Portobello Mushroom Burgers – Recipe

The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah! This made a nice tasty lunch! Being a vegetarian doesn’t mean you can’t enjoy delicious burgers . These hearty, meaty portobello burgers are all any burger lover could ask for!




Ingredients

  • 6 Large Portobello Mushrooms, stems trimmed and gills removed
  • 2 Cups Red Wine
  • 2 Shallots, chopped
  • 1 Teaspoon Garlic, minced
  • 8 Peppercorns
  • 2 Sprigs Thyme
  • 6 Toasted Hamburger Buns

Instructions

  1. Carefull poke holes all over the mushrooms, being sure to not break them. Place them in a large baking dish.
  2. In a small saucepan, combine the wine, shallots, garlic, peppercorns and thyme; season with salt. Bring to a boil, then reduce the heat and simmer for five minutes. Pour mixture over the top of the mushrooms. Cover and marinate for two hours.
  3. Preheat grill or grill pan to medium-high heat. Remove mushrooms from liquid and grill for five minutes on each side; discard liquid.
  4. Serve with toasted buns and all your regular fixings!




Portobello Mushroom Burgers - Recipe

 

Spinach Mushroom Lasagna – Recipe

Delicious! This lasagna combines fresh mushrooms, spinach, four cheeses, and plenty of garlic. Can be prepared up to 48 hours ahead.




Ingredients

  • 1 (8 ounce) package lasagna noodles
  • 2 eggs, beaten
  • 2 cups cottage cheese
  • 1 (15 ounce) container ricotta cheese
  • 2 teaspoons dried Italian seasoning
  • 2 tablespoons olive oil
  • 6 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground black pepper
  • 1 1/4 cups milk
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1/2 cup shredded Parmesan cheese
  • 1 (8 ounce) package shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9×13-inch baking dish.
  3. Bring a large bowl of salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still slightly firm, about 8 minutes. Drain.
  4. Mix eggs, cottage cheese, ricotta cheese, and Italian seasoning in a bowl; set aside.
  5. Heat olive oil in a skillet over medium-high heat. Cook and stir mushrooms, onion, and garlic in the hot oil until vegetables are tender, 5 to 8 minutes.
  6. Stir flour and black pepper into mushroom mixture until thoroughly combined; add milk. Cook and stir until sauce is thick and bubbly.
  7. Remove skillet from heat and stir spinach and 1/2 cup Parmesan cheese into the mushroom sauce.
  8. Arrange 3 lasagna noodles in a single layer in the prepared baking dish.
  9. Spread 1/3 of the cottage cheese mixture over the noodles.
  10. Spread 1/3 of the mushroom sauce over the cottage cheese mixture.
  11. Sprinkle 1/3 of the mozzarella cheese on top. Repeat the layers twice more.
  12. Sprinkle remaining 1/4 cup Parmesan cheese over the lasagna.
  13. Bake in the preheated oven until cheese is melted and sauce is bubbly, about 35 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.

Footnotes

  • Cook’s Note:
  • Make-ahead directions: Prepare as above through step 12. Cover the unbaked lasagna with foil and chill up to 48 hours. Bake, covered, in 350 degree F (175 degree C) oven for 30 minutes. Uncover; bake for 30 to 35 minutes more.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

JElder81




Filet Mignon In Mushroom Wine Sauce – Recipe

This is a very special filet mignon recipe, but it’s made in one pan and fairly simple to prepare. This is spectacular for any special occasion! I brought this over to my sister’s house and it got eaten fast with rave reviews across the board (despite having to reheat it because by the time I took my pictures, packed it up, drove to my sister’s…) it was still mouthwatering!

I love cooking with wine. Crazy thing is, the bottle of wine that I’m using sells for $7.00 or so at our local grocery store. Wine is an ingredient that has been around for centuries and I love it for cakes, meats, sauces… Cooking with wine adds wonderful depth of flavor to recipes. Thank you to our friends at Barefoot Wine & Bubbly who sponsored this recipe and sent me the bottle of Barefoot Merlot which really elevated the flavors of this dish.

