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
WILD MUSHROOM TART
This savory tart features a quickly made puff pastry. (You can use store-bought, if you wish, but this dough is easy and fun.) There's enough for two tarts, so store half in the freezer, rolled out, for later use. Make the dough up to a day or two in advance, and use chanterelles or other pale wild mushrooms, if possible. If using cultivated mushrooms, a combination of sliced shiitake, white button, oyster or king trumpet would be nice, as portobellos or cremini make a dark, somber-looking tart. Serve as a first course or as a light lunch, accompanied by a simple green salad.
Provided by David Tanis
Categories pies and tarts, vegetables, appetizer
Time 1h30m
Yield 4 generous or 6 restrained portions
Number Of Ingredients 14
Steps:
- Make the tart dough: Put the 2 cups flour and salt in the chilled bowl of a stand mixer fitted with the paddle attachment. (If you don't have one, you can prepare the dough by hand.) With the mixer set on low speed, work half of the butter into the flour until the mixture resembles wet sand. Add remaining butter cubes and ice water, and mix just until the dough comes together. The dough will be very soft, studded with butter chunks and a bit sticky - this is correct.
- You should have 550 grams/20 ounces of dough. Divide into 2 (275-gram/10-ounce) balls. Dust each with a little flour and press into a disk about 1-inch thick. Cover with plastic wrap and chill for 30 minutes.
- Dust the work surface with flour. Press one disk into a rough square, then roll it into a 6-by-12-inch sheet. Fold the sheet in half, making a 6-inch square. Dust with flour lightly, as necessary, and roll the square into a 6-by-12-inch sheet again, then fold in half to make a 6-inch square. Finally, roll dough into a 6-by-18-inch sheet, place on a parchment-lined baking sheet and refrigerate, wrapped, for 30 minutes to keep dough from shrinking when baked, or freeze. (Roll out the rest of the dough at your leisure, then freeze for the future, or refrigerate and use within 2 days.)
- Make the filling: Set a wide skillet over medium-high heat and add olive oil. When oil is wavy, add onions. Season with salt and pepper, and cook, stirring, until softened and beginning to brown, about 10 minutes. Remove onions and set aside.
- In the same pan over medium-high heat, add mushrooms (and a little more oil if necessary). Season with salt and pepper, and cook, stirring, until softened and beginning to brown, 5 to 8 minutes. Add garlic, thyme and red-pepper flakes (if using), stir well and turn off heat. Combine mushrooms and onions, set aside and let cool to room temperature. (Filling can be made several hours in advance and left at room temperature, if desired.)
- Heat oven to 400 degrees. Using a small rubber spatula, spread crème fraîche over the pastry sheet, leaving a 1-inch border. Distribute onion-mushroom mixture evenly over the crème fraîche. Dust with Parmesan and fold pastry edges up, pinching at the corners to form a low rim. Bake until pastry is crisp and golden and top of mixture is lightly browned, about 30 to 35 minutes.
- Slide baked tart onto a cutting board and pull away the parchment. Let tart cool slightly before cutting. Sprinkle with parsley and cut tart crosswise into wide slices (or, if preferred, into wedges). Serve warm.
WILD MUSHROOM TARTLETS
Delicious tartlets, perfect for a buffet or light appetiser, just choose your own mix of mushrooms to make it your own
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Main course, Snack, Starter, Supper
Time 1h
Number Of Ingredients 8
Steps:
- Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.
- Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the Parmesan, parsley and garlic.
- Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately.
Nutrition Facts : Calories 473 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.32 milligram of sodium
STEAKS WITH MUSHROOMS
For a budget-friendly option, I cut the small steaks off a good roast purchased on sale, then individually wrap and freeze them. Then I just take out as many as needed at a time. -Jeanette K. Cakouros, Brunswick, Maine
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 197 calories, Fat 15g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 737mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein.
UPSIDE-DOWN MUSHROOM TARTLETS
Cut these into quarters for pretty yet simple hors d'oeuvres, or serve them with a crunchy green salad for lunch or a light supper.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Place puff pastry rounds in a single layer on a parchment-lined baking sheet and refrigerate while mushrooms cook. In a large skillet, heat oil over medium-high. Add shallot and cook, stirring, until soft, 3 minutes. Add mushrooms and cook, stirring, until soft and browned, 10 minutes. Season with salt and pepper. Stir in thyme and remove skillet from heat.
- Lightly oil 6 jumbo muffin cups. Divide mushroom mixture and cheese among cups, then top each with a chilled pastry round. Bake until pastry is golden brown and puffed, about 25 minutes, rotating pan halfway through.
- Run a small knife around cups to loosen tartlets. Place a rimmed baking sheet or large plate over pan and invert to release tartlets. Sprinkle with more thyme. Serve warm.
Nutrition Facts : Fat 7 g, Protein 5 g
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
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