Mushroom Steak N Linguine Recipes

Steps:

• Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.

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.

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.

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 tender. Remove and keep warm., In the same pan, saute red pepper and onion in remaining oil until tender. Add mushrooms; saute 1-2 minutes longer or until tender. Add spinach and rosemary; cook and stir just until spinach is wilted. Stir in the cream cheese, sour cream and milk; heat through (do not boil). , Drain linguine; top with mushroom mixture and beef.

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.

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.

Steps:

• Place dried mushrooms in a bowl, and pour 4 cups boiling water over them. Let sit 30 minutes to allow flavors to infuse. Make a bouquet garni: Wrap rosemary and thyme sprigs in cheesecloth, and tie with kitchen twine; set aside. Lift out mushrooms with a slotted spoon, and place in another bowl. Press mushrooms to release any retained stock, and pour liquid back into bowl; set mushrooms aside. Strain mushroom liquid through a fine-mesh sieve lined with a paper towel. You should have about 4 cups of mushroom stock; set aside.
• Melt 5 tablespoons butter in a large saucepan over medium heat. When bubbling, add flour. Cook, stirring until mixture begins to brown, about 3 minutes. While whisking, slowly pour in mushroom stock. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Stir in cream and reserved bouquet garni. Reduce to a gentle simmer, and cook 30 minutes, stirring occasionally.
• Meanwhile, in a large ovenproof skillet, heat remaining 2 tablespoons butter over medium heat. Add onion, and cook until it begins to soften, about 3 minutes. Add button mushrooms, and cook until they release their juices. Add shiitakes, reserved mushrooms, and 2 teaspoons chopped thyme, and cook until all are tender, about 5 minutes. Add cream sauce to skillet, and stir to combine. Season with salt and pepper, and set aside.
• Preheat oven to 375 degrees. Bring a large pot of water to a boil. Add pasta; cook until very al dente, 2 to 3 minutes less than manufacturer's instructions. Transfer noodles to a colander, and rinse with cold water to stop the cooking. Stir noodles into mushroom mixture. Sprinkle with grated cheese, and bake in skillet until browned on top and mixture is bubbling, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes before serving.