Medium has some resistance. Well done feels quite firm.
• Remove from heat, rest while making sauce. Add onion, mushrooms to any pan juices. Cook 1 minute. Add worcestershire sauce and stock.
• Bring to a boil, stirring constantly until slightly thickened. Add cornstarch in a little water to this mixture if it doesn't become thick enough.
• Add parsley and any juices from rested steak.

MUSHROOM SWISS STEAK

Steps:

• Combine flour, salt and pepper; dredge cube steaks. Heat oil in skillet and brown steaks on each side. Set aside and keep warm.
• Add onions and mushrooms to skillet, reduce heat to low and cover. Stir occasionally, scraping browned bits from bottom, and "sweating" the vegetables until softened.
• Add remaining ingredients, and stir to combine. Return steaks to the skillet, covering with the sauce and veges. Cover and simmer until steaks are tender and sauce has thickened - about 45 minutes. Serve immediately.
• To freeze, place completely cooked steaks, with sauce, in freezer-safe container and freeze. To prepare, thaw in refrigerator and heat through on stove top or in micorwave.

STEAK MUSHROOMS

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.

STEAK WITH BURGUNDY MUSHROOM SAUCE

Steps:

• In a large skillet, melt butter over high heat. Throw in mushrooms, garlic, and green onions and cook, stirring occasionally until mushrooms are nice and golden. Pour in wine and stir, scraping bottoms of the pan. Allow to cook for several minutes or until liquid is reduced by at least half. At the end, add 1 tablespoon butter and stir into sauce. Add parsley and stir together. Don't be afraid to splash in a little more wine if needed.Fry a steak in a separate skillet till medium rare.Spoon mushrooms sauce over the top.

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.

MUSHROOM SAUCE FOR STEAK

Steps:

• Heat a large skillet over medium heat. Pour olive oil into the pan. When hot, add mushrooms and onion into the pan; saute until soft, 5 to 7 minutes. Add butter, steak sauce, and Worcestershire; cook until butter melts, about 2 minutes.
• Reduce heat to low and simmer, uncovered, until everything is really soft, 15 to 20 minutes. Season with salt and pepper. Serve immediately over any type of steak.

MUSHROOM STEAK SAUCE

Steps:

• Melt butter in a skillet over medium heat. Add onion and cook until it begins to soften and turn clear, about 4 minutes. Add mushrooms and salt; stir well and cook until mushrooms begin to release their liquid, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Combine beef stock, wine, and Worcestershire sauce in a small measuring cup. Pour into the skillet and stir in thyme sprigs and pepper; bring to a boil.
• Reduce heat and simmer, uncovered, until liquid has reduced and sauce is slightly thickened, about 15 minutes. Adjust salt and pepper if necessary.