Showing posts with label mushrooms. Show all posts
Showing posts with label mushrooms. Show all posts

Sunday, December 1, 2013

Salisbury Steak with Mushroom Gravy

Food Lust People Love: Pan-fried ground beef patties seasoned with onions and beef stock cubes make a wonderful budget meal, especially smothered in homemade mushroom gravy.
Using a beef stock cube instead of salt when seasoning ground beef ramps up the beefy flavor of burger patties and Salisbury steak. 

This week’s Sunday Supper theme is “Got You Covered” and this easy recipe qualifies in two ways.  First, the lovely mushroom gravy!  It will cover anything with deliciousness.  And secondly, the Salisbury steak, just a fancy way of saying hamburger patty without a bun, is a quick and relatively inexpensive beef option.  If you are on a budget, it’s got you covered.

Budget aside, it’s one of our family favorites and I often make Salisbury steak with ground lamb and serve it with mint sauce instead of gravy.  In that case, we just call them lamb patties.

For the steaks:
1 small onion (About 5 1/2 oz or 155g, before peeling)
2 beef stock cubes
2 eggs
1/2 teaspoon freshly ground black pepper
About 2 lbs 6 oz or 1 kg ground or minced beef
Olive oil for panfrying

For the gravy:
Drippings from pan-frying Salisbury steaks
2 rounded tablespoons flour
About 8 3/4 oz or 250g Swiss brown mushrooms or mushrooms of your choice
About 8 3/4 oz or 250g baby mushrooms or mushrooms of your choice

Chopped flat-leaf parsley for garnish, if desired.

Peel your onion and cut it into quarters.  Blend it to a paste with the stock cubes, eggs and black pepper.   I used my hand blender but you can put it in a proper blender as well.  I have tried using my food processor and it doesn’t get out all the chunks but if yours does, you could use that as well.  You are looking for a homogeneous, thick, lump-less liquid.

Put the beef in a large mixing bowl and add in the onion/egg paste.

Mix well with your clean hands or a spoon.

Shape it into patties and, if not cooking immediately, place on a plate covered with cling film.  This makes the patties easier to remove from the plate.

Cover with more cling film and refrigerate until you are ready to cook.  I made five patties, which look rather large (about 7oz or 200g each) to start, but remember that they shrink when cooked.  Of course, you can make smaller patties if you are catering for smaller appetites.

To cook the patties, drizzle a little bit of olive oil into a large non-stick skillet.  Panfry for several minutes on each side, making sure to get a nice brown crust on the patties.

Meanwhile, slice your mushrooms if they are larger than bite-sized.  Little ones can be left whole.  Set aside.

When the patties are cooked to your liking inside, remove them to a platter and keep warm.  (Since this is ground beef, I feel honor bound to tell you that US health authorities recommend cooking until they reach an internal temperature of 160 °F or 71.1 °C.  Do with that what you will.)

Now it’s time to make the gravy.  Use your spatula to loosen all the sticky browned bits from the pan.

Add your flour to the pan drippings and stir until all the flour is absorbed.

Tip in your mushrooms, turn the heat down to low and add a lid.

As the mushrooms cook down, the liquid they release will make a wonderful gravy.  Stir every few minutes to avoid lumps in your gravy.

After the mushrooms are completely cooked, if you prefer a thinner gravy, you can also add some water, stirring constantly, till it reaches the consistency you like.

Serve the gravy covering your Salisbury steaks and any accompanying side dishes like rice or mashed potatoes. I can also recommend these golden marquis potatoes as a great accompaniment. 

Food Lust People Love: Pan-fried ground beef patties seasoned with onions and beef stock cubes make a wonderful budget meal, especially smothered in homemade mushroom gravy.


Covered Appetizers and Entreés

Covered Desserts

Not Sure What To Do? We Got You Covered!

Pin these Salisbury Steaks with Mushroom Gravy! 

Food Lust People Love: Pan-fried ground beef patties seasoned with onions and beef stock cubes make a wonderful budget meal, especially smothered in homemade mushroom gravy.

Saturday, July 27, 2013

Mushrooms Provençal for #RandomRecipeChallenge

This month for the Random Recipe Challenge we are celebrating a big anniversary: number 30. Not 30 years, but still, 30 months is a great accomplishment in the world of blogging.  I wish I could say that I’ve been participating that long but I can say that I have enjoyed every challenge I have accepted.  Rather than choosing a theme, for this anniversary month dashing Dom from +belleau kitchen has set 30 as the target.  Count forward on the bookcase to your 30th cookbook.  Either open to the 30th page (which I did first but there wasn’t a recipe at all) or open randomly (which I did second) and make the first recipe you see.

