Steak Mushrooms Recipes

SIRLOIN STEAK WITH MUSHROOMS

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.

STEAKS WITH MUSHROOMS

Steps:

• Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.

MUSHROOMS FOR STEAK

Steps:

• Simmer all ingredients together until mushrooms are tender.

BLADE STEAKS WITH MUSHROOMS

Steps:

• Pat steaks dry and cut 3 (1-inch-long) slits, 1 inch apart, across center cartilage (to keep meat from curling), then sprinkle steaks with salt and pepper.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 6 minutes total. Transfer steaks to a platter and cover loosely with foil.
• Add butter to skillet and sauté mushrooms and shallot, stirring frequently, until mushrooms are browned and tender, about 4 minutes, then transfer to platter with steaks.
• Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, 2 minutes. Add 1/2 cup beef broth and simmer 2 minutes.
• While sauce simmers, stir cornstarch into remaining 2 teaspoons broth in a cup. Stir cornstarch mixture into sauce and simmer, stirring, 1 minute. Return steaks and mushrooms, along with any juices accumulated on platter, to skillet and simmer, turning steaks over in sauce, until just heated through, about 1 minute.

SUPERB SAUTEED MUSHROOMS

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

PAN-SEARED STRIP STEAK WITH MUSHROOMS

Steps:

• Heat oil in a 12-inch skillet over medium-high heat. Season both sides of each steak with salt and pepper. Cook 2 steaks at a time for 1 1/2 minutes per side for medium-rare. (Do not flip steaks more than once.) Add more oil if needed. Transfer to a plate. Cover, and let rest at least 5 minutes.
• Add mushrooms to drippings in skillet, and cook over medium-high heat, stirring occasionally, until tender, about 4 minutes. Add stock and juices from plate to skillet. Bring to a boil, scraping up brown bits. Stir in mustard, and simmer until sauce lightly coats the back of a spoon, about 3 minutes. Pour sauce over steaks, and sprinkle with herbs.

STEAK MUSHROOMS

Steps:

• Melt butter in a medium skillet over medium heat.
• Add Worcestershire, garlic, and celery seasonings.
• mix it up well.
• Add mushrooms and toss to coat with seasoned mixture.
• For fresh mushrooms, saute to desired doneness.
• For canned mushrooms saute till hot.
• Spoon over steak or potatoes or what ever you intended them for.

STEAK & MUSHROOM BAKES

Steps:

• Heat the oil in a frying pan over a high heat, then add the beef and cook for 3 mins until browned all over. Tip in the mushrooms and cook for 2 mins. Stir in the tomato purée and pour in the wine, if using, then simmer for 1 min. Pour over the stock, stir, and bring to a simmer. Mix the cornflour with 2 tbsp cold water, then stir it in. Bring to the boil and cook for 3 mins. Season, then turn off the heat. Leave to cool, then tip into a bowl and chill for at least 2 hrs. Can be made a day ahead and chilled.
• Roll the pastry out to a rough rectangle on a work surface lightly dusted with flour, to the thickness of a £1 coin. Cut as many 12 x 15cm rectangles as you can out of the pastry (you should have eight in total) and re-roll the trimmings. Put four of the rectangles on a baking sheet and spoon a quarter of the mixture into the middle of each one, leaving a border around the edge.
• Brush the borders with some of the egg and drape over another piece of pastry. Gently press the edges together to seal, then use a fork to crimp. Brush the slices all over with more egg and score a criss-cross pattern over the top with the back of a knife, if you like. Can now be frozen, first on the tray, then store in a bag. They'll be ready to bake from frozen as required.
• To cook from fresh or frozen, heat the oven to 210C/190C fan/gas 7. Put on a baking sheet and bake for 30-35 mins until puffed up and deep golden and the filling is piping hot. Leave to cool for about 5 mins, then serve.

STEAKHOUSE MUSHROOMS

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.