Saucy Skillet Mushrooms Recipes

SAUCY MUSHROOMS

Steps:

• In a nonstick skillet, stir-fry mushrooms in oil for 2 minutes. Combine 1/4 cup water, soy sauce and sugar; pour over mushrooms and toss to coat. Cook and stir for 1-2 minutes. , Combine cornstarch and remaining water until smooth; gradually stir into mushrooms. Bring to a boil; cook and stir for 2 minutes or until thickened.

SAUCY SKILLET MUSHROOMS

Steps:

• In a heavy skillet cook turkey bacon over medium heat until crisp, then remove to drain on paper towels. Reserve drippings in skillet.
• Add olive oil to reserved drippings, then cook & stir mushrooms in hot oil for about 1 minute or until they just start to brown.
• Cover & cook about 7 minutes or until mushrooms are just barely tender, stirring occasionally.
• Stir in cooked bacon & mustard, then heat through.
• Remove from heat, sprinkle with parsley & serve.

SKILLET STEAK WITH MUSHROOM SAUCE

Steps:

• Season the steak with pepper, then let the steak sit out to almost room temperature, this will help relax the meat fibers and make for a more tender and flavorful steak (just before frying season the steak with a small amount of salt).
• In a large skillet, melt half the butter over high heat; brown steak on both sides (about 2 minutes per side).
• Transfer to a plate.
• Reduce heat to med-high; add remaining butter to skillet.
• Cook onions, mushrooms and thyme, stirring for 10 minutes, or until liquid is released, and the mushrooms are starting to brown.
• Add in the garlic (if using) and cook for 2 minutes.
• Add flour and cook stirring for 1 minute.
• Gradually stir in beef stock, cream and horseradish.
• Reduce heat, and simmer, stirring for 5 minutes, or until sauce is thickened.
• Return steak, and any accumulated juices to pan; simmer for 5 minutes, or until steak is desired doneness.
• Let steak rest for 5 minutes.
• Season sauce with more salt and pepper to taste.
• Slice steak thinly across the grain, and serve with the sauce.

SKILLET CHICKEN WITH MUSHROOM WINE SAUCE

Steps:

• Dry chicken breasts with paper towels. Holding your hand on top of the breast, carefully slice horizontally to make thinner cutlets. (Or you can pound into thinner cutlets).
• Combine flour, salt and pepper, and garlic powder in a zip top bag, shake well, and shake the cutlets, 2 at a time in the flour mixture. Remove to platter.
• Heat 2 tablspoons butter and 1 tablesoon olive oil in a large skillet. Brown the chicken pieces in two batches, not touching, until lightly browned, 3-5 minutes per side. Remove to a plate, add 2 more tablespoons butter and 1 tablespoon oil and brown remaining chicken. Remove chicken to plate and wipe skillet with paper towels.
• Add remaining 2 tablespoons butter to the pan and heat. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are well browned on one side. Turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned. Remove mushrooms to plate.
• Add 1 tablespoon olive oil to the pan, add the sliced shallots and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze. Add the thyme, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes.
• Momentarilly remove pan from heat, dissolve cornstarch in water or broth, and add to the sauce, stirring. Place pan back on the heat and bring the sauce back to a light simmer and add the chicken and half the mushrooms. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Season with salt and pepper, to taste. Sprinkle remaining browned mushrooms over the top of the dish.
• Garnish with parsley and fresh thyme if desired. Serve over noodles, rice, or potatoes.

SKILLET CHICKEN WITH MUSHROOM SAUCE

Steps:

• In a large skillet, brown chicken over medium heat in oil. Cover and cook for about 20 minutes or until a thermometer reads 170°. Remove chicken; keep warm. In the same skillet, saute mushrooms and onions until tender. Stir in the wine, butter, salt and pepper., In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet; heat through.