Aussie Steak Portobello Mushroom Pie Recipes

Steps:

• Preheat oven to 300F (150C).
• In a large bowl, combine flour, paprika, and salt and pepper to taste.
• Toss the cubed meat in the flour mixture.
• Heat the oil in a large skillet, and brown the beef in batches over high heat, adding a touch more oil if necessary.
• Place beef in an ovenproof casserole dish, together with the can of chopped tomatoes, garlic, onion, celery, mushrooms, stout, stock, thyme, 1 teaspoon salt and freshly ground black pepper.
• Cover casserole dish tightly, and cook in the oven at 300F (150C) for 2 to 2 1/2 hours, until tender, stirring every 30 minutes.
• Cool completely and proceed with the recipe, or refrigerate for up to three days in advance.
• To make the pies, preheat oven to 400F (200C).
• Butter the rims of 8 individual pie dishes or ramekins.
• From each sheet of puff pastry, cut two thin strips of pastry along the vertical edge, 1/3" wide and 4" long, plus 2 circles to fit the tops of the pie dishes (8 strips and 8 circles in total).
• Spoon the meat filling into the dishes, then press a strip of pastry around the rim of each.
• Brush the rims with some beaten egg, then place the pastry lids on top and press all around each edge to seal.
• Brush each pastry top with the remaining egg yolk.
• With a sharp knife make 3 piercings in the top of each pie.
• Bake in the oven for 35 minutes, or until golden brown and heated through, and serve the Australian way, with tomato ketchup.

Steps:

• Remove stems and clean the mushrooms; set aside.
• Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
• Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
• Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.

Steps:

• Brush the mushrooms all over with olive oil. Sprinkle the pepper evenly over the gill sides (about 1/2 teaspoon per mushroom). Heat a large cast-iron skillet over medium-high, then add the mushrooms gill side up and sear until the underside is browned and the gill side looks wet, 3 to 6 minutes. Flip and cook until golden and the pepper is fragrant, 2 to 4 minutes.
• Reduce heat to medium-low. Flip the mushrooms so they're gill side up, then add the butter and garlic, and season with salt. While stirring the garlic to keep it from scorching, tilt the skillet to spoon up the melting butter and baste the mushrooms until tender, 2 to 5 minutes. Transfer the mushrooms to a plate, leaving the butter in the skillet.
• Add the shallot and stir until softened, 2 to 4 minutes, adding a little more butter if the pan is dry. Stand back, and carefully add the Cognac. (It might flame.) Stir until the Cognac has nearly evaporated. Add the heavy cream and mustard, season with salt, and stir to combine. Return the mushrooms to the pan gill side down, and cook until the cream is thickened and the color of a latte, 2 to 4 minutes. Eat the mushrooms with a drizzle of the sauce.