FoodReference.com Logo

The FoodReference Website - Recipe Section: Main Dishes
Cookbook, modern, classic, & historic recipes; restaurant & professional chefs recipes & tips

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food Timeline . . Food Videos . . Food Trivia Quizzes . . Crosswords . . Humor . . Poetry . . CookBooks . . Food Posters . . Magazines . . Catalogs . . Flowers . . Key West . . Gourmet Tours . . Cooking Schools . . Festivals & Shows .

You are here > HomeRecipes >  

 Meat RecipesBeef Recipes pg 1BEEF STEAK RECIPES >>>>> >  Tuscan Steak with Mushrooms >

Next Recipe

 

 

 

 

Free Food & Beverage Magazines

 

 

 

..BEEF STEAK RECIPES >>>>>.. ..Bistec De Palomilla (Minute Steak).. ..Bistro Beef and Potatoes Maison.. ..Black Magic Beef Steaks.. ..Black Pepper Crusted Strip.. ..Blue Cheese Tenderloin.. ..Bourbon Marinated Steak.. ..Carbonnades of Beef Flamande.. ..Chicken Fried Steak.. ..Chile Lime Marinated Skirt Steak.. ..Cinnamon Chile Crusted Steak.. ..Cowboy Steak with Coffee Anco Rub.. ..Filet with Port Glazed Dried Plums.. ..Garlic Mustard Steak.. ..Grecian Skillet Rib Eye.. ..Grilled Fillet with Horseradish Sauce.. ..Grilled Mustard Steak.. ..Grilled Rib Eye with Roasted Garlic.. ..Grilled Steaks, Tomato, Cheddar.. ..Horseradish Crusted NY Strip Steak.. ..John's Coffee Steak.. ..Pan Seared Filet Mignon.. ..Pan Seared Steaks, Cognac Sauce.. ..Pepper Crusted Tenderloin.. ..Pepper Steaks with Balsamic Onions.. ..Rib Eye Steaks with Cognac Sauce.. ..Rib Steaks, Raspberry Tarragon Sauce.. ..Seared Filet Mignon w/Blue Cheese.. ..Sesame Crusted Steaks.. ..Sirloin, Chimichurri Marinade.. ..Skirt Steak with Peaches.. ..Slow Cooked Pepper Steak.. ..Spicy Rubbed Steaks.. ..Steak Au Poivre.. ..Steak In Balsamic Vinegar.. ..Steak Diane.. ..Steak Pizzaiola.. ..Swiss Steak.. ..Tenderloin Medallions, Savory Sauce.. ..Teriyaki Marinated Steak.. ..Tex Mex Porterhouse Steaks.. ..Tournedos Rossini.. ..Tri Tip Steak, Mango Salsa.. ..Tuscan Steak with Mushrooms.. ..Walk Away Steak..

. Home . . Recipes . . About & Contact . . Links .

 

 

Bookmark and Share 

TUSCAN STEAK WITH MUSHROOMS

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 


INGREDIENTS
• 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


DIRECTIONS
Sprinkle 1/2 teaspoon of the salt and the pepper over both sides of steaks.
In a large heavy skillet, over medium heat, heat 1-1/2 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 1-1/2 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 1-1/2 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 - www.mushroominfo.com/
 

 

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

 

3 Young Chefs
Click the 3 Young Chefs
for the Best
Cooking Schools,
Culinary Schools, Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.