Super yummy mushrooms cooked in red wine and butter!
1 In a large (12-inch) skillet, melt 4 tablespoons of the butter over high heat until foaming. Add the mushrooms, garlic and green onions and cook, stirring occasionally, until the mushrooms are golden.
2 Add the wine and stir, scraping up any browned bits in the pan. Bring to a boil and simmer until the wine is reduced by half and beginning to glaze the mushrooms.
3 In the meantime, liberally salt the steaks. Heat the oil in a large, heavy skillet (such as cast iron) until shimmering, then add the steaks. Cook, turning only once, until medium-rare or to your desired doneness. If necessary, cook the steaks in two skillet to avoid crowding. Remove from the heat and allow to rest for at least 5 minutes.
4 Season the mushrooms to taste with salt and pepper, then remove them from the heat. Add the parsley and the remaining tablespoon of butter. Stir until the butter just melts and makes the sauce silky.
5 Serve the steaks with the red-wine mushrooms.
Be careful that your pan isn't too hot - it could make things very smoky! As for the wine, I used a Shiraz as it was what I had on hand - worked very well. Seriously - watch the heat of your pan!
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 316 | ||
Calories from Fat: 221 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.6g | 33 % | |
Saturated Fat 11.5g | 58 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 45.8mg | 14 % | |
Sodium 132.3mg | 5 % | |
Potassium 435.1mg | 11 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 5.5g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 316
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