My 30th book was Richard Olney’s Simple French Food, a classic in food writing circles.  I adore Richard Olney and I adore this book but I have to admit, when I opened it to Mushrooms Provençal, I was a bit disappointed.  Sautéed mushrooms didn’t sound very exciting.  But, after making them as a side dish, we all decided that they were fabulous and worthy of being the star of the meal.  So instead of grilling a steak which they would accompany, I folded a few in a simple omelet and served extra on the side.  The perfect evening meal.  And I will never underestimate Mr. Olney again.

4-5 tablespoons olive oil
1 lb 10 oz or 750g Swiss brown or other mushrooms
Sea salt
3 large cloves garlic
1 handful parsley
1 handful crumbled half-dried bread (I chopped mine up with a large knife.)
Black pepper
1/2 lemon
Glass of wine – optional but highly recommended – for the cook

Rinse your mushrooms briefly to get rid of any dirt that might be clinging to them and drain them well in a colander.  Cut the tough stem ends off.  Small mushrooms can be left whole but larger ones should be cut in halves or quarters.

Puree the garlic in a mortar with a pestle and chop your parsley finely.

Heat your oil in a large frying pan and add the mushrooms and a good sprinkling of sea salt.  Sauté over a medium high heat, stirring or tossing every few minutes, until the mushrooms take on a golden color.

Choose a bigger pan.  This was hard to stir and toss until the mushrooms had reduced in size.

Add in the garlic and parsley.  Stir well.

Give the whole pan a good couple of grinds of fresh black pepper and add in the breadcrumbs.

Taste for salt and add a little more if necessary.

Squeeze your lemon half over the mushrooms.  Stir or toss again.


Or add them into an omelet.

Beat a couple of eggs with a dash of milk.  Have a sip of wine.

Add a knob of butter to a non-stick skillet.  Once it has melted, pour in the egg/milk mixture and add some Mushrooms Provençal.

Cook until the eggs are almost set.  Add a few slices of cheddar or other cheese, if desired.  Have a sip of wine.

Fold over.  Neatness doesn't count.  Have another sip of your wine.

Slide the omelet onto a plate, sprinkle with some black pepper and add more mushrooms.  Enjoy!

Sunday, July 21, 2013

One-Pan Full English Fry-up

Full English Fry-up is a quick, easy and delicious one-pan breakfast that includes all the traditional parts - bacon, sausage, tomatoes, mushrooms and eggs.

Food Lust People Love: Full English Fry-up is a quick, easy and delicious one-pan breakfast that includes all the traditional parts - bacon, sausage, tomatoes, mushrooms and eggs.

Years ago, I was watching a Jamie Oliver show – one of his very first ones from the era of his second published cookbook – and he was working all night in a friend’s restaurant, baking the bread for the next day.  After putting in some long, hot hours, he started a one-pan fry-up.  It reminded me of our very late dinners (or very early breakfasts) back in Abu Dhabi.  As I mentioned way back in January, we often cooked a full English breakfast at the end of a night out.  It is indeed a delight after a long night out, but they are equally tasty earlier in the evening as an alternative dinner.

We often have breakfast for dinner and the rest of the family would like pancakes or waffles, and I mostly give in, but this would be my choice every time.

A genuine full English breakfast would also include black pudding, but my local grocery store was out of stock, and baked beans, which are not my favorite.  If my elder daughter and/or husband were in residence, I would have had to add the Heinz baked beans.  They have to be Heinz.  Just so you know.

Also, I’ve made enough for two diners but, in this same pan, I’ve added bacon and sausages enough for four and still have room for four eggs.  Double either the mushrooms or tomatoes (not both) and you’ll be fine.

Ingredients to serve two
2 medium tomatoes
4 medium brown mushrooms
2 rashers or slices back bacon
2 good quality English sausages
Olive oil
2 fresh eggs
Sea salt
Black pepper
Bread for toast, and butter, if desired.

Cut off the stem end of your tomatoes and then cut them in half through the middle, so you see a cross section of the tomato.  Clean your mushrooms and trim the hard stems.

Add your bacon and sausage to a large non-stick skillet.  Cook until the bacon and sausage are both browned.

Drizzle in a little olive oil if the bacon and sausage haven't given off any grease and add in the halved tomatoes, cut side down, and mushrooms and cook until they are also browned and roasty looking. Then turn them over to brown the other side.

Arrange the bacon, sausage, tomato halves and mushrooms evenly around the pan and make spaces for frying your eggs.

Put your bread in the toaster, if serving.

Crack one egg at a time in a small bowl and gently add each to the pan.

Push the button down on the toaster.  Cook your eggs until they are the doneness you desire.  We like runny yellows, so this doesn’t take but a few minutes.  Season the eggs with sea salt and pepper.

