Brandied Mushrooms Recipes

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NEW YORK STRIP STEAK WITH BRANDIED MUSHROOMS AND FRESH THYME



New York Strip Steak with Brandied Mushrooms and Fresh Thyme image

Provided by Tyler Florence

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 8

4 New York strip steaks, each about 1 1/2 inches thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 pounds wild mushrooms, trimmed, brushed clean with a towel and stemmed, caps left whole
Leaves from 2 sprigs fresh thyme
2 cloves garlic, chopped
1/4 cup brandy
1/2 cup heavy cream

Steps:

  • Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are. Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.
  • Put the saute pan back over medium-high heat and add 1/4 cup olive oil. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Then add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. Take the pan off the heat, add the brandy, and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.
  • Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve.

PAULA'S BRANDIED STEAKSIDE MUSHROOMS



Paula's Brandied Steakside Mushrooms image

Make and share this Paula's Brandied Steakside Mushrooms recipe from Food.com.

Provided by Barb G.

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 lbs fresh mushrooms, sliced lengthwise
8 tablespoons butter
seasoning salt
1/4 cup Worcestershire sauce
1/2 cup brandy

Steps:

  • In a large skillet, sauté the sliced mushrooms in the butter until brown; sprinkle liberally with seasoning salt.
  • Add Worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms.
  • Add the brandy and continue to simmer until mushrooms are tender, serve with steak or roast beef, enjoy.

Nutrition Facts : Calories 372.2, Fat 24.2, SaturatedFat 14.8, Cholesterol 61.1, Sodium 349.4, Carbohydrate 14.6, Fiber 3.4, Sugar 7.4, Protein 10.8

BRANDY & CREAM MUSHROOM SAUCE



Brandy & Cream Mushroom Sauce image

Make and share this Brandy & Cream Mushroom Sauce recipe from Food.com.

Provided by Jen T

Categories     Sauces

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

50 g butter
2 garlic cloves, crushed
3 spring onions, sliced
100 g button mushrooms, sliced
1 tablespoon brandy
1 cup cream

Steps:

  • Melt butter in pan over moderate heat and add the garlic, spring onions and the mushrooms.
  • Cook until mushrooms are golden brown.
  • Add the brandy and cream and bring to boil.
  • Turn down heat and simmer for 5minutes or until the sauce has thickened.
  • Serve poured over steak, chicken or pork.
  • Enjoy.

NEW YORK STRIP STEAK WITH BRANDIED MUSHROOMS



New York Strip Steak With Brandied Mushrooms image

Make and share this New York Strip Steak With Brandied Mushrooms recipe from Food.com.

Provided by CookingONTheSide

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
4 (10 ounce) boneless New York strip steaks, each 1-inch thick
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
2 lbs white button mushrooms, left whole and untrimmed
1/2 teaspoon fresh thyme leave
3 garlic cloves, chopped
1/4 cup brandy
1/2 cup heavy cream

Steps:

  • Heat 1 T of the oil in large skillet over medium-high heat.
  • Season steaks with 1 t of the salt and 1/4 t of the pepper.
  • Place steaks in the hot pan and cook, turning to brown both sides, about 3-4 minutes per side for medium-rare.
  • Remove steaks and cover loosely with foil to keep warm.
  • In same skillet, add the remaining 1 T oil.
  • Add mushrooms and cook, stirring for 10-15 minutes, until mushrooms are golden and soft.
  • Add thyme, 1/4 t salt and garlic and cook for 2 more minutes.
  • Remove mushrooms with a slotted spoon; place in a bowl.
  • In same skillet, add brandy and cook until brandy is almost evaporated, about 1 minute.
  • Add cream and cook 2-3 minutes, until slightly thickened.
  • Return mushrooms and their juices to the pan and simmer for 2 more minutes.
  • Season with the remaining 1/4 t salt and 1/4 t pepper.
  • Serve with steak.

Nutrition Facts : Calories 903.8, Fat 62.5, SaturatedFat 25.6, Cholesterol 270.4, Sodium 1042.8, Carbohydrate 9.2, Fiber 2.4, Sugar 4.5, Protein 66.2

BRANDIED MUSHROOMS



Brandied Mushrooms image

This recipe came from Paula Deen. I have made it many times. It's a great side for any type of steak. The longer they cook, the better the flavor. Enjoy!

Provided by Margie Murphy

Categories     Vegetables

Time 1h5m

Number Of Ingredients 5

3 lb sliced mushrooms
8 Tbsp butter
1/4 c worcestershire sauce
1/2 c brandy
seasoning salt (like lawry's)

Steps:

  • 1. In a large skillet, saute the mushrooms in the butter until brown. Sprinkle liberally with seasoned salt. Add Worcestershire sauce and simmer until absorbed by the mushrooms. Add brandy and continue to simmer until muchrooms are tender.

TIPSY MUSHROOMS (WITH BRANDY)



Tipsy Mushrooms (with Brandy) image

The best choice when you want to pamper and impress your loved ones in style. Great side dish with grilled meats ..! AND the ease of preparation in just over 7-8 minutes is a DEFINITE BONUS.

Provided by Mini Ravindran

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

1/2 lb mushroom (any type, I use medium sized button mushrooms)
2 tablespoons butter
salt and pepper
1 ounce brandy

Steps:

  • Slice the mushrooms into fours.
  • Melt the butter in a skillet.
  • Add to the pan and sauté on high heat until soft for about 5 minutes.
  • Remove from the heat and carefully add the brandy to avoid flame ups.
  • Return to the heat and cook until pan juices have slightly thickened.
  • Serve warm.

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