Sarah Brown
Mushrooms are a versatile ingredient that can be paired with a variety of meats. They are commonly used as a topping for steak, either sautéed or in a sauce, and can also be cooked with beef in dishes such as stews and chillis. Mushrooms are also used in chicken dishes, as well as lamb, pork and sausage. They can be grilled, roasted, sautéed, or used in sauces and gravies to add flavour and nutrition to meat-based meals.
| Characteristics | Values |
|---|---|
| Meat | Steak, Lamb, Bacon, Chicken, Beef, Ham, Fish, Seafood, Cod, Oyster, Prawn, Salmon, Pork, Prosciutto, Crab, Veal |
| Cheese | Parmesan, Cheddar, Mozzarella, Goat Cheese, Paneer, Blue Cheese, Mascarpone, Ricotta, Burrata |
| Herbs | Cilantro, Parsley, Garlic Powder, Onion Powder, Salt, Chili, Basil, Chives, Cinnamon, Garam Masala, Kadai Masala, Curry Powder, Ground Coriander, Cumin, Turmeric, Clove, Black Pepper, Rosemary, Thyme, Marjoram, Dill, Tarragon, Oregano, Aniseed, Mint, Kefir Lime Leaves, Lemongrass, Bay Leaf, Chinese 5 Spice, Chervil |
| Spices | N/A |
| Alcohol | Bourbon, Red Wine, White Wine, Dry Rosé, Vodka, Whisky, Sherry, Gin |
Explore related products
What You'll Learn
Mushrooms and steak
Steak and mushrooms are a match made in heaven, with the umami flavour of mushrooms complementing the rich, meaty taste of steak. This combination is so iconic, it has its own calorie count: 1 steak with 1/2 cup mushrooms contains 621 calories.
There are many types of mushrooms that pair well with steak. Cremini mushrooms, also known as "baby bellas", are smaller and richer in flavour than their grown-up versions, portobellos. With a combination of umami and an earthy taste, creminis are a perfect match for steak. Sautéed with butter and herbs, they make a delicious side dish. Portobello mushrooms are also a great choice and can be used interchangeably with cremini mushrooms, although they have different cook times and water contents.
Other varieties of mushrooms that go well with steak include white button, oyster, and shiitake. Maitake mushrooms are another option, and they can be used in a broiled top sirloin steak dish. King oyster mushrooms are meatier and offer a robust foundation for heartier recipes, so they could be a good choice for a steak dish too.
Steak and mushrooms is a popular combination, and it's easy to see why. With so many types of mushrooms to choose from, you can create a variety of flavourful and hearty dishes.
Mushrooms and Cows: A Healthy Mix?
You may want to see also
Mushroom sauce with chicken
Mushrooms are versatile and pair well with a variety of meats, including steak, lamb, bacon, chicken, beef, and ham. They add flavour and nutrition to meals, and their umami taste enhances the rich flavours of meats like steak.
Chicken with mushroom sauce is a popular dish, and there are several ways to prepare it. Here is a guide to making chicken with a creamy garlic mushroom sauce, a delicious and comforting meal that can be prepared in under 30 minutes.
Ingredients
- Skinless, boneless chicken breasts
- Salt and pepper
- Butter and/or olive oil
- Italian seasonings or Herbs de Provence
- Button mushrooms or a mix of wild mushrooms
- Shallots
- Garlic
- White wine
- Chicken broth or stock
- Heavy cream
- Dijon mustard
- Fresh herbs (optional): rosemary, thyme, parsley, tarragon, basil
- Flour (optional)
Method
- Season the chicken breasts with salt and pepper and dust with flour (optional). The flour will give the chicken a light, crispy coating and helps the sauce stick to the meat.
- Pan-fry the chicken in butter and/or olive oil until golden and crispy. Transfer the chicken to a plate.
- In the same pan, melt some butter and add the mushrooms, shallots, and garlic. Sauté until the mushrooms are golden and the shallots and garlic are soft.
- Deglaze the pan by adding white wine. This lowers the temperature, preventing burning, and infuses the sauce with more flavour.
- Add the chicken broth, heavy cream, Dijon mustard, salt, and pepper to the pan. Bring the sauce to a boil and cook for about two minutes.
- Return the chicken to the pan with the sauce and simmer for about 10 minutes.
- Garnish with fresh herbs, if desired.
