Glazed Medallions with Mushrooms

(NC) – This classic combination of steak and mushrooms is ready in minutes. With a little forward thinking, you can choose to use Marinating Medallions and marinate before cooking.

printfriendly pdf button   Glazed Medallions with Mushrooms   RecipesNow.com
question mark icon dc 24x24   Glazed Medallions with Mushrooms   RecipesNow.com

Glazed Medallions with Mushrooms

printