Inspired Steakhouse Mushrooms Recipes

SIRLOIN STEAK WITH MUSHROOMS

Sirloin Steak with Mushrooms image

Steak served with a sophisticated but easy pan sauce of shiitake mushrooms, tarragon, white wine, shallot, and butter. Impress your sweetheart with this dish!

Provided by brandon

Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes

Time 30m

Yield 2

Number Of Ingredients 10

Ingredients

1 (12 ounce) sirloin steak
salt and freshly ground black pepper to taste
2 tablespoons oil, or as needed
⅓ cup shiitake mushrooms, stems discarded, caps thickly sliced
½ shallot, sliced
1 clove garlic, peeled
⅓ cup dry white wine
⅓ cup beef broth
¼ cup butter, cubed
2 tablespoons chopped fresh tarragon

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.

Nutrition Facts : Calories 568.6 calories, Carbohydrate 5.5 g, Cholesterol 119.3 mg, Fat 42.6 g, Fiber 0.4 g, Protein 32.6 g, SaturatedFat 19 g, Sodium 446.6 mg, Sugar 1.1 g

SAUTEED STEAK-HOUSE STYLE MUSHROOMS

Sauteed Steak-House Style Mushrooms image

My favorite way to prepare mushrooms. Even if you don't like mushrooms, you'll like these. Great served over steaks or mashed potatoes. Adjust seasonings to taste.

Provided by cylee

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1/4 cup unsalted butter
1 tablespoon italian mixed herbs
1 teaspoon thyme
3 large garlic cloves, pressed
1 tablespoon dried onion flakes
1/2 cup wine (red for meat, white, fish dinner)
2 cups sliced mushrooms
2 tablespoons Worcestershire sauce

Steps:

Melt butter in olive oil over low heat.
Add italian herbs, thyme, garlic,dried onion and Worcestershire sauce. Warm for about 10 minutes, do not let garlic burn.
Increase heat to medium, add wine and stir to mix.
Add sliced mushrooms, stir to coat.
Reduce to low hat and simmer for about 5 minutes.

STEAKHOUSE MUSHROOMS

Steakhouse Mushrooms image

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

Ingredients

1/4 cup butter, cubed
1 pound medium fresh mushrooms
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1 teaspoon browning sauce, optional

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.

STEAKHOUSE MUSHROOMS

Steakhouse Mushrooms image

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

Ingredients

12 -15 baby portabella mushrooms or 12 -15 white mushrooms, stemmed
2 tablespoons butter
2 tablespoons extra virgin olive oil
Chardonnay wine
beef stock

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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