Aussie Steak Portobello Mushroom Pie Recipes

ENGLISH STEAK AND MUSHROOM PIE

Steps:

• In a large casserole pan, sauté the onion over medium heat until softened.
• Mix together the flour, salt and pepper then mix it through the cubed beef. Turn the heat up to high, then add the beef to the pan with the onion and cook until sealed all over.
• Add enough stock to cover the beef and bring it to a boil. Reduce the heat to low-medium and bring it to a simmer. Cover, stirring occasionally to stop it sticking for about 40 minutes. Remove the lid and cook for a further ½ hour to reduce the gravy.
• If the gravy gets too thick you can add a little more stock or a little water but you want it quite thick. The liquid should reduce by about half, remembering to stir every so often.
• Once the meat is tender, adjust the seasoning, then add the mushrooms and leave the mixture to cool.
• To a food processor, add the flour and butter and process until it looks like bread crumbs. Add the egg yolks and blitz just enough to combine. With the food processor on low, slowly add the water until the dough starts to clump together.
• Tip the dough out onto a lightly floured surface and just pull together with your hands. If it's a warm day, wrap the dough in plastic wrap and place in the fridge for ½ an hour before continuing.
• Preheat the oven to 200C / 400F / 180C fan forced.
• On a floured surface, roll out half the pastry large enough to fit the bottom of a 24cm (9.5 inch) pie dish and about 3-4mm thick. Lay into the bottom of the pie dish making sure it overhangs the lip a little.
• Add the cold meat and mushroom mixture into the dish and brush a little water around the edge of the overhanging pastry base.
• Now roll out the second half of the pastry dough and lay it over the top, making sure it overhangs the edges also. Using the thumb and forefinger of one hand and the forefinger of your other hand, pinch the edges together all the way round to seal the edge of the pie. Brush the top of the pie all over with a beaten egg, then poke 4 holes in the top (so that steam can escape).
• Bake for 45-50 minutes or until the pastry is cooked and the top is golden all over.

AUSSIE STEAK & PORTOBELLO MUSHROOM PIE

Steps:

• Preheat oven to 300F (150C).
• In a large bowl, combine flour, paprika, and salt and pepper to taste.
• Toss the cubed meat in the flour mixture.
• Heat the oil in a large skillet, and brown the beef in batches over high heat, adding a touch more oil if necessary.
• Place beef in an ovenproof casserole dish, together with the can of chopped tomatoes, garlic, onion, celery, mushrooms, stout, stock, thyme, 1 teaspoon salt and freshly ground black pepper.
• Cover casserole dish tightly, and cook in the oven at 300F (150C) for 2 to 2 1/2 hours, until tender, stirring every 30 minutes.
• Cool completely and proceed with the recipe, or refrigerate for up to three days in advance.
• To make the pies, preheat oven to 400F (200C).
• Butter the rims of 8 individual pie dishes or ramekins.
• From each sheet of puff pastry, cut two thin strips of pastry along the vertical edge, 1/3" wide and 4" long, plus 2 circles to fit the tops of the pie dishes (8 strips and 8 circles in total).
• Spoon the meat filling into the dishes, then press a strip of pastry around the rim of each.
• Brush the rims with some beaten egg, then place the pastry lids on top and press all around each edge to seal.
• Brush each pastry top with the remaining egg yolk.
• With a sharp knife make 3 piercings in the top of each pie.
• Bake in the oven for 35 minutes, or until golden brown and heated through, and serve the Australian way, with tomato ketchup.

PORTOBELLO 'STEAK' AU POIVRE

Steps:

• Brush the mushrooms all over with olive oil. Sprinkle the pepper evenly over the gill sides (about 1/2 teaspoon per mushroom). Heat a large cast-iron skillet over medium-high, then add the mushrooms gill side up and sear until the underside is browned and the gill side looks wet, 3 to 6 minutes. Flip and cook until golden and the pepper is fragrant, 2 to 4 minutes.
• Reduce heat to medium-low. Flip the mushrooms so they're gill side up, then add the butter and garlic, and season with salt. While stirring the garlic to keep it from scorching, tilt the skillet to spoon up the melting butter and baste the mushrooms until tender, 2 to 5 minutes. Transfer the mushrooms to a plate, leaving the butter in the skillet.
• Add the shallot and stir until softened, 2 to 4 minutes, adding a little more butter if the pan is dry. Stand back, and carefully add the Cognac. (It might flame.) Stir until the Cognac has nearly evaporated. Add the heavy cream and mustard, season with salt, and stir to combine. Return the mushrooms to the pan gill side down, and cook until the cream is thickened and the color of a latte, 2 to 4 minutes. Eat the mushrooms with a drizzle of the sauce.

PORTOBELLO STEAKS

Steps:

• Remove stems and clean the mushrooms; set aside.
• Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
• Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
• Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.