This creamy mushroom sauce is an excellent pairing for chicken, adding richness and flavour to the lean meat. It can be served with a side of roasted vegetables or over rice or noodles for a filling meal.
Bioluminescent Mushrooms: Reproductive Secrets Unveiled
You may want to see also
Mushroom and beef stew
Mushrooms are a versatile ingredient that can be paired with a variety of meats, including steak, lamb, bacon, chicken, beef, and ham. They are especially well-suited for beef stews, creating a hearty and comforting dish perfect for chilly days.
Ingredients:
- Beef chuck roast marbled with fat
- Mushrooms (button, cremini, chanterelles, oyster, or any combination)
- Carrots
- Baby Yukon potatoes
- Yellow onion
- Garlic cloves
- Olive oil
- Cornstarch
- Beef stock or broth
- Red wine
- Salt and pepper
- Bay leaf (optional)
- Celery (optional)
- Parsnips (optional)
- Bacon (optional)
Instructions:
- Preheat your oven to 325°F.
- Pat the beef dry and season with salt and pepper.
- In a large soup pot or Dutch oven, heat olive oil over medium-high heat.
- Brown the beef in batches for about 5 minutes per batch. Remove the beef from the pot and set aside.
- In the same pot, add sliced bacon (optional) and cook until crisp. Remove and set aside.
- Add the sliced mushrooms, carrots, and onions to the pot. Sauté until softened.
- Return the beef and bacon to the pot. Add the garlic and potatoes.
- Pour in the beef stock or broth and red wine, ensuring the liquid covers the ingredients.
- Bring the stew to a gentle boil, then reduce the heat to a simmer.
- Cover the pot and transfer it to the oven. Cook for 3-4 hours until the beef is tender and the stew has thickened.
- Taste the stew and adjust seasoning if needed.
- If you prefer a thicker consistency, create a cornstarch slurry by mixing cornstarch with water and stirring it into the stew.
Your mushroom and beef stew is now ready to be devoured! Serve it with a side of crusty bread, rice, or garlic bread to soak up all the delicious gravy. Enjoy the rich flavours and the warmth it brings to your body and soul.
Drying Shiitake Mushrooms: Best Techniques and Practices
You may want to see also
Explore related products
Mushroom and lamb ragout
Mushrooms are versatile and can be paired with a variety of meats, including steak, lamb, bacon, chicken, beef, and ham. They add flavour and nutrition to meals, especially when blended with ground meat. One such flavourful combination is the mushroom and lamb ragout, a hearty and comforting dish. Here is a step-by-step guide to making this delicious meal:
Ingredients
- Lamb
- Mushrooms
- Cooking oil
- Salt and pepper
- Garlic
- Tomatoes
- Tomato paste
- Cinnamon
- Nutmeg
- Italian herbs
- Red wine
- Bay leaf
- Sour cream (optional)
- Fresh rosemary (optional)
Instructions
- Cut the lamb into 8 to 10 large pieces and season with salt and pepper.
- Heat oil in a large skillet over medium-high heat.
- Add the lamb pieces and cook until a golden crust forms on both sides, approximately 4-5 minutes per side.
- In the same skillet, add mushrooms and cook until browned, about 7 to 10 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Pour in broth and red wine, scraping up any browned bits from the bottom of the skillet.
- Bring the mixture to a simmer and cook until the liquid is reduced by one-third, about 3 minutes.
- If using pasta, add it at this stage and nestle it into the liquid. Cover and simmer until the pasta is al dente, about 4 to 5 minutes.
- Return the lamb to the skillet, along with any accumulated juices, and heat through for about 1 minute.
- Add tomatoes and rosemary, stirring to combine.
- For an extra touch of flavour, add a dollop of sour cream and garnish with fresh rosemary before serving.
This lamb and mushroom ragout is best enjoyed with pasta, such as pappardelle, or simply on its own. It's a flavourful and comforting dish, perfect for a weekend meal, and the leftovers taste even better the next day. Enjoy the process of creating this hearty dish and savour every bite!
Mushrooms: A Natural Remedy for Bloating?
You may want to see also
Mushroom and pork dumplings
Mushrooms are versatile and can be paired with a variety of meats, including steak, lamb, chicken, and pork. They add flavour and nutrition to ground meat dishes. One delicious way to combine mushrooms and pork is to make dumplings.
