Emma Wilson
Mushrooms are a versatile ingredient that can be paired with a variety of meats. They are commonly used as a topping for steak, adding a rich, earthy flavour. Mushrooms are also a popular ingredient in beef stews and stir-fries, as well as in sauces for chicken and pork. In addition, mushrooms can be used as a meat substitute in vegetarian dishes, such as vegetable frittatas, burrito bowls, and wild rice salads. When cooked, mushrooms release moisture and develop a caramelized colour, enhancing their savoury flavour. They can be sautéed, grilled, roasted, or even microwaved to suit different dishes and occasions.
| Characteristics | Values |
|---|---|
| Meat that goes with mushrooms | Beef, chicken, pork, lamb, sausage, steak |
| Mushroom recipes with meat | Mushroom and beef stroganoff, mushroom and beef ragu, mushroom sauce with chicken, mushroom and sausage chili, mushroom and lamb ragout, mushroom and pork dumplings, mushroom and chicken one-pot, mushroom and pork shoulder butt roast, mushroom and chicken schnitzel, mushroom and sausage burritos, mushroom and beef stir-fry |
| Mushroom side dishes with meat | Sauteed mushrooms with steak, sauteed mushrooms with chicken, sauteed mushrooms with beef, sauteed mushrooms with pork |
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What You'll Learn
Mushrooms and steak
Steak Dinner
For a classic steak dinner, a good cut of steak, such as a ribeye, is essential. Remove the steak from the fridge about 30 minutes before cooking to bring it to room temperature. Season the steak with salt and pepper and cook it to your desired doneness. For a medium-rare steak, cook it for 4-5 minutes on each side. Let the steak rest for 5 minutes before serving.
Sautéed Mushrooms
Sautéed mushrooms are a popular side dish for steak. To make them, heat butter and olive oil in a pan over medium heat. Add the mushrooms and sear for 5 minutes, stirring occasionally. Add garlic, salt, and pepper to taste, and sear for another 5 minutes until the mushrooms are caramelized. Stir in fresh thyme leaves and dry sherry, and simmer for 10 minutes until the mushrooms have absorbed the sherry. Serve warm over steak or on the side.
Hearty Stews
Stir-Fry
For a more colourful and vegetable-packed option, you can make a steak and mushroom stir-fry. Bell peppers, mushrooms, and ginger provide a burst of flavour and texture. Slice the steak and mushrooms thinly and stir-fry them with the vegetables. Serve over hot rice for a complete meal.
Other Combinations
In addition to steak, mushrooms pair well with other meats such as ground beef, sausage, and lamb. They can also be used as a meat substitute in vegetarian dishes. Mushrooms are versatile and can be sautéed, grilled, roasted, or used in sauces and stews.
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Mushroom sauce with pork shoulder butt roast
Mushrooms are a versatile ingredient that pairs well with various meats, including beef, pork, and chicken. They can be cooked in many ways, from stir-fries to slow-cooked meals, and can be used as a side dish or incorporated into sauces. Here is a recipe for a mushroom sauce with pork shoulder butt roast that combines the earthy flavours of mushrooms with the savoury goodness of pork:
Ingredients:
- Pork shoulder butt roast (boneless or bone-in)
- Olive oil
- Butter
- Onion
- Fresh and dried mushrooms (cremini, porcini, or button mushrooms)
- Wine (red cooking wine or dry sherry)
- Thyme
- Garlic
- Mustard
- Flour
- Beef broth (or chicken/vegetable broth)
- Salt and pepper
Instructions:
- Preheat your oven to 350°F.
- Sprinkle the pork shoulder butt roast with salt and pepper.
- Heat a large, oven-safe pot over medium-high heat and add olive oil.
- Brown the meat on all sides for 2-3 minutes per side, then transfer it to a plate.
- Reduce the heat to medium and add chopped onions to the pot. Cook until they soften, about 5 minutes.
- Add wine to the pot and use a wooden spoon to scrape up any browned bits from the bottom.
- Add a variety of fresh and dried mushrooms to the pot and cook until they start to soften, about 5 minutes. You can use cremini, porcini, or button mushrooms, or a mix of your favourites.
- Return the meat to the pot, cover it, and roast it in the centre of the oven.
