Mushroombeeflowfat Recipes

BEEF AND MUSHROOM STIR-FRY

Steps:

• Toss the beef with 1 tablespoon each cornstarch and vinegar and 2 teaspoons soy sauce in a medium bowl. In another bowl, stir the brown sugar, the remaining 2 teaspoons each cornstarch and vinegar, the remaining 1 teaspoon soy sauce, and 1/3 cup water until dissolved.
• Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the beef and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a bowl and wipe out the skillet.
• Heat the remaining 2 tablespoons olive oil in the skillet over high heat. Add the garlic and red onion and stir-fry 2 minutes. Add the mushrooms, chard stems, 1/4 teaspoon salt, and pepper to taste and stir-fry until the vegetables are just tender, 4 minutes. Add the chard leaves and stir-fry until wilted. Stir the brown sugar mixture and add to the skillet along with the beef, stirring, until thickened, 1 minute. Add the lemon juice and season with salt and pepper. Serve with rice.
• Per serving: Calories 300; Fat 15 g (Saturated 3 g); Cholesterol 41 mg; Sodium 561 mg; Carbohydrate 13 g; Fiber 2 g; Protein 28 g

BEEF IN MUSHROOM GRAVY

Steps:

• Cut steak into 6 serving pieces; place in a 3-qt. slow cooker. Combine the soup mix, soup and water; pour over beef. Cover and cook on low for 7-8 hours or until meat is tender. If desired, serve with mashed potatoes., Freeze option: Place beef in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

LOW FAT BEEF AND MUSHROOM BURGERS

Steps:

• Place the onion and mushrooms in a food processor and whizz until finely chopped. Add the beef, breadcrumbs, herbs, tomato paste and seasonings. Process for a few seconds until the mixture binds together but still has some texture.
• Divide the mixture into patties ( I sometimes make lots of smaller ones as opposed to a few large ones, as they are easier to cook and stuff into pita bread that way!) and press into burger shapes with lightly floured hands.
• Cook the burgers in a non stick frying pan, or under a hot grill , turning once, until evenly cooked.
• NB. Please be aware that the mixture is quite soft, so you will need to handle carefully to prevent the burger from breaking up while cooking.

MUSHROOM BROTH

Steps:

• Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce to a gentle simmer and cook until reduced by 1/2, 45 to 50 minutes.
• Strain stock into a jar, discard vegetables, and your stock is good to go.

MUSHROOM BEEF BURGERS

Steps:

• Remove ground beef from the refrigerator; let stand at room temperature for 20 minutes.
• Mix mushrooms, onion, garlic, Italian seasoning, salt, and pepper together in a large bowl. Mix in beef. Form beef mixture into 1/2-inch-thick patties.
• Grease an indoor grill pan with cooking spray. Cook patties in batches until browned and no longer pink in the center, about 10 minutes per side.

CRISPY MUSHROOM FOCACCIA

Steps:

• In a large bowl, stir the flour, yeast, salt, water and oil together until well combined. The ingredients should come together easily to form a wet dough, about 2 minutes. Cover the bowl and let rise at room temperature for at least 8 hours and no more than 10 hours. (You can refrigerate at this point for up to 18 hours, then allow to come to room temperature before stippling.)
• Heat the oven to 425 degrees. Prepare the mushrooms: Use a paring knife to trim the mushrooms and cut them into medium-large pieces, leaving smaller mushrooms whole whenever possible because they will shrink when they roast. On a baking sheet, toss the mushrooms with 3 tablespoons olive oil, and season with salt and pepper.
• Spread the mushrooms in an even layer and roast until tender, 25 to 30 minutes. They should shrink a lot, but should only just begin to brown. Set aside to cool.
• When the dough has fully risen, pour 2 tablespoons olive oil onto a baking sheet and spread all over the baking sheet with your hands. Pour the risen dough onto the baking sheet, and use your fingers to spread and stipple the dough until about 1/2-inch thick. Don't worry if your dough doesn't stretch much at first; it will be easier after it rests. Let sit for 15 to 20 minutes.
• Drizzle with remaining 1 tablespoon olive oil and stipple again, but don't let it thin out too much. (It's more important that it remains the appropriate thickness, not that it fills the whole pan.) Arrange the cooled mushrooms in an even layer on top of the dough.
• Top the focaccia with a generous, even layer of grated Parmesan or flaky sea salt. Bake until the edges of the focaccia become golden brown and the mushrooms are very crisp, 20 to 25 minutes.
• Squeeze the lemon over the surface of the focaccia. Cool at least 10 minutes before serving. Top with chives just before serving, if using.