Ingredients:
For the filling:
- 2 ounces dried shiitake mushrooms
- 1 cup boiling water
- 2 cups finely chopped Napa cabbage
- 1/2 teaspoon kosher salt, plus more to taste
- 1 pound ground pork
- 1/2 teaspoon Sichuan pepper flakes
- 1/2 teaspoon black pepper
- 2 cups minced fresh shiitake mushrooms
- 1/2 cup chopped scallions, plus more for garnish
- 2 tablespoons finely minced shallots
- 1 tablespoon finely minced garlic
- 1 tablespoon finely minced ginger
- 2 tablespoons soy sauce (more, if needed)
- 2 tablespoons Shaoxing wine or other preferred rice wine
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon ground coriander
For the wrappers:
- 1 package Shanghai-style dumpling wrappers (50 count)
- Water to moisten
- 1/4 teaspoon toasted sesame seeds
For the dipping sauce:
- 2 tablespoons soy sauce
- 3 tablespoons Chinkiang black vinegar
- 1 tablespoon sesame oil
- 1/2 tablespoon sugar
- 1/2 teaspoon finely minced ginger
- 2 tablespoons homemade Sichuan Chili Oil (both the oil and flakes), more to taste
Method:
Start by making the filling. Place the dried shiitake mushrooms in a bowl and cover with the boiling water. Allow to rehydrate for at least 2 hours, or overnight. This will produce a "mushroom liquid" that will add flavour and moisture to the filling. Once rehydrated, reserve 1/2 cup of the liquid and finely chop the mushrooms.
Next, prepare the cabbage by slicing the leaves lengthwise into thin strips and then chopping them crosswise. Squeeze the cabbage dry and add it to a large bowl with the ground pork. Add the Sichuan pepper flakes, black pepper, and 1/2 teaspoon of salt to the bowl. Using chopsticks, swirl the meat in a clockwise direction while gradually adding 4 tablespoons of the reserved mushroom liquid. Keep swirling until the liquid is fully incorporated.
To the bowl, add the fresh and dried shiitake mushrooms, cabbage, scallions, shallots, ginger, garlic, soy sauce, Shaoxing wine, sesame oil, and ground coriander. Use your hands to mix the filling until it is thoroughly combined. Test the flavour of the filling by pan-frying a small spoonful in a non-stick skillet for 1-2 minutes on each side. Adjust the seasoning if needed.
Now it's time to assemble the dumplings. Lay one dumpling wrapper on a flat surface or in the palm of your hand. Dip your finger in water and moisten the edge of the wrapper. Place a scant tablespoon of filling in the centre of the wrapper. Fold the wrapper in half and pinch the edges together tightly, removing any air bubbles. This will create a half-moon shape. Take the corners of the half-moon and bring them together, creating a fold in the centre of the filling. Wet the corners and pinch them together, forming a round dumpling shape that resembles a sailor's hat. You can also experiment with different shapes, as long as the filling is completely encased in the wrapper.
Line a bamboo steamer with parchment paper and cut holes in the paper to allow steam to escape. Place the steamer over a pan or wok and add water to a level of about 2 cm from the bottom of the steamer. Arrange the dumplings in a single layer on the parchment paper, ensuring they don't touch and leaving space for them to expand during steaming.
Steam the dumplings for about 5-7 minutes on medium-high heat until they are cooked through. Serve immediately with the dipping sauce. The dipping sauce can be made by combining soy sauce, Chinkiang black vinegar, sesame oil, sugar, minced ginger, and Sichuan Chili Oil. Adjust the quantities and add more chilli oil to taste.
These pork and mushroom dumplings make a delicious and comforting meal, perfect for satisfying your dumpling cravings!
Gill Mushrooms: Heterothallic or Not?
You may want to see also
Frequently asked questions
Mushrooms are a versatile ingredient that can be paired with a variety of meats. Here are some combinations:
- Steak and mushrooms
- Chicken and mushroom
- Pork and mushroom
- Lamb and mushroom
There are a plethora of recipes that use meat and mushroom combinations. Here are some ideas:
- Chicken and mushroom one-pot
- Mushroom and beef stroganoff
- Pork and mushroom dumplings
- Mushroom and sausage chili
- Mushroom and port turkey wellington
When cooking with meat and mushrooms, here are some tips to enhance the flavour and texture:
- Sauté the mushrooms before adding them to a dish
- Use a mixture of olive oil and butter for cooking the mushrooms
- Add red cooking wine to enhance the flavour of the mushrooms
- Use mushrooms as a meat substitute to make a dish more nutritious and wholesome