- Cook the pork shoulder roast until it is fork-tender, turning it halfway through, for about 2 to 2.5 hours.
- Once the roast is done, transfer it to a cutting board and skim off any excess fat from the sauce.
- Slice the roast thickly and divide it among the plates.
- For the mushroom sauce, heat a large skillet over medium-high heat and add butter.
- Sear the mushrooms in batches until they are golden and the excess moisture has evaporated, about 5 minutes.
- Add garlic and mustard to the skillet and cook until fragrant, about 1 minute.
- Stir in flour to thicken the sauce, then slowly add beef broth, whisking continuously until well combined.
- Season the sauce with salt and pepper to taste.
- Reduce the heat to medium and simmer the sauce, stirring occasionally, until it reaches your desired consistency.
- Serve the pork shoulder butt roast with generous ladles of the mushroom sauce.
Feel free to adjust the seasoning and ingredients to your taste. You can also experiment with different types of mushrooms and wines to create unique flavour profiles. Enjoy your delicious mushroom sauce with pork shoulder butt roast!
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Mushroom and beef stews
Mushrooms and beef are a classic combination that can be used in a variety of dishes, from stir-fries to stews. When it comes to mushroom and beef stews, there are several recipes to choose from, each with its own unique twist. Here are some tips and tricks to help you create delicious and hearty mushroom and beef stews.
Selecting the Right Cut of Beef
The first step to making a delicious mushroom and beef stew is selecting the right cut of meat. Look for a cut of beef with good marbling, which will add flavour and tenderness to your stew. A chuck eye roast or chuck steak are excellent options, as the fat will melt during the slow cooking process, keeping the meat moist and tender. Alternatively, you can opt for a leaner cut of beef, such as a sirloin or round steak, but be mindful that these cuts may require longer cooking times to achieve the desired tenderness.
Preparing the Mushrooms
When it comes to mushrooms, you have a variety of options to choose from. White button mushrooms are a classic choice, but you can also experiment with cremini, chanterelle, oyster, or stemmed shiitake mushrooms. Wild mushrooms can add a unique earthy flavour to your stew. Clean the mushrooms with a damp paper towel before cutting them into slices or quarters, depending on their size.
Building Flavour
To build a rich and flavourful stew, start by seasoning your beef cubes with salt and pepper on both sides. Heat some vegetable oil in a Dutch oven or thick-bottomed pot until it starts to smoke, then brown the beef in batches to develop a deep flavour. Set the beef aside and use the same pot to sauté your mushrooms, onions, garlic, and herbs. Thyme, bay leaves, and fresh parsley can enhance the earthy flavours of the mushrooms. You can also deglaze the pan with wine (either red or white) to add depth of flavour and create a rich gravy-like sauce.
Cooking the Stew
Once your ingredients are prepared and browned, it's time to combine them in the pot. Add your vegetables, spices, and broth or stock. You can use vegetable broth or beef broth, depending on your preference. If you want an even more mushroom-forward flavour, consider substituting half of the beef stock with mushroom stock. Simmer your stew over low heat, stirring occasionally, until it thickens. Taste and adjust seasoning as needed—you may want to add more salt or pepper to enhance the flavours.
Serving Suggestions
Mushroom and beef stew is a hearty and comforting dish, perfect for chilly days. Serve it with mashed potatoes or skinny smashers to soak up the delicious gravy. For a complete meal, pair it with crusty bread or rice on the side. Don't forget to garnish with fresh herbs like parsley for a pop of colour and added freshness.
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Sauteed mushrooms with steak
Sauteed mushrooms are a delicious side dish that pairs well with steak. Here's a recipe for sauteed mushrooms with steak that serves four people:
Ingredients
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1 pound of sliced button mushrooms
- 1 tablespoon of red cooking wine (optional)
- 1 teaspoon of fresh thyme leaves
- 2 teaspoons of dry sherry
- 1 teaspoon of Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Start by melting the butter with the olive oil in a 12-inch cast-iron skillet over medium-high heat. Add the mushrooms and garlic to the pan. Cook, stirring occasionally, until the mushrooms are tender and have released their liquid. This should take about 4 to 5 minutes.
Next, add the sherry, Worcestershire sauce, thyme, and season with salt and pepper to taste. If desired, add a tablespoon of red cooking wine to enhance the flavor. Sauté for an additional minute or two, then remove the pan from the heat. The liquids will combine to create a flavorful sauce.
Meanwhile, season your steak generously with salt and pepper. Heat the remaining butter in a large skillet over medium-high heat. Sear the steak on all sides and cook to your desired doneness. For a medium-well steak, cook until an internal temperature of 145°F is reached, which should take about 3 to 5 minutes.
Remove the steak from the pan and let it rest for at least 3 minutes before slicing. Serve the steak with the sauteed mushrooms on top, garnished with fresh parsley if desired. Enjoy!
Tips and Variations
- For a richer flavor, use a mixture of olive oil and butter when cooking the mushrooms.
- White button mushrooms, cremini mushrooms, or baby bella mushrooms work well for this recipe. Avoid larger mushrooms like portobello mushrooms.
- Sauteed mushrooms can also be served as a side dish with other meats like pork or chicken, or even on baked potatoes.
- If you want to add some heat, season the mushrooms with garlic powder and black pepper.
- For a more savory flavor, serve with a squeeze of fresh lemon juice.
- The key to sauteing mushrooms is patience. Allow them to cook until they release their moisture and brown nicely.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Enjoy this delicious and flavorful dish with your family and friends!
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Chicken and mushroom one-pot
Mushrooms are a versatile ingredient that can be paired with various meats, including chicken. Here is a recipe for a delicious and creamy chicken and mushroom one-pot that is perfect for a quick and easy weeknight dinner or a packed lunch.
Ingredients
- 5 chicken breasts
- 45 g (6 tbsp) plain (all-purpose) flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- Oil, for frying
- 250 g of mushrooms (you can use baby bellas, white button mushrooms, oyster mushrooms, shiitake mushrooms, or portobellos)
- 1 cup of chicken broth (you can add a little white wine, if you like)
- 2 tbsp extra virgin olive oil
- 1 tbsp butter
- 2 cloves of garlic, minced
- 2 green onions, chopped
- 1/4 to 1/3 cup of heavy cream (optional)
- Fresh parsley, for garnish (optional)
Instructions
- In a large bowl, combine the flour, salt, and pepper. Pat the chicken breasts dry and season with additional salt and pepper, if desired. Dredge the chicken in the flour mixture, shaking off any excess.
- Heat oil in a large frying pan over medium-high heat. Add the chicken to the pan and cook for 3-4 minutes on each side, or until golden brown. Work in batches if necessary to avoid crowding the pan. Transfer the cooked chicken to a plate and set aside.
- In the same pan, add a little more oil if needed, and add the mushrooms. Sauté for 5-7 minutes, or until the mushrooms are golden brown and have released their moisture. Add the garlic and cook for an additional minute, stirring frequently.
- Pour in the chicken broth and white wine, if using, and scrape up any browned bits from the bottom of the pan. Stir in the butter, green onions, and heavy cream, if using. Simmer for 3-5 minutes, or until the sauce has thickened.
- Return the chicken to the pan, nestling it into the sauce. Simmer for an additional 2-3 minutes, or until the chicken is heated through and cooked to an internal temperature of 165 degrees F.
- Serve the chicken and mushroom over rice, mashed potatoes, or your favourite vegetables. Garnish with fresh parsley, if desired.
Tips:
- This recipe can be made ahead and frozen for a quick and convenient meal. Simply thaw overnight in the refrigerator and reheat thoroughly in the oven or on the stovetop.
- For a lighter option, you can omit the heavy cream and add a little more chicken broth for a silky, cream-free sauce.
- Always use a meat thermometer to check the doneness of your chicken to ensure it is cooked thoroughly.
- Feel free to experiment with different types of mushrooms to find your preferred variety.
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Frequently asked questions
Mushrooms are a versatile ingredient that can be paired with a variety of meats, including beef, chicken, pork, lamb, and sausage.
Mushrooms go well with beef in the form of steak, stroganoff, burgers, and chilli.
Chicken and mushroom is a classic combination that can be used in a one-pot supper, pasta, or pot pie.
Pork and mushroom can be combined in dishes such as dumplings, sausage, and a mushroom gravy roast.
Lamb ragout is a hearty dish that combines ground lamb and mushrooms. Mushrooms can also be added to sausages.
