Beefy Steakhouse Mushrooms Recipes

Steps:

• In a large saucepan, saute onion and mushrooms in butter until onion is tender; remove with a slotted spoon and set aside. In a small bowl, whisk flour and broth until smooth; gradually add to the pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. , Add the roast beef, garlic powder, paprika, pepper, salt, pepper sauce and onion mixture; cook and stir until heated through. Garnish with cheese if desired.

Steps:

• Cut steak into 6 serving pieces; place in a 3-qt. slow cooker. Combine the soup mix, soup and water; pour over beef. Cover and cook on low for 7-8 hours or until meat is tender. If desired, serve with mashed potatoes., Freeze option: Place beef in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

Steps:

• Saute butter, mushrooms and shallots over medium high heat until mushrooms start to darken, about 5 or 10 minutes.
• Add the remaining ingredients and cook until almost all of the liquid has evaporated.
• These mushrooms have depth and excellent beefy flavor. You can use chicken broth as a substitute and use these for chicken. This can be halved to make less for home use.

Steps:

• Heat oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook until onions start to look soft and translucent, 5 to 10 minutes.
• Cut a couple of slits in the green bean bag and microwave on high power until beans are a bit defrosted, 1 to 2 minutes. Remove from the microwave and pour the beans into the skillet.
• Crumble bouillon cube into the skillet and mix everything together. Turn the temperature down a bit and let the mixture cook for 10 to 15 minutes. Pour in water and mix until any remaining bouillon has dissolved. Cover and steam, stirring occasionally, until beans are tender and as crunchy or limp as you like them; you will need to taste them to determine when they are done.
• Remove the lid and increase temperature to high to cook off any remaining liquid. Serve immediately.

Steps:

• Gently wash mushrooms and drain.
• Put all mushrooms and 1-cup beef broth in large dutch oven and begin cooking on medium heat.
• When the mushrooms have shriveled, add rest of the broth and french onion soup.
• Cook slowly (low) for about 2-hours until the mushrooms are tender.
• After 2-hours add wine and cook 1-hour more.
• The liquid should be reduced by 2/3 now.
• Add margarine and keep warm.

Steps:

• Sautee all of the mushrooms with the butter for sautéing, until you have a nice crust on the mushrooms.
• Add Mushrooms, Can of soup with 1/2 can of water, Worcestershire Sauce, Butter, Garlic Powder, Accent Seasoning to pan.
• Simmer the sauce for 10-20 minutes to reduce sauce down to desired thickness, stirring occasionally. If a crust builds up on the bottom do not worry just fold that back into the sauce. Simmering the sauce gives all ingredients a chance to incorporate.
• Once done put all of the sauce in a container and allow to refrigerate for at least 2 hours, but over night is better. This gives the sauce time for all of those flavors to meld.
• When ready to serve either heat up the sauce, or put cold sauce directly on hot food directly from stove.
• This sauce is great with Burgers, steak, and chicken.

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.

Steps:

• In a bowl, combine the milk, Worcestershire sauce, bread crumbs, 1/2 teaspoon salt, pepper and garlic powder. Crumble beef over mixture and mix well. Shape into three or four oval patties. In a large skillet, cook patties over medium heat until no longer pink. , In another skillet, saute mushrooms and basil in 2 tablespoons butter until tender; drain. Remove mushrooms with a slotted spoon and set aside. , In the same skillet, melt the remaining butter; stir in flour until smooth. Gradually whisk in the cream, 1/2 cup water, pepper sauce and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add enough remaining water to make a medium-thin sauce. Add reserved mushrooms; heat though. Serve over beef patties; top with cheese and onions.

Steps:

• Heat the pan to medium. Use just enough olive oil to coat the bottom of the pan; add a pat of butter.
• Put mushrooms in oil and butter cap side down. Brown the mushrooms really good on both sides.
• Once the mushrooms are browned, pour beef stock in pan, just enough to almost cover the mushrooms. Pour in wine until mushrooms are completely covered.
• Turn down the heat to low and let mushrooms simmer for at least 20 minutes. By then the liquid should be cooked down. Add another pat of butter right before all the liquid cooks out; remove from heat and serve.