MUSHROOM 'N' STEAK LINGUINE
Make and share this Mushroom 'n' Steak Linguine recipe from Food.com.
Provided by Shelby Jo
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. Meanwhile, sprinkle beef with salt and pepper. in a large skillet, saute beef in 2 teaspoons oil until juices run clear. Remove and keep warm.
- In the same pan, saute red pepper and onion in remaining oil until tender. Add spinach and rosemary; cook and stir until spinach is wilted. Stir in cream cheese, sour cream, and milk; heat through (do not boil). Drain linguine, top with mushroom mixture and beef.
Nutrition Facts : Calories 755.1, Fat 44, SaturatedFat 19.4, Cholesterol 130.2, Sodium 361.2, Carbohydrate 51.7, Fiber 3.7, Sugar 4.5, Protein 38.6
MUSHROOM STEAK 'N' LINGUINE
This creamy dish has lots of great earthy flavors; mushrooms and a bit of rosemary make it really special, too. This is sure to become a family favorite! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. Meanwhile, sprinkle beef with salt and pepper. In a large skillet, saute beef in 2 teaspoons oil until tender. Remove and keep warm., In the same pan, saute red pepper and onion in remaining oil until tender. Add mushrooms; saute 1-2 minutes longer or until tender. Add spinach and rosemary; cook and stir just until spinach is wilted. Stir in the cream cheese, sour cream and milk; heat through (do not boil). , Drain linguine; top with mushroom mixture and beef.
Nutrition Facts : Calories 635 calories, Fat 29g fat (16g saturated fat), Cholesterol 129mg cholesterol, Sodium 411mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 4g fiber), Protein 38g protein.
MUSHROOM STEAK
Usually, I'd make this dish in the oven. But when I knew I wouldn't have time for it to bake one night, I let it simmer all day in the slow cooker and had great results. The leftovers are wonderful! -Sandy Pettinger, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 265 calories, Fat 6g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 612mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
MUSHROOM LINGUINE
Make and share this Mushroom Linguine recipe from Food.com.
Provided by Parsley
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta in boiling salted water according ton package directions; drain and keep hot.
- While pasta is cooking: In a large skillet, melt butter. Add onion, garlic and mushrooms; sauté over med-high heat for about 5 minutes.
- Add wine, salt, pepper and basil to the skillet. Cover and simmer for 8-10 minutes, stirring occasionally.
- Uncover. Add parsley and heavy cream; simmer until liquid thickens/reduces a bit.
- Toss the hot cooked pasta with the mushroom sauce. Place in serving bowls and sprinkle with parmesan cheese, if desired.
Nutrition Facts : Calories 537.8, Fat 28.9, SaturatedFat 17.5, Cholesterol 82.1, Sodium 565.3, Carbohydrate 52.9, Fiber 4.2, Sugar 6.1, Protein 16.4
MUSHROOM STEAK SAUCE
We love this recipe for mushroom sauce on our steaks, because it is very generous with the mushrooms. You can also use it on hamburger patties or a roast.
Provided by Bibi
Categories Sauces
Time 50m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 204.5 calories, Carbohydrate 19.2 g, Cholesterol 30.5 mg, Fat 13 g, Fiber 9.1 g, Protein 6.8 g, SaturatedFat 7.7 g, Sodium 187.7 mg, Sugar 2.6 g
SIRLOIN STEAK WITH MUSHROOMS
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
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
BAKED MUSHROOM LINGUINE
A classic yet humblemushroom-and-cream sauce becomes fancy with the additionofdried porcini and fresh thyme. The sauce is tossed withlinguine, topped with grated cheese, and baked in a skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 15
Steps:
- Place dried mushrooms in a bowl, and pour 4 cups boiling water over them. Let sit 30 minutes to allow flavors to infuse. Make a bouquet garni: Wrap rosemary and thyme sprigs in cheesecloth, and tie with kitchen twine; set aside. Lift out mushrooms with a slotted spoon, and place in another bowl. Press mushrooms to release any retained stock, and pour liquid back into bowl; set mushrooms aside. Strain mushroom liquid through a fine-mesh sieve lined with a paper towel. You should have about 4 cups of mushroom stock; set aside.
- Melt 5 tablespoons butter in a large saucepan over medium heat. When bubbling, add flour. Cook, stirring until mixture begins to brown, about 3 minutes. While whisking, slowly pour in mushroom stock. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Stir in cream and reserved bouquet garni. Reduce to a gentle simmer, and cook 30 minutes, stirring occasionally.
- Meanwhile, in a large ovenproof skillet, heat remaining 2 tablespoons butter over medium heat. Add onion, and cook until it begins to soften, about 3 minutes. Add button mushrooms, and cook until they release their juices. Add shiitakes, reserved mushrooms, and 2 teaspoons chopped thyme, and cook until all are tender, about 5 minutes. Add cream sauce to skillet, and stir to combine. Season with salt and pepper, and set aside.
- Preheat oven to 375 degrees. Bring a large pot of water to a boil. Add pasta; cook until very al dente, 2 to 3 minutes less than manufacturer's instructions. Transfer noodles to a colander, and rinse with cold water to stop the cooking. Stir noodles into mushroom mixture. Sprinkle with grated cheese, and bake in skillet until browned on top and mixture is bubbling, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes before serving.
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