Saute Of Steak Shallots Mushrooms Wherb Cheese Potatoes Recipes

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GARLIC BUTTER HERB STEAK AND MUSHROOMS



Garlic Butter Herb Steak and Mushrooms image

Garlic Butter Herb Steak and Mushrooms is a perfectly juicy steak cooked in a skillet with a garlic herb butter and mushrooms. This is an easy restaurant meal that your family will love!

Provided by Alyssa Rivers

Time 25m

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon butter
6 ounce mushrooms (sliced)
3 garlic cloves (minced)
1 teaspoon thyme (chopped)
1 teaspoon rosemary (chopped)
1 teaspoon oregano (chopped)
2 lean New York Steak strip steaks
salt and pepper
¼ cup softened butter
3 garlic cloves (minced)
1 teaspoon thyme (chopped)
1 teaspoon rosemary (chopped)
1 teaspoon oregano (chopped)

Steps:

  • In a large cast iron skillet over medium-high heat, add olive oil and butter, mushrooms, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes or until tender. Remove and set aside on a plate.
  • Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
  • Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the mushrooms back to the pan and heat through and let the butter melt into the steaks.

Nutrition Facts : Calories 413 kcal, Carbohydrate 4 g, Protein 25 g, Fat 34 g, SaturatedFat 17 g, Cholesterol 107 mg, Sodium 188 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SAUTEED MUSHROOMS WITH SHALLOTS AND THYME



Sauteed Mushrooms With Shallots and Thyme image

How interesting a simple little mushroom dish can be when you use exotic varieties, like chanterelles and lobster mushrooms. Be creative!

Provided by tonyp063

Categories     < 15 Mins

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 5

3 tablespoons clarified butter
1 lb about 8 cups mixed sliced mushrooms, rinsed, trimmed and patted dry (no thinner than 1/4-inch)
2 tablespoons minced shallots
1 1/2 teaspoons minced fresh thyme leaves
salt and pepper

Steps:

  • Heat skillet on HIGH. Add 1 1/2 Tbsp clarified butter to pan on HIGH;* swirl to coat pan.
  • Add 4 cups mushrooms. Don't toss or stir until mushrooms start to brown, 1-2 minute Cook 1-2 min more. Remove from pan.
  • Repeat steps 1 & 2 with remaining butter and mushrooms. Return reserved mushrooms to pan.
  • Sprinkle shallots and thyme over mushrooms. Cook, stirring 1 min until herbs evenly coat mushrooms. Season to taste with salt and pepper.

Nutrition Facts : Calories 140.3, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 10, Carbohydrate 6.2, Fiber 1.6, Sugar 2.5, Protein 5

SEARED RIB-EYE STEAK, SAUTEED SHALLOTS & SHIITAKE MUSHROOMS



Seared Rib-Eye Steak, Sauteed Shallots & Shiitake Mushrooms image

from San Francisco Chronicle food section: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/01/22/FDO11A1E1S.DTL#recipe4

Provided by Sloog

Categories     Meat

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 teaspoons vegetable oil
1/4 cup thinly sliced shallot
8 -10 medium shiitake mushrooms, with stems removed sliced thin
2 teaspoons olive oil
1 boneless rib-eye steak (about 8 ounces, and 1-inch thick)
3 tablespoons low sodium soy sauce

Steps:

  • Heat the vegetable oil in a skillet over medium-high heat. Add the shallots and mushrooms, and saute until soft. Remove and set aside.
  • In the same skillet, heat the olive oil over medium-high heat. Add the steak and sear on each side for about 2 minutes, or enough to leave the insides pink and juicy. Remove steak from heat, but leave the juices in the pan.
  • Lower the heat to medium. Return the mushrooms and shallots back to the skillet; add the soy sauce and stir until the vegetables are well coated.
  • Slice the steaks into bite-size pieces and pour the mushroom mixture over the meat. Serve immediately, with steamed rice.

WILD MUSHROOMS, HARICOT VERT, AND SHALLOT SAUTé



Wild Mushrooms, Haricot Vert, and Shallot Sauté image

Categories     Mushroom     Vegetable     Side     Sauté     Vegetarian     Green Bean     Fall     Shallot     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 8

5 tablespoons butter, divided
4 large shallots, halved, thinly sliced
1 teaspoon chopped fresh thyme
1 1/4 pounds fresh wild mushrooms (such as chanterelles, stemmed shiitake, and oyster), trimmed, thickly sliced
1/2 pound button mushrooms, thickly sliced
1/3 cup Madeira
3/4 pound haricots verts or small slender green beans, trimmed
3 tablespoons (about) low-salt chicken broth (optional)

Steps:

  • Melt 1/4 cup butter in large pot over high heat. Add shallots and thyme; sauté until shallots begin to brown, about 4 minutes. Add all mushrooms; sprinkle with salt and pepper. Sauté until juices evaporate, about 10 minutes. Add Madeira; toss until evaporated, about 1 minute. Set aside.
  • Cook haricots verts in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Let stand until ready to use, up to 2 hours.
  • Add remaining 1 tablespoon butter to mushrooms in pot. Add haricots verts. Toss over medium-high heat until butter melts and vegetables are heated through, adding broth by tablespoonfuls if mixture is dry, about 3 minutes. Season to taste with salt and pepper. Transfer vegetables to bowl and serve.

SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC



Sauteed Wild Mushrooms With Shallots and Garlic image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pound fresh wild mushrooms, like chanterelles, morels, porcini or any cultivated mushrooms of your choice
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons fine bread crumbs
1 tablespoon finely chopped shallots
1 teaspoon finely chopped garlic
2 tablespoons finely chopped parsley

Steps:

  • Trim the mushrooms, wash them in cold water and drain well.
  • If the mushrooms are large, slice them or cut them in halves or quarters.
  • Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
  • Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams

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