CREAM OF MUSHROOM STEAK RECIPES

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CREAM OF MUSHROOM SALISBURY STEAK RECIPE - FOOD.COM



Cream of Mushroom Salisbury Steak Recipe - Food.com image

A quick after work meal! The horseradish gives the flavor a nice kick....I serve it over hot cooked noodles, but it is great just by itself!!!!

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (10 1/2 ounce) can condensed cream of mushroom soup (undiluted)
2 teaspoons prepared horseradish sauce
2 teaspoons Worcestershire sauce
1 tablespoon prepared mustard (spicy brown)
1 egg (lightly beaten)
1/4 cup dry breadcrumbs
1/4 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs ground beef
2 tablespoons vegetable oil
1/2 cup water

Steps:

  • Combine soup, mustard, Worcestershire and horseradish in a bowl and set aside.
  • In another bowl, mix together egg, bread crumbs, onion, salt, pepper, 1/4 cup soup mixture and the ground beef.
  • Form mixture into 4-6 patties.
  • Brown patties in oil and drain off excess fat.
  • Combine rest of the soup mixture with the 1/2 cup water and pour over the patties.
  • Cover and cook for 10-15 minutes (or until done) Remove patties and spoon remaining sauce over top.
  • This is great over hot cooked noodles!

Nutrition Facts : Calories 543.8, FatContent 38.4, SaturatedFatContent 12.4, CholesterolContent 162.2, SodiumContent 1071.4, CarbohydrateContent 12, FiberContent 0.7, SugarContent 2.5, ProteinContent 35.6

CREAM OF WILD MUSHROOM SOUP RECIPE | INA GARTEN | FOOD NET…



Cream of Wild Mushroom Soup Recipe | Ina Garten | Food Net… image

Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.

Provided by Ina Garten

Categories     appetizer

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 5 to 6 servings

Number Of Ingredients 16

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Steps:

  • Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside. 
  • To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water. 
  • Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

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