Beef And Mushroom Melts Recipes

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ROAST BEEF MUSHROOM MELT



Roast Beef Mushroom Melt image

This Roast Beef Mushroom Melt open-faced sandwich is loaded with flavorful ingredients: sour dough bread, deli roast beef, melted Havarti cheese, mushrooms and onions cooked in a delicious Marsala sauce and the topped off with peppery arugula.

Provided by Angela G.

Categories     Dinner     Lunch

Time 20m

Number Of Ingredients 9

1/4 lb Smith's deli roast beef (sliced or shaved)
4 slices Havarti cheese
4 slices sour dough bread
1 onion (sliced)
1/2 cup sliced mushrooms
4 tbsp butter
1/4 cup marsala wine
1/2 cup arugula
Salt and fresh cracked pepper to taste

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.

Nutrition Facts : Calories 906 kcal, Carbohydrate 83 g, Protein 43 g, Fat 42 g, SaturatedFat 25 g, TransFat 2 g, Cholesterol 142 mg, Sodium 2140 mg, Fiber 4 g, Sugar 9 g, UnsaturatedFat 13 g, ServingSize 1 serving

POTTED BEEF AND MUSHROOMS



Potted Beef and Mushrooms image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 17

1 ounce dried porcinis, a handful
4 cups beef stock
1/4 cup olive oil, plus more as needed
2 1/2 to 3 pounds cubed beef chuck, room temp, pat dry
Kosher salt and coarse black pepper
2 tablespoons butter
2 tablespoons fresh thyme leaves, chopped
4 large or 5 to 6 medium portabella mushrooms, gilled and cut into 1-inch dice
4 cloves garlic, crushed
1 onion, chopped
1/2 cup dry red wine
2 tablespoons Worcestershire sauce
1 cup fresh flat-leaf parsley tops, coarsely chopped
4 ribs celery, thinly sliced on an angle
1/2 lemon, juiced
EVOO for drizzling
1/2 cup shaved pecorino cheese

Steps:

  • Preheat the oven to 325 degrees F.
  • Place the dried mushrooms in a small pot and cover with half the beef stock. Bring to boil and simmer until very tender and liquids reduce by one-third, 15 minutes.
  • Meanwhile heat the olive oil, a couple turns of the pan, over medium-high heat. Sprinkle the meat with salt and pepper and brown half the meat until evenly crusted all over. Remove the browned meat to a plate. Repeat for the remaining meat, using more oil as needed.
  • Add the butter to the meat drippings and melt. Add the thyme and portabellas, cook until well browned, 10 to 12 minutes. Season with salt and pepper, add the garlic and onions and cook 5 minutes more. Add the wine and deglaze the pan. Chop and add the porcinis and their liquids, the remaining 2 cups of stock and Worcestershire. Cover and roast until tender, 2 hours. Cool and store for a make-ahead meal. Reheat in 325 degrees F oven until heated through, or on the stovetop, partially covered, over a medium flame. Toss the parsley and celery with the lemon juice, EVOO and some salt and pepper, then mix in the cheese. Garnish the stew with the celery salad on top.

BEEF AND MUSHROOM MELTS



Beef and Mushroom Melts image

Enjoy these baked beef and mushroom sandwiches made with mushroom pieces and stems and flavored with Worcestershire sauce - dinner ready in 35 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 7

1 lb extra-lean (at least 90%) ground beef
2 tablespoons finely chopped onion
2 teaspoons Worcestershire sauce
1 can (4 oz) mushroom pieces and stems, drained
1 cup shredded Swiss cheese (4 oz)
1 loaf (14 oz) baguette-style French bread (about 16 inches long), split lengthwise
1/2 cup shredded Swiss cheese (2 oz), if desired

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.

Nutrition Facts : Calories 370, Carbohydrate 36 g, Cholesterol 65 mg, Fiber 2 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 550 mg, Sugar 1 g, TransFat 1 g

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS



Braised Beef with Shallots and Mushrooms image

This absolutely delectable, one-skillet dish slowly simmers for a few hours, resulting in fork-tender beef that will just about melt in your mouth.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 3h

Yield 4

Number Of Ingredients 14

1 (2 pound) boneless beef chuck roast, cut into serving-sized pieces
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
8 ounces small shallots, peeled
3 cloves garlic, minced
1 (8 ounce) package mushrooms, cut in quarters
2 tablespoons all-purpose flour
1 (14.5 ounce) can diced tomatoes
1 cup Swanson® Beef Stock
3 tablespoons balsamic vinegar
1 tablespoon packed brown sugar
1 lemon
¼ cup chopped fresh parsley

Steps:

  • Season the beef with the salt and black pepper.
  • Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
  • Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
  • Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
  • Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
  • Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.

Nutrition Facts : Calories 486 calories, Carbohydrate 27.1 g, Cholesterol 103.2 mg, Fat 27.8 g, Fiber 3.4 g, Protein 33 g, SaturatedFat 10 g, Sodium 656.4 mg, Sugar 11 g

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