Marinated Mushrooms With Worcestershire Sauce Recipes

MUSHROOM AND WORCESTERSHIRE SAUCE GLAZE FOR STEAK

Steps:

• In a large skillet, heat the olive oil on high heat, and saute the mushrooms, shallots, and garlic until softened and starting to brown. Deglaze the pan with the Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Then add the veal jus or beef stock. Cook for 5 minutes and remove from the heat.
• Serve on top of any steak.

EASY SAUTéED MUSHROOMS

Steps:

• Slice mushrooms in half.
• Heat a large frying pan on medium heat.
• Add butter and let melt.
• Add mushrooms and sauté well.
• Add Worcestershire sauce and stir well.
• Sauté 5-10 minutes.
• Be sure not to over cook.

THE BEST STEAK MARINADE

Steps:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

MARINATED MUSHROOMS

Steps:

• Combine all ingredients to make marinade.
• Pour over mushrooms and stir gently to coat.
• Cover container and refrigerate overnight.
• Stir or shake mushrooms occasionally, to ensure contact with marinade.
• Optional: If you prefer, use 1/2 cup of your favorite olive oil, instead of 1/4 cup olive oil & 1/4 cup vegetable oil.

MARK'S MARINATED MUSHROOMS

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Cook, uncovered, for 6 minutes, stirring once. Cool to room temperature. Transfer to a large bowl; cover and refrigerate overnight.

MARINATED MUSHROOMS WITH WORCESTERSHIRE SAUCE

Steps:

• Wash and stem mushrooms. Set aside stems for other use.
• Combine other ingredients thoroughly and pour over mushrooms. Refrigerate and marinate for two days.

BALSAMIC-MARINATED STEAK AND UNSTUFFED MUSHROOMS

Steps:

• 1. Pierce the meat all over with a fork and place in a large resealable plastic bag. Add 2 tablespoons of the olive oil, the Worcestershire, vinegar, garlic and whole rosemary. Seal the bag, pushing out all the air. Shake the bag a few times and refrigerate 8 hours or overnight.
• 2. Preheat the broiler and line a rimmed baking sheet with aluminum foil. Remove the meat from the marinade and pat dry. Sprinkle both sides with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Broil, flipping once, until the internal temperature reaches 125 degrees F, about 13 minutes. Transfer to a cutting board, tent with foil and let rest at least 15 minutes.
• 3. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook the bacon, stirring, until crispy, about 5 minutes. Add the mushrooms and cook until golden brown and tender, about 10 minutes. Add the breadcrumbs, butter, chopped rosemary and 1/4 teaspoon each salt and pepper. Cook, stirring, until the breadcrumbs are golden brown, another 3 minutes. Set aside.
• 4. Stir together the sour cream and horseradish and season with salt and pepper. Slice the steak against the grain, top with the mushrooms and garnish with the chopped parsley. Serve with the horseradish sauce on the side.

MARINATED MUSHROOMS

Steps:

• Dissolve chicken and beef bouillon cubes in boiling water in a bowl; stir well. Add red wine, dill, Worcestershire sauce, and garlic powder; stir to combine.
• Arrange mushrooms in the bottom of a slow cooker. Pour broth mixture over mushrooms; top with butter.
• Cook on Low for 12 hours.