Best Sauteed Portabella And Cremini Mushrooms Recipes

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GRILLED FLANK STEAK WITH SAUTEED PORTABELLA AND CREMINI MUSHROOMS



Grilled Flank Steak with Sauteed Portabella and Cremini Mushrooms image

Categories     Mushroom     Marinate     Kid-Friendly     Steak     Summer     Gourmet     Small Plates

Yield Serves 8

Number Of Ingredients 6

3 1/2 pounds flank steak
4 large shallots
1/3 cup balsamic vinegar
1/4 cup sugar
1/4 cup soy sauce
Accompaniment: portabella and cremini mushrooms

Steps:

  • Pat steak dry and cut crosswise at a 45° angle into 4 equal pieces. Season steaks with salt and pepper and transfer to a large resealable heavy-duty plastic bag. Chop shallots and in a bowl stir together with vinegar, sugar, and soy sauce. Pour marinade into bag. Marinate steaks, covered and chilled, turning bag over at least once, at least 2 hours and up to 2 days.
  • Prepare grill.
  • Remove steaks from bag and discard marinade. Grill steaks on a lightly oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side for medium-rare. (Alternatively, grill steaks in 2 batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks as cooked to a cutting board and let stand 10 minutes.
  • Cut steak at a 45° angle across grain into thin slices. Serve steak with sautéed mushrooms.

SAUTEED PORTABELLA AND CREMINI MUSHROOMS



Sauteed Portabella and Cremini Mushrooms image

Categories     Mushroom     Side     Sauté     Vegetarian     Quick & Easy     Vinegar     Fall     Shallot     Soy Sauce     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Serves 8

Number Of Ingredients 8

1 1/2 pounds portabella mushrooms
1 1/2 pounds cremini mushrooms
3 large shallots
1 stick (1/2 cup) unsalted butter
4 scallions (green parts only)
1/2 cup balsamic vinegar
5 tablespoons soy sauce
1/4 cup sugar

Steps:

  • Halve portabellas and cut into 1/4-inch-thick slices. Cut cremini into 1/4-inch-thick slices. Chop shallots and in a 12-inch heavy skillet cook half of shallots in half of butter over moderate heat, stirring, 1 minute. Add portabellas and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 minutes. Transfer portabellas to a bowl and keep warm, covered. Cook remaining shallots in remaining butter over moderate heat, stirring, 1 minute. Add cremini and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 10 minutes. Add portabellas to cremini and keep warm, covered. Mushrooms may be prepared up to this point 1 day ahead and chilled, covered.
  • Diagonally cut scallions into thin slices. In a bowl whisk together vinegar, soy sauce, and sugar. Heat mushrooms over moderately high heat until hot and add vinegar mixture. Boil mixture 3 minutes, or until liquid is reduced slightly, and stir in scallions.

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