I Like Mushrooms on My Steak

Robb.hisself said:
...Ever have mushroom soup - just slimmy and salty to me.
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Eww....make sure they're the brown ones (unless they're exotic like shitaki)...and fresh, clean them, dry them, cook them fast on medium/high, using a skillet, in a little butter, until slightly browned.

You can throw them raw into spaghetti sauce and it adds a delicious depth of flavor
 

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Mushrooms have a flavor. It's a special flavor all their own called “umami.” It's the fifth taste after sweet, salty, sour and bitter. I put mushrooms on many things because my husband loves them and they are very good for you when cooked (not so much raw.)

Do I like them myself? Not really. There I said it.
 
Saute sliced mushrooms in garlic and butter, and throw them on a steak, potatoes or cooked noodles. Yummy!

And there, I said it.
 
I like em stuffed
  • 12 whole fresh mushrooms


  • 1 tablespoon vegetable oil


  • 1 tablespoon minced garlic


  • 1 (8 ounce) package cream cheese, softened


  • ¼ cup grated Parmesan cheese


  • ¼ teaspoon ground black pepper


  • ¼ teaspoon onion powder


  • ¼ teaspoon ground cayenne pepper



Directions​

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel; carefully break off stems. Chop stems extremely fine, discarding the tough end of stems.

  2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems; fry until any moisture has evaporated, taking care not to burn garlic. Set aside to cool.

  3. Stir in cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne. The mixture will be very thick; use a teaspoon to fill each mushroom cap with a generous amount of stuffing. Arrange mushroom caps on the prepared cookie sheet.

  4. Bake in the preheated oven until the mushrooms are piping hot, about 20 minutes.
 
Marie5656 said:
I like em stuffed
  • 12 whole fresh mushrooms


  • 1 tablespoon vegetable oil


  • 1 tablespoon minced garlic


  • 1 (8 ounce) package cream cheese, softened


  • ¼ cup grated Parmesan cheese


  • ¼ teaspoon ground black pepper


  • ¼ teaspoon onion powder


  • ¼ teaspoon ground cayenne pepper



Directions​

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel; carefully break off stems. Chop stems extremely fine, discarding the tough end of stems.

  2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems; fry until any moisture has evaporated, taking care not to burn garlic. Set aside to cool.

  3. Stir in cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne. The mixture will be very thick; use a teaspoon to fill each mushroom cap with a generous amount of stuffing. Arrange mushroom caps on the prepared cookie sheet.

  4. Bake in the preheated oven until the mushrooms are piping hot, about 20 minutes.
Click to expand...
That sounds yummy. I love stuffed mushrooms and never found a good recipe. Will definitely give this one a try.
 
Lara said:
Eww....make sure they're the brown ones (unless they're exotic like shitaki)...and fresh, clean them, dry them, cook them fast on medium/high, using a skillet, in a little butter, until slightly browned.

You can throw them raw into spaghetti sauce and it adds a delicious depth of flavor
Click to expand...
Thank you for the tip.
 
Marie5656 said:
I like em stuffed
  • 12 whole fresh mushrooms


  • 1 tablespoon vegetable oil


  • 1 tablespoon minced garlic


  • 1 (8 ounce) package cream cheese, softened


  • ¼ cup grated Parmesan cheese


  • ¼ teaspoon ground black pepper


  • ¼ teaspoon onion powder


  • ¼ teaspoon ground cayenne pepper



Directions​

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel; carefully break off stems. Chop stems extremely fine, discarding the tough end of stems.

  2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems; fry until any moisture has evaporated, taking care not to burn garlic. Set aside to cool.

  3. Stir in cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne. The mixture will be very thick; use a teaspoon to fill each mushroom cap with a generous amount of stuffing. Arrange mushroom caps on the prepared cookie sheet.

  4. Bake in the preheated oven until the mushrooms are piping hot, about 20 minutes.
Click to expand...
I made these stuffed mushrooms last night and they were delish! Even my husband (who really isn't in to mushrooms) liked them. Thanks for posting the recipe! (y)
 
Robb.hisself said:
Thanks for the tip. Maybe poorly cooked. Ever have mushroom soup - just slimmy and salty to me.
Click to expand...
Mushroom soup out of the can, can have that effect. Homemade mushroom soup is fantastic.

On my steak...... sometimes mushrooms, sometimes strawberries. If you knock it without trying it, you could be missing something great.
 
Speaking of mushrooms on steak... Had a difficult time finding cans of sliced mushrooms and even cream of mushroom soups, this weekend.

We had to go to three different stores on Saturday and all we've manrti find were four cans of button mushrooms and 4fiur cans of cream mushrooms soup. No canned sliced anywhere 😭

Also grabbed a pack of irregular fresh mushrooms for just now. As I put these into anything and everything. This will mean that Monday night, we'll be able to have our homemade individual lasagnas for dinner. Woohoo 🙌
 
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