Steak And Drunken Mushroom Recipes

DRUNKEN MUSHROOMS

Drunken Mushrooms image

An impressive topping to any steak without a lot of effort or ingredients. Sweet and garlicy. The concord wine needs to be very sweet for this recipe. Not a wine you would normally drink. I use Manischewitz Concord Grape. The wine will almost carmalize during cooking. You may use canned mushrooms but fresh seem to absorb the flavors better. If you use canned mushies, drain the liquid.

Provided by racrgal

Categories Low Protein

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 4

Ingredients

1 tablespoon butter, melted
1 tablespoon garlic, minced
8 ounces mushrooms, washed and sliced
1 cup wine, sweet concord grape

Steps:

Melt butter in medium skillet.
Add mushrooms and garlic. Cook just until tender.
Add wine and reduce heat to simmer.
Simmer slowly until the wine completely cooks away. The mushrooms will take on a purplish look from absorbing the wine. If your mushrooms are finished and the rest of the meal is not add a splash more wine and continue to simmer. You cannot over cook the mushrooms.

STEAK AND DRUNKEN MUSHROOMS

Steak and Drunken Mushrooms image

Recipe is from Rachael Ray's magazine. It was adapted from The Universal Cook, circa 1780; courtesy of The Colonial Williamsburg Foundation.

Provided by CookingONTheSide

Categories Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons butter
4 (8 ounce) sirloin steaks, pounded 1/2-inch thick
salt, to taste
pepper, to taste
8 ounces mushrooms, sliced
2 shallots, finely chopped
1 garlic clove, finely chopped
1 cup beer, preferably Bass Ale
1 dash Worcestershire sauce

Steps:

In large, heavy skillet, melt 1 T butter over medium-high heat.
Season 2 steaks with salt and pepper and add to the pan, weighting them down with a Dutch-oven or another skillet.
Cook until browned, about 1 1/2 minutes per side.
Transfer the steaks to a large platter, cover loosely with foil and repeat with another tablespoon butter and the remaining 2 steaks.
In same skillet, add the mushrooms, shallots and garlic.
Cook, stirring frequently, until the mushrooms are softened and the shallots are translucent, about 5 minutes.
Reduce the heat to medium, add the beer and simmer until the liquid is reduced by half, about 3 minutes.
Remove from the heat and whisk in the remaining 1 t butter and the Worcestershire sauce.
Top each steak with the mushroom mixture.

Nutrition Facts : Calories 861.7, Fat 60.6, SaturatedFat 25.7, Cholesterol 245, Sodium 227.3, Carbohydrate 5.9, Fiber 0.6, Sugar 1, Protein 66.1

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