Recipe for Teriyaki Steak and Mushrooms - instadessert

Ingredients:

4 6 oz. boneless beef top sirloin steaks
8 oz. mushrooms, sliced
½ cup onion, sliced
1/3 cup Teriyaki sauce
1 tsp. seasoned salt
½ tsp. ground black pepper

Directions:

Recipe for Cream of Mushroom Soup - instadessert

Ingredients

4 Tbsp olive oil
4 Tbsp butter
2 pounds (900 g) cremini (or button) mushrooms, (roughly chopped or sliced 1/8-inch thick)
Small handful of shiitake mushrooms (chopped)
3/4 cup minced shallots (6 ounces, 170 g)
3 cloves garlic, minced (3 teaspoons)
1 teaspoon kosher salt
3/4 teaspoon dried tarragon
4 cups (1 liter) chicken stock
1/2 (120 ml) cup heavy cream
1/2 teaspoon freshly ground black pepper (more or less to taste)

Directions

Recipe for Spicy Mushroom Fettuccine - instadessert

INGREDIENTS

450g fettuccine pasta
50g butter
80g finely diced onion
3 cloves garlic
450g fresh sliced mushrooms
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried parsley
350ml whipping cream
240ml pasta sauce
1 teaspoon crushed chilli flakes

INSTRUCTIONS

1.Bring a pot of lightly salted water to boil. Cook pasta for 8 to 10 minutes then drain.
2.Melt the butter over medium heat in a larger frying pan. Add the onion and garlic and cook until softened, then add the sliced mushrooms, oregano, basil and parsley. Stir until the liquid from the mushrooms has evaporated.
3.Pour in cream and bring to the boil. Stir in the pasta sauce and chilli flakes into the cream. Stir occasionally, until the sauce is thick.
4.Pour sauce on fettuccini.