QUICK SKILLET STEAK WITH ONIONS AND MUSHROOMS
This easy weeknight steak dinner with onions and mushrooms takes about 15 minutes to make and is always a hit with my whole family.
Provided by Gina
Categories Dinner
Time 15m
Number Of Ingredients 7
Steps:
- Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste.
- Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef.
- Cook 1 minute, then turn steak and cook an additional 30 seconds.
- Set aside in a large dish.
- Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more.
- Add remaining steak to the dish.
- Return skillet to heat and spray once again with cooking spray; add onions and season with salt and pepper.
- Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.
- Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with oil.
- Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half.
- Add to dish with steak and onions and stir to combine.
- Serve over rice.
Nutrition Facts : ServingSize 1 /4th (about 4 oz), Calories 95.4 kcal, Carbohydrate 3.5 g, Protein 12.5 g, Fat 4.1 g, Sodium 26.8 mg, Fiber 1 g, Sugar 1.1 g
SAUTéED MUSHROOMS AND ONIONS
10 Minute Sauteed Mushrooms and Onions Recipe with Minced Garlic, a simple and easy side dish. Mushrooms smothered in delicious garlic ,butter, onions and soy sauce is the best combination!
Provided by Trisha Haas - Salty Side Dish
Categories Side Dishes
Time 10m
Number Of Ingredients 7
Steps:
- Add sliced white mushrooms, chopped onions, butter and minced garlic to a large cast iron skillet.
- Heat mushrooms over medium heat, stirring ingredients frequently until onions and mushrooms are soft and tender, which takes about 6-8 minutes.
- Add 1 tablespoon of cooking sherry and 1 tablespoon soy sauce and mix well.
- Continue to heat mushrooms and onions for 2 minutes, until mushrooms are caramelized and excess liquid is burned off.
- Season mushrooms and onions with sea salt and cracked pepper.
- Serve hot either as a side, on a burger, chicken, pork, or even as a savory topping to an omelet.
Nutrition Facts : ServingSize 1 g, Calories 126 kcal, Carbohydrate 10 g, Protein 3 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 387 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 3 g
SAUTEED MUSHROOMS AND ONIONS RECIPE
Add these tender and caramelized sauteed mushrooms and onions to your steaks or burgers for a fantastic combination of savory-sweet flavors.
Provided by Gary
Categories Pan-Fry & Skillet
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Clean the mushrooms, then slice them. Slice the onion.
- In a saute pan or skillet, heat the olive oil or melt butter over medium-high heat. Cook mushrooms for 2 minutes.
- When mushrooms start to turn golden brown, add the onions and cook until it's lightly browned on the edges and translucent. If desired, add in the garlic and dried herbs.
- Add the kosher salt and pepper and Worcestershire sauce and cook for another 4 to 5 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender
- Add the fresh lemon juice and stir, cooking another 30 seconds to 1 minute until evaporated. Taste and add a few pinches of salt and pepper until the flavor pops.
- Serve and enjoy.
Nutrition Facts : Calories 136.00kcal, Carbohydrate 9.00g, Fat 11.00g, Fiber 1.00g, Protein 3.00g, SaturatedFat 1.00g, ServingSize 4.00, Sodium 354.00mg, Sugar 4.00g, UnsaturatedFat 8.00g
SKILLET-ROASTED AND CREAMED MUSHROOMS AND ONIONS
Talk about umami! Whenever mushrooms, onions, and garlic are cooking, that's when everybody in the house is salivating for dinner, because the scent is so intoxicating. This particular dish is so crave-worthy, you might want to make a double batch!
Provided by Carla Hall
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Skillet-roast the garlic cloves: Heat a large skillet over medium heat and add the unpeeled garlic cloves. Cook, stirring occasionally, so that the skin gets charred on all sides, 15 to 20 minutes. Remove from the heat and wrap the garlic cloves in a clean kitchen towel for a few minutes to cool and soften. Peel off the skins and set aside.
- Heat the same skillet over medium-high heat and add the mushrooms to the dry skillet. Cook, stirring occasionally, until the mushrooms have released their natural juices and begin to soften and brown, about 10 minutes. Remove the mushrooms from the skillet and set aside.
- Melt the butter in the same skillet, then add the thawed pearl onions and the peeled skillet-roasted garlic cloves. Toss to coat completely in the butter.
- Cook, stirring occasionally, over medium-high heat until the onions begin to caramelize and turn golden, 5 to 7 minutes.
- Sprinkle the sugar and 1 teaspoon of salt over the top of the onions and garlic, then add the vegetable stock, vinegar and thyme sprigs, stirring often and scraping the browned bits from the bottom of the pan. Then add the reserved mushrooms back into the pan, tossing with the onions and garlic.
- Simmer over medium-high heat until the liquid begins to thicken, 2 to 3 minutes, then stir in the cream, nutmeg, and Parmesan to coat and bring to a simmer so that the sauce warms through completely, 2 minutes. Add salt and pepper to taste before serving.
CAST-IRON MUSHROOMS
Provided by Alex Brown
Categories Mushroom Appetizer Side Roast Vegetarian Fall Winter Shallot Parsley Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 3-4 cups
Number Of Ingredients 10
Steps:
- 1. Place your trusty cast-iron skillet in the middle of your oven and preheat to 500 degrees. This will take thirty minutes.
- 2. Prepare the mushrooms. With a damp towel wipe off any dirt. If you must rinse them, do so gently and pat dry.
- 3. Create various shroom shapes. Slice crimini and button mushrooms in half. Remove the bottom tuft of the king oyster mushrooms and discard, then slice lengthwise into four or five long pieces before cutting down the middle so you have short rectangles. Rip the oyster mushrooms into halves by hand. Slice the portobello into quarters or eighths as desired.
- 4. Remove the pan and add all the mushrooms. Return it to the oven for five minutes. Then remove again, and stir the shrooms so that any sides unexposed to the hot iron can't help getting a good sear. Cook for an additional five minutes.
- 5. Remove the pan and add the shallots, butter, and toss. Return to the oven for another five minutes.
- 6. Final removal: add the garlic and parsley. Let sizzle in front of your drooling friends for three to five minutes. Salt generously, pepper profusely, and signal the attack.
SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS
This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
- Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
- Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
- Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.
MUSHROOM AND ONION SKILLET
I'm trying to avoid carbs and calories and still have a tasty meal. We like eggs a lot and they pack plenty of protein. Veggies can be switched out for what ever you have on hand. Or, if you pan is more slippery than mine, this would make a wonderful omelette!
Provided by Carolyn Haas
Categories Eggs
Time 10m
Number Of Ingredients 7
Steps:
- 1. Spray skillet with pan spray, heat medium hot and add onions. Saute until they start to turn translucent.
- 2. Add mushrooms. Saute with onions until the mushrooms release their liquid and cook down a bit.
- 3. Lightly beat eggs in a cup and add eggs to skillet. Cook, stirring until eggs are almost firm. Add salt and pepper.
- 4. Sprinkle with cheese. Turn off heat and cover pan until cheese is melted. Serve with hot sauce, if desired.
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