Posts Tagged ‘whats for dinner mom’

Mushroom Smothered Steak from What's for Dinner Mom

I used to think that a 16 ounce steak wasn’t enough to feed a family of four, it had to be 4 16 ounce steaks, after creating Smothered Steak I know it’s just not true. This a great creative way to use a very small amount of meat to make a bountiful meal, or at least it feels like one. The mushrooms may seem like they are playing second string to the steak but in the end you’ll realize they are the ones doing all the secret behind the scenes work of “being meaty”. Mushrooms and steak, steak and mushrooms, a beautiful combination.

Mushroom Smothered Steak
serves 4
You will need a large skillet with a lid for the recipe

  • 16 ounce Rib Eye Steak
  • 1 pound button mushrooms, cleaned and stems cut off
  • salt and pepper
  • 2 TBSP butter divided
  • 1 TBSP white wine vinegar
  1. Place a large skillet over medium high heat, allowing the pan to get hot
  2. Add the steak in the hot pan (it should sizzle loudly)
  3. Pour the whole cleaned mushrooms over the steak
  4. Sprinkle a good pinch of salt over the top and a dash of pepper
  5. Cook the steak for 2 minutes then turn, push the mushrooms aside and make sure the full steak is in contact with the pan
  6. Re-cover with the mushrooms
  7. Sprinkle a good pinch of salt over the top and a dash of pepper
  8. Cook for another 2 minutes
  9. Remove from heat, lay 1 TBSP of butter on top of the steak and cover the pan with the lid
  10. Allow the steak to rest for 3-4 minutes then set steak on serving platter covered with the lid to keep warm
  11. Return the pan to the heat then whisk in the TBSP of vinegar and the last TBSP of butter to the pan juices and mushrooms
  12. Bring to simmer, cook and stir until the sauce is reduced by about a 1/3
  13. Slice the steak and divide between four plates, spooning mushrooms over the top and some of the sauce as well
  14. Serve with crusty bread to soak up the sauce

Triple Mushroom Strata from Hey What’s for Dinner Mom

The team had the pleasure of sitting in on Mushroom Channel contributor Laura Sampson’s panel at BlogHer last week,   Our Food Future: Kids, Cooking, and Health. I can’t tell you how proud we were to have her voice included as a strong POV on insisting families have access to whole foods while encouraging persistence for parents frustrated by picky eaters. We’re all in this together.

I happen to think a Strata is a perfect summertime food, assemble in the cool of the evening, refrigerate and then bake in the morning before it gets hot. A perfect solution to summer heat woes and the hot kitchen. If you enjoy breakfast parties this is the ultimate in easy entertaining, make ahead then relax before your guests arrive. Three different mushrooms give this super delicious dish a deep and earthy flavor everyone will enjoy.

Triple Mushroom and Cheese Strata*

*needs to refrigerate over night

  • 2 TBSP butter
  • 2 portabella mushrooms-cleaned
  • 1/2 pound of shitake mushrooms-cleaned
  • 1/2 pound white button mushrooms-cleaned
  • loaf of french bread
  • soft butter amount will vary as to your particular buttering style I went light
  • 1 cup shredded sharp cheese
  • 6 eggs
  • 1 1/2 cups milk or half n half
  1. Melt the butter in a large skillet over medium heat
  2. Remove the stems from all the mushrooms and slice into strips
  3. When the butter is melted reduce heat to medium low, add the portabella mushrooms and cook for a few minutes
  4. Add the rest of the mushrooms and slowly cook until they are soft and their liquid has been cooked out, around 10 minutes
  5. Trim all the crust off the loaf of bread
  6. cut in slices and butter each slice before cubing
  7. Place a layer of cubes in a 3 quart oven-safe pan
  8. Cover with 1/2 the cheese
  9. Sprinkle on half the cooked mushrooms
  10. Repeat layers
  11. Mix the eggs and milk together
  12. Pour over other ingredients
  13. Cover and refrigerate over night
  14. Bake for 35-45 minutes in a 350 degree oven