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This is one of my Mom’s famous recipes.  It’s always made when there’s a bunch of family around for dinner since it’s quick, easy and inexpensive to make.  Did I mention it’s also really good?

Ingredients:

  • 1 lb sirloin or london broil thinly sliced
  • 5-6 cloves of garlic minced or squished through a garlic press
  • 1/2 tsp garlic salt
  • 5 tbsp mayonnaise
  • 4-6 sandwich rolls

Optional ingredients:

  • sauteed garlic mushrooms (2 tbsp butter, 2 cloves of garlic, 2 cups slices mushrooms)
  • cheese (OF COURSE!!!)
  • sauteed spinach
  • caramelized onions

So I’m making this sandwich with both the mushrooms and the cheese because it’s so good, but it doesn’t need it. Really. It’s really good with just the roll and steak. And for my vegetarian friends, it’s actually great with just mushrooms and cheese!

To get started, mix your meat strips with garlic salt and 3 minced or squished cloves of garlic. Set aside.

Then squish 2 cloves of garlic into the mayonnaise and mix.

In a nonstick pan, melt two tablespoons of butter.  Toss in your sliced mushrooms and sautee.

After approximately 6-8 minutes, when the mushrooms are almost fully cooked, add in 1-2 mince or squished cloves of garlic, and sautee until the garlic is cooked, another 1-2 minutes. Put into  bowl and set aside.

In the same pan, start cooking your beef strips…

Brown the strips, and I don’t mean lightly brown.  You want them to have a little color like this-

Set your beef aside in a bowl and wipe down the pan, since you’ll be using it one more time.

Now for the rolls…

Make sure your pan is hot (medium high heat), then spread the garlic mayonnaise thinly on the split rolls.

Grill the roll split side down, pressing on the crust of the roll with a spatula to make sure the mayonnaise make full contact.

Looks good doesn’t it!

Now lay on a layer of meat…

Now, you could stop here. It’s so good with just the steak and the roll.  But being the person I am…

of course I add mushrooms…

and cheese.

Type to you later people.  It’s lunchtime!

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This recipe is so yummy that even my 2 year old loves it.  Gotta have something to do with the vodka . It’s an oldie, but a goodie!

  • 3-4 mild Italian sausages
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced or pushed through a garlic press
  • 2 shallots, minced
  • 1/2 white or yellow onion, diced
  • 2 cups sliced mushrooms
  • 1 cup vodka
  • 1 cup chicken stock
  • 2 14 oz cans of diced tomatoes
  • salt and pepper to taste
  • 16 ounces pasta, such as rotelle or penne
  • 1/2 cup heavy cream, at room temperature
  • 1 tbsp corn starch
  • Approximately 1  cup of chopped or shredded basil, more if you like it!
  • Parmesan for sprinkling

Lightly brown the Italian sausage in a non stick pan for 5-7 minutes.  Just enough to firm them up and make them easier to cut. They do not have to be completely cooked at this point.  Pull sausages out of the pan and slice into 1/2 inch pieces.  Throw them back into pan and fry until browned and cooked thoroughly, about another 7-10 minutes.  Place sausage pieces into a bowl and set aside.

Start boiling pasta according to directions

Clean your current pan or be lazy like me and get out another pan.  Pour in olive oil and butter, then heat over medium high heat until butter is frothy but not browned.  Quickly stir in onion and shallots, cook for 2-3 minutes then add in mushrooms. Saute for an additional 5 minutes. Don’t forget to check to see if your pasta is done!!!!

Add vodka to the mushroom mix and cook until the liquid reduces by half. Next pour in chicken stock, tomatoes(including juice from cans), and garlic, then lower heat. Add sausage pieces back to pan.   Simmer for  10-15 minutes until flavors of your sauce are combined.

Whisk corn starch into cream until blended. Mix cream mixture with sauce and simmer until thickened, about 3 minutes.  Remove pan from heat and stir in pasta and 1/2 cup of the basil. Sprinkle parmesan and remaining basil on top.

I love serving this with french bread and a salad…    total pasta basics!

For a vegetarian version: Omit sausage, and chicken stock.  Substitute veggie stock , add  1/2 tsp fennel seeds  and 1/4 tsp red pepper flakes when putting in the tomatoes and garlic. I think fresh sliced fennel bulb might be a good addition to saute with the mushrooms and onion if you like as well. MMMMmmmmmMMMMMmmmm!

Ta-Da!!!!!!!

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