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
BALSAMIC-MARINATED STEAK AND UNSTUFFED MUSHROOMS
We decided to top our steak with all the delicious components of a stuffed mushroom, from the crispy, buttery breadcrumbs to the bits of savory bacon. Slice any leftover steak thinly and serve in a warm crusty roll with the horseradish sauce for a quick meal.
Provided by Food Network Kitchen
Categories main-dish
Time 8h50m
Yield 8 servings
Number Of Ingredients 14
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.
LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS
This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. I'm afraid, I had to have this forcibly taken away from me during the photographic shoot of this book, otherwise I'd have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you're omitting the pasta altogether) to 375g/6 cups. If all you can find is regular button mushrooms, this pasta is still worth making - so no excuse for not.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
- Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
- Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.
STEAK WITH MUSHROOM SAUCE
In Spokane, Washington, Gloria Holmdahl sautes mushrooms with sliced onions and minced garlic, then creates an unforgettable sauce that perfectly complements her pan-fried steaks.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 steaks (3 cups sauce).
Number Of Ingredients 9
Steps:
- Sprinkle both sides of steaks with flour. In a large skillet, cook steaks in oil to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. In the same skillet, saute the mushrooms, onions and garlic until tender, adding additional oil if necessary. Stir in wine. Bring to a boil; boil for 1 minute. Add the broth, salt and pepper. Bring to a boil; boil for 6 minutes or until sauce is reduced by half. For two people, serve two steaks with 1-1/2 cups sauce. Save the remaining steaks and sauce for Steak and Mushroom Soup and Steak Hash (recipes on next page). ,
Nutrition Facts :
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
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