Warmsteakandmushroomsalad Recipes

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WARM MUSHROOM SALAD



Warm Mushroom Salad image

This is a warm salad: cooked mushrooms poured over mixed greens. The warm mushrooms are supposed to wilt the lettuce a bit. I use the pre-packaged mixed colorful lettuce. A different salad, but a good one that is done in no time if you want to try something new.

Provided by extraordinary machine

Categories     Salad     Green Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 ½ cups sliced fresh mushrooms
1 clove garlic, chopped
2 ½ tablespoons olive oil
2 ½ tablespoons balsamic vinegar
salt and pepper to taste
1 (10 ounce) package baby greens mix

Steps:

  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Add mushrooms, and cook stirring until soft. Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons. Stir in the remaining olive oil, balsamic vinegar, salt and pepper until evenly blended. Turn off heat, and let the mushrooms sit in the pan until they are just warm, but no longer hot - otherwise the greens will wilt too much.
  • Put the baby greens into a serving bowl, and pour the warm mushroom mixture over them. Toss to blend, and serve immediately.

Nutrition Facts : Calories 130.2 calories, Carbohydrate 4.9 g, Fat 12.1 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 24.4 mg, Sugar 2.5 g

PEPPER-CRUSTED STEAK WITH WARM MUSHROOM SALAD



Pepper-Crusted Steak with Warm Mushroom Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds Denver, sirloin or strip steak (1 to 1 1/2 inches thick)
Kosher salt
2 tablespoons coarsely ground mixed peppercorns
2 tablespoons sherry vinegar
2 teaspoons pure maple syrup
1/2 small shallot, minced
5 tablespoons vegetable oil
1 pound oyster or cremini mushrooms, trimmed and thickly sliced
2 teaspoons dijon mustard
1 5-ounce package mesclun salad mix (about 8 cups)
1 cup fresh parsley
2 ounces white cheddar cheese, shaved

Steps:

  • Season the steak on both sides with salt and then coat with the peppercorns. Whisk the vinegar and maple syrup in a large bowl and add the shallot; set aside.
  • Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Add the steak and cook, undisturbed, until a crust forms, 4 to 5 minutes per side, plus about 1 minute on each of the long edges. Transfer to a cutting board to rest.
  • While the steak cooks, heat a second large skillet over high heat. Add 2 tablespoons vegetable oil and the mushrooms; cook, undisturbed, until starting to brown, about 3 minutes. Toss, season with salt and continue cooking until well browned and tender, about 5 more minutes.
  • Whisk the mustard into the shallot mixture, then whisk in the remaining 1 tablespoon vegetable oil. Add the mesclun, parsley and sautéed mushrooms and toss; season with salt.
  • Divide the salad among plates and top with the cheese. Slice the steak and add to the plates.

Nutrition Facts : Calories 570, Fat 43 grams, SaturatedFat 15 grams, Cholesterol 121 milligrams, Sodium 518 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 35 grams, Sugar 4 grams

PERFECT ROASTED MUSHROOMS



Perfect Roasted Mushrooms image

You won't be able to stop eating these roasted mushrooms! Meaty, tender and juicy, they'll make a mushroom lover out of anyone.

Provided by Sonja Overhiser

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 5

1 pound baby bella (aka cremini) mushrooms*
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
1 tablespoon chopped fresh herbs (like chives and thyme, or substitute 1/2 tablespoon dried)

Steps:

  • Preheat the oven to 450 degrees Fahrenheit.
  • Clean the mushrooms and pat them dry. Slice the mushrooms in half. In a large bowl, toss them with the olive oil, garlic powder, and kosher salt. Line a baking sheet with parchment paper and spread the mushrooms in a single layer on top.
  • Bake 10 to 12 minutes until the mushrooms are tender. Serve topped with fresh herbs.

Nutrition Facts : Calories 85 calories, Sugar 2.2 g, Sodium 5.7 mg, Fat 7.4 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 3.7 g, Fiber 1.1 g, Protein 3.5 g, Cholesterol 0 mg

WARM STEAK-AND-MUSHROOM SALAD



Warm Steak-And-Mushroom Salad image

Make and share this Warm Steak-And-Mushroom Salad recipe from Food.com.

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 teaspoons kosher salt, divided
3/4 teaspoon fresh ground black pepper, divided
1 lb sirloin steak (1 1/4-inch thick)
2 teaspoons olive oil
8 ounces mushrooms, sliced (any variety)
1 cup beef broth
1 cup dry red wine
2 garlic cloves, minced
12 ounces baby spinach leaves (12 cups)

Steps:

  • Heat a large heavy-bottomed skillet over medium-high heat. Sprinkle steak with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; place in skillet and cook 8 minutes, turning half-way through, for medium-rare. Remove from skillet and keep warm.
  • Add oil to skillet and cook mushrooms 3 minutes; remove from skillet and keep warm.
  • Raise heat to high; add broth, wine, and garlic and cook until reduced to 1/2 cup, 10 minutes. Stir in remaining salt and pepper.
  • Remove 4 tablespoons of broth mixture and toss with spinach in a large bowl; divide spinach among four plates.
  • Top with sliced steak and mushrooms; drizzle with remaining broth mixture.

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