Don't Throw It Out
On Monday I shared with you a kitchen mishap, if you will. A recipe that didn't turn out as lovely on the plate as it had in my mind. Oh well, those things happen, and while we didn't eat a lot of it, I wasn't going to let the entire thing go to waste. So I had all these sauteed mushrooms just asking to be used in a yummy way. It just so happened I was planning grilled steaks the next night, so I thought "Mmmmm steak...mushrooms....this seems like a sign from above. I mean how many times have you been at your favorite steakhouse and they asked if you would like to add mushrooms and onions to your steak? I'm guessing a lot! Many times I ask if I can just get the mushrooms on the side instead. They make a great little side dish and that way I can have some of my steak with them, and eat some on their own. Heck, I love mushrooms so much I could probably make a whole meal out of them alone, but that's hard to do when a beautiful juicy steak is staring at me from the case just begging to make it to my plate! I took those leftover mushrooms, added a few new things and presto~ the perfect topper for our sirloin steaks. Don't worry if you missed by blunder on Monday, I will share the entire recipe with you from start to finish. The next time you think you've ruined a meal, take a second look and see if any of it can be salvaged~ you never know what yummy treasures you'll find!
until browned, about 10 minutes. Add salt, pepper and chicken stock.
Boil for 3 minutes until slightly reduced. Add Worcestershire, steak
sauce and grill seasoning. Reduce heat and all to simmer for 5 minutes.
Add parsley. Remove w/ a slotted spoon and serve over your favorite
steak.
Steak at Very Good Recipes
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