Best 2 Saute Of Beef With Wild Mushrooms Recipes

Indulge in a culinary journey with this delectable sauté of beef with wild mushrooms. Originating from the heart of France, this classic dish combines the earthy flavors of wild mushrooms with tender beef, creating a symphony of textures and tastes. Whether you prefer the simplicity of Sauté of Beef with Wild Mushrooms or the creamy richness of Beef and Wild Mushroom Stroganoff, or the hearty goodness of Wild Mushroom Beef Stew, this article has something for every palate. Each recipe is carefully crafted to showcase the unique characteristics of wild mushrooms, offering a delightful and aromatic experience. So, gather your ingredients, fire up the stove, and embark on a culinary adventure that will leave your taste buds craving for more.

Let's cook with our recipes!

SAUTEED WILD MUSHROOMS

Sauteed Wild Mushrooms image

Provided by Ina Garten

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped garlic (6 cloves)
1 cup chopped flat leaf parsley

Steps:

Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

BEEF, VEGETABLE, AND WILD MUSHROOM SOUP

Beef, Vegetable, and Wild Mushroom Soup image

Provided by Martha Holmes

Categories Soup/Stew Beef Mushroom Vegetable Appetizer Quick & Easy Low Cal High Fiber Dinner Lunch Beef Shank Fall Winter Healthy Bon Appétit

Number Of Ingredients 12

Ingredients

1/4 cup extra-virgin olive oil
1 3/4- to 1-pound cross-cut meaty beef shank bone
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
2 tablespoons chopped fresh thyme, divided
3 bay leaves
2 cups chopped onions
1 1/2 cups diced celery
5 1/2 cups beef broth
2 14.5-ounce cans diced tomatoes in juice
1 large carrot, peeled, diced
1 large parsnip, peeled, diced
2 1/2-ounce packages dried porcini mushrooms

Steps:

Heat oil in large pot over medium-high heat. Add shank bone and meat cubes to pot. Sprinkle with salt and pepper. Sauté until meat is brown and juices are reduced to glaze, turning shank bone occasionally, about 15 minutes. Add 1 1/2 tablespoons thyme and bay leaves to pot; stir 1 minute. Add onions and celery; stir 3 minutes. Add beef broth, tomatoes with juice, carrot, parsnip, and mushrooms. Bring soup to boil. Reduce heat to medium-low, cover, and cook until beef is tender, about 1 hour 10 minutes. Discard shank bone and bay leaves. Season soup to taste with salt and pepper. Ladle into bowls. Sprinkle soup with remaining 1/2 tablespoon thyme and serve.

Tips:

To save time, use pre-cut beef strips or slice the beef against the grain for more tender results.
If you don't have wild mushrooms, you can use a combination of button, cremini, and shiitake mushrooms.
To get a nice sear on the beef, make sure the pan is hot before adding the meat, and don't overcrowd the pan.
Cook the beef in batches if necessary to avoid overcrowding the pan and steaming the meat.
Don't overcook the beef; it should be cooked to medium-rare or medium for best results.
To make a thicker sauce, add a cornstarch slurry (equal parts cornstarch and water) to the pan after cooking the beef and mushrooms.
Serve the sauté of beef with wild mushrooms over mashed potatoes, rice, or pasta.

Conclusion:

This sauté of beef with wild mushrooms is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beef is tender and flavorful, the mushrooms are earthy and aromatic, and the sauce is rich and creamy. This dish is sure to please everyone at your table.