Filet Mignon In Mushroom Wine Sauce - Recipe

Ingredients for Filet Mignon Recipe in Mushroom Sauce:

  • 4 Tbsp unsalted butter, divided
  • 2 Tbsp olive oil, divided
  • 16 oz baby bella mushrooms, thickly sliced
  • 1 small or 1/2 medium yellow onion, finely diced
  • 4 medium garlic cloves, minced
  • 1 Tbsp chopped fresh thyme (or 1 tsp dry thyme if you must)
  • 4 (6 oz each) filet mignon steaks (about 1 1/2″ thick)
  • 1/2 cup Barefoot Merlot *
  • 1 1/2 cups low sodium beef broth
  • 1/2 cup heavy whipping cream
  • Salt and Pepper to taste

*A note on wine: Barefoot is a fun, inexpensive option and they have several great varieties that work well in recipes.

Filet Mignon In Mushroom Wine Sauce - Recipe

Tip: to remove thyme leaves, hold at the tip and pull your fingers down over the stem. The leaves come right off.

Filet Mignon In Mushroom Wine Sauce - Recipe

How to Make Filet Mignon:

1. Place a large heavy-bottomed pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 min until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with 1/4 tsp salt, 1/4 tsp pepper and 1 Tbsp fresh thyme. Cook another 2 min, stirring constantly until garlic is fragrant, then transfer mushroom mixture to a plate. Wipe the skillet clean with a wet papertowel.

Filet Mignon In Mushroom Wine Sauce - Recipe

Filet Mignon In Mushroom Wine Sauce - Recipe

2. Pat dry steaks with a paper towel and season all over with 1 tsp salt and 1/4 tsp pepper.

Filet Mignon In Mushroom Wine Sauce - Recipe

3. Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When butter is hot and finished foaming, add seasoned steaks to skillet and saute, turning over once with tongs, about 3-5 min per side for medium-rare (I cooked 5-6 min per side for medium doneness). If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushrooms. Also, keep in mind thinner steaks than these will cook faster and thicker steaks can take longer. 

Filet Mignon In Mushroom Wine Sauce - Recipe

4. Add 1/2 cup Merlot and boil until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan.  Add 1 1/2 cups broth and boil until about 2/3 cup liquid remains (5-6 min). Add 1/2 cup cream and boil until sauce thickens slighly (2 min). Return mushrooms and steak to the pan and heat until warmed through (1 – 2 min). Season sauce to taste with more salt & pepper if desired (I added about 1/4 tsp more salt).

Filet Mignon In Mushroom Wine Sauce - Recipe

Plate the steak and spoon generous amounts of mushroom sauce over the top. I served this with asparagus and fluffy mashed potatoes.



Filet Mignon In Mushroom Wine Sauce - Recipe

Filet Mignon in Mushroom Wine Sauce

4.9 from 17 reviews
Prep time:
Cook time:
Total time:
An easy, excellent recipe for filet mignon. The mushroom wine sauce is mouthwatering and will give you plenty of recipe requests. Perfect for any occasion.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/ Medium
Cost To Make: $35-$40 (Varies by filet mignon pricing)
Serving: 4 as a main course

Ingredients

  • 4 Tbsp unsalted butter, divided
  • 2 Tbsp olive oil, divided
  • 16 oz baby bella mushrooms, thickly sliced
  • 1 small or ½ medium yellow onion, finely diced
  • 4 medium garlic cloves, minced
  • 1 Tbsp chopped fresh thyme (or 1 tsp dry thyme if you must)
  • 4 (6 oz each) filet mignon steaks (about 1½” thick)
  • ½ cup Barefoot Merlot
  • 1½ cups low sodium beef broth
  • ½ cup heavy whipping cream
  • Salt and Pepper to taste

Instructions

  1. Place a large heavy-bottomed pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 min until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with ¼ tsp salt, ¼ tsp pepper and 1 Tbsp fresh thyme. Cook another 2 min, stirring constantly until garlic is fragrant, then transfer mushroom mixture to a plate. Wipe the skillet clean with a wet papertowel.
  2. Pat dry steaks with a paper towel and season all over with 1 tsp salt and ¼ tsp pepper.
  3. Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When butter is hot and finished foaming, add seasoned steaks to skillet and saute, turning over once with tongs about 3-5 min per side for medium-rare (I cooked 5-6 min per side for medium doneness). If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushrooms.
  4. Add ½ cup Merlot and boil until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan. Add 1½ cups broth and boil until about ⅔ cup liquid remains (5-6 min). Add ½ cup cream and boil until sauce thickens slighly (2 min). Return mushrooms and steak to the pan and heat until warmed through (1 – 2 min). Season sauce to taste with more salt & pepper if desired (I added about ¼ tsp more salt).

Notes

Thinner steaks will cook faster and thicker steaks can take longer.

source: http://natashaskitchen.com/