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Mushroom Supreme


Yumm-o to our tumm-o!You know when you come across an old recipe box; you are bound to find some treasures. This recipe box was no exception. Our friend Maurice was kind enough to share with the sister’s some of his mother’s recipes, which we were so thankful for. We tried this recipe and added a few of the sister’s touches to it and found it to be a must have when serving steak or seafood. It is rich and so very good!

Mushroom Supreme

Ingredients:

1 pound mushrooms, cleaned and sliced
Cracker Crumbs (Town House Flat Bread Crisps, Italian Herb or your favorite cracker)
4 tablespoons butter
1 small onion, diced
3 tablespoons fresh parsley, chopped
1 cup sour cream
1 cup mayonnaise
1 small jar pimentos, drained
¾ cup Italian bread crumbs
¼ cup sherry
Salt and pepper, to taste
1 cup grated sharp cheddar cheese

Directions:
Preheat oven to 325 degrees. Spray bottom of 8 x 8 casserole dish. Line the bottom of the dish with cracker crumbs. Place ½ of the sliced mushrooms on top of the crackers. In a medium skillet, add the butter and sauté the onions until translucent, add parsley. Mix together sour cream, mayonnaise, pimentos, bread crumbs, sherry and salt and pepper. Fold the onions into the sour cream and mayonnaise mixture. Pour half of the mixture on top of the mushrooms. Add remaining mushrooms and pour remaining mixture on top. Top with additional cracker crumbs and bake for 30 – 35 minutes. Top with cheese and bake for an additional 5 minutes or until cheese has melted.

Cajun Steak and Mushrooms

Cajun Steak and Mushrooms

This recipe makes the best gravy. Make sure you have plenty of rice and French bread. We believe, “that it is all in the gravy”.

Ingredients:

2 New York strip Steaks, room temperature

2 teaspoons Slap ya Mama, Cajun Seasoning

2 tablespoons olive oil

2 tablespoons flour

1 cup onions, sliced

¾ cup bell pepper, sliced

3 tablespoons garlic, minced

8 ounces mushrooms, sliced

2 tablespoons Creole mustard

Salt and pepper to taste

10 ½ ounces beef consommé

Directions:

Season steaks on both sides with Cajun seasoning.

Heat the oil in a large black skillet over medium high heat. Sear each steak on each side for 3 – 4 minutes.

Remove steaks and add the flour to the skillet. Reduce heat to medium. Cook for 4 – 5 minutes, stirring constantly, making a dark roux.

Add onions, bell pepper, garlic and mushrooms to the roux. Season vegetables with salt and pepper.

Raise the heat to medium high heat and add the consommé.

Bring the mixture to a boil, add steaks and continue to stir the sauce until it thickens about 5 minutes (turn steaks during this process). Add Creole mustard and simmer for a few minutes.

Cajun Steak and Mushrooms

Cajun Steak and Mushrooms

This recipe makes the best gravy. Make sure you have plenty of rice and French bread. We believe, “that it is all in the gravy”.

Ingredients:

2 New York strip Steaks, room temperature

2 teaspoons Slap ya Mama, Cajun Seasoning

2 tablespoons olive oil

2 tablespoons flour

1 cup onions, sliced

¾ cup bell pepper, sliced

3 tablespoons garlic, minced

8 ounces mushrooms, sliced

2 tablespoons Creole mustard

Salt and pepper to taste

10 ½ ounces beef consommé

Directions:

Season steaks on both sides with Cajun seasoning.

Heat the oil in a large black skillet over medium high heat. Sear each steak on each side for 3 – 4 minutes.

Remove steaks and add the flour to the skillet. Reduce heat to medium. Cook for 4 – 5 minutes, stirring constantly, making a dark roux.

Add onions, bell pepper, garlic and mushrooms to the roux. Season vegetables with salt and pepper.

Raise the heat to medium high heat and add the consommé.

Bring the mixture to a boil, add steaks and continue to stir the sauce until it thickens about 5 minutes (turn steaks during this process). Add Creole mustard and simmer for a few minutes.

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