Everyday Mom's Meals: Steak Season

Wednesday, April 29, 2015

Steak Season

At last, grilling season as returned! Well, for us, it never truly leaves, but you know what I mean. For many one of the first signs of spring is to return to cooking outdoors. You can smell it now, can't you?

During the hot summer months, I try really hard not to heat up the house with the oven or stove as much as I can. The grill usually takes care of the meat portion of the meal, but then I'm responsible for sides, and that's when I usually have to break my own rule. Sure, I can do cold potato or pasta salads, but sometimes we want more...that's where this recipe comes in. And I promise it's worth the little bit of heat it might put into the house.

I love mushrooms with steak, but not on top. We are kind of steak purists. We don't like anything taking away from the flavor of the meat itself, so instead we like them on the side. Just like we can get at our favorite steakhouse.

This is a totally new take on the traditional sauteed mushrooms I've made a thousand times. These are creamy! Just a hint of cream cheese gives them an unique flavor and texture that takes them to the next level!

If you have some steaks going on the grill this week, think about adding these to the menu too. You won't be sorry! 

Garlic Creamy Mushrooms
24 oz. large button mushrooms
3 large garlic cloves, minced
2 TBS beef broth
2-3 oz. cream cheese
1/2 tsp. dried oregano
1/2 tsp. dried rosemary
1 tsp. dried parsley, extra for garnish
3 tsp. grated Parmesan cheese
Salt and Pepper to taste
3 TBS butter
1 TBS olive oil

Preheat oven to broil. In a large skillet  melt butter over medium heat. Add oil. Mix. Add mushrooms. Don't move for about a minute, to allow to brown. Gently toss to brown on all sides. Add garlic and herbs. Keep tossing. When browned on all sides. move to outside of pan, as much as possible. Add broth. Remove from heat, stir in cream cheese until smooth. Stir to coat. Transfer to a baking dish and sprinkle with Parmesan cheese. Broil for about 5 minutes until cheese golden. 

Shared on The Country Cook May 1, 2015

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