Food Lust People Love: Full English Fry-up is a quick, easy and delicious one-pan breakfast that includes all the traditional parts - bacon, sausage, tomatoes, mushrooms and eggs.

Remove the toast from the toaster and butter, if desired.  Serve each person bacon, sausage, tomatoes, mushrooms, an egg and toast.


Food Lust People Love: Full English Fry-up is a quick, easy and delicious one-pan breakfast that includes all the traditional parts - bacon, sausage, tomatoes, mushrooms and eggs.

If you love breakfast for dinner like we do, you’ll want to have a look at all the other lovely Sunday Supper dishes this week.  Breakfast for dinner is the best!

Pin this One-Pan Full English Fry-Up!

Food Lust People Love: Full English Fry-up is a quick, easy and delicious one-pan breakfast that includes all the traditional parts - bacon, sausage, tomatoes, mushrooms and eggs.

Thursday, May 16, 2013

Tilapia with Mushrooms, Artichokes, White Wine, Lemon and a Completely Unreasonable Amount of Cream

Calling all heathens.  You know who you are.   We are about to have a biblical lesson.  Not a Bible lesson exactly but I want to talk about fish.  And listening to your mother, because she is probably right.

Who remembers when we didn’t know what tilapia was?  Never heard of it and then, seemingly, it was ubiquitous.  On every fishy crushed ice spread in every grocery store.  And bags and bags of frozen filets in the freezer section as well.  When tilapia first came to my attention, my mother and I were discussing it and she told me that tilapia was most likely the fish that the apostles were catching in Sea of Galilee.  How does she know these things?  She goes to church, people.  And apparently pays attention during the sermon.  After just a little research, I discovered she was so right!  In fact, in many regions, they call tilapia St. Peter’s fish.  I think that is kind of cool.

This dish is one of my summer favorites because my sister, Marta, always makes it when we are home for the long school break.  Upon finding lovely fresh tilapia filets in my local Carrefour supermarket, I wrote and asked her for the recipe.  Her instructions included the method and the ingredients but no amounts so I will try to quantify it for you.  But I imagine if you put a little more of this, or a little less of that, this will still be just as delicious.   I am pretty sure I put way more mushrooms than she would but they looked lovely and fresh that day.

1lb 10oz or 750g button mushrooms
6 filets of tilapia
Sea salt
Black pepper
3/4 cup or 170g butter
Drizzle of olive oil
1/2 cup or 120ml lemon juice
2 cans or jars of artichoke hearts (not marinated) - drained weight about 5 3/4 oz or 165g each
1 cup or 240ml dry white wine
2 cups or 480ml heavy cream
Optional:  flat egg noodles to serve this over.

Rinse the tilapia to make sure all the scales are gone.  I also tidy up the margins with a sharp knife because I am like that about fish.  You don’t have to.   Give the filets a good sprinkling of sea salt and a couple of good grinds of fresh black pepper.

Clean and slice your mushrooms and squeeze your lemons, if you are using fresh juice, which I highly recommend.

Drain your artichokes.  I had jars of the tiny ones so I didn’t cut them but you can half or quarter larger ones if you’d like.

Melt your butter in a large saucepan, preferably non-stick and add a drizzle of olive oil to keep it from burning.

Gently cook the fish in the butter, for a few minutes on each side.

No one said this was a diet dish. 

Remove the filets to a plate when just cooked through and cover them.

Tip your mushrooms and artichokes into the saucepan and sauté until the mushrooms have given up most of their moisture, stirring occasionally.  I put the lid on and turned the fire down because I wasn’t in any hurry but this shouldn’t take more than about 5-7 minutes.

Add in the lemon juice, white wine and whipping cream.  Give it a good stir and lower the flame to a simmer.  Cook until it thickens slightly, stirring occasionally.

(If you are serving this over egg noodles, this would be a good time to cook them according to package instructions.  If they are ready a little before the fish, drain them and put them back in the pot with a good glug of olive oil to keep them from sticking together.)

Slide the fish back into the sauce, making sure to add back all the juices that have accumulated on the plate as well, and carefully redistribute the filets around the pan.

Heat gently until the fish is warmed through and then serve.

I was serving this for a dinner guest so I put the noodles in a dish, added the tilapia and ladled the sauce over the whole thing.  It occurred to me afterwards that a light sprinkling of chopped parsley would have looked pretty but never mind.  The dish tasted delicious.  Kind of a stroganoff of tilapia, if that makes any sense to you.

Give each person a healthy serving of noodles, topped with mushrooms and artichokes and one filet.


I’m on a touring holiday right now with my mom so if I don’t answer comments right away, please know that I am still delighted when you leave them and will respond as soon as I have internet access again.