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Steak and mushrooms are one of those duos that have as much taste appeal today as ever. The natural meatiness found in mushrooms only enhances the juicy flavor of a good steak. There's no mistaking the fact that Americans are renewing their love affair with beef--thanks, at least in part, to the popularity of low-carbohydrate diets. And mushrooms, of course, make the ideal low-carb topper.
In Tuscan Steak with Mushrooms, the classic combo of steak and mushrooms gets a makeover to fit today's tastes and lifestyles. Quick-to-fix strip steak pairs up with sunny Mediterranean flavors derived from a dash of olive oil and a splash of fresh lemon juice. The steak is served with a sauté of mushrooms, all cooked in the same pan for convenience and added flavor.
YIELD: 4 Portions 


• 3/4 teaspoon salt, divided
• 1/2 teaspoon cracked black pepper
• 4 (6- to 8-ounce) strip or club steaks (about 1-inch thick)*
• 1 tablespoon olive oil, divided
• 1 pound white mushrooms (or mixed mushrooms such as white, crimini and shiitake), sliced (about 6 cups)
• 1/2 cup thinly sliced green onions (scallions)
• 4 lemon wedges


Sprinkle 1/2 teaspoon of the salt and the pepper over both sides of steaks.
In a large heavy skillet, over medium heat, heat 1½ teaspoons of the oil.
Add mushrooms; cook and stir just until golden, about 6 minutes.

Remove to a bowl along with any juices in the pan.
In the same skillet, heat the remaining 1½ teaspoons of the oil.

Add steaks; cook to desired doneness, 5 to 6 minutes on each side for medium rare.

Remove to 4 dinner plates.

Return mushrooms and any liquid in the bowl to the skillet along with the green onions and the remaining 1/4 teaspoon salt.

Cook until mushroom mixture is hot, stirring to incorporate any browned-on bits from the pan.
Spoon mushroom mixture over steaks; serve with lemon wedges.

* Or, use a 1½ pound boneless round or shoulder steak. Cook as directed but cut diagonally across the grain in 1/4-inch thick slices.

Recipe courtesy of the Mushroom Information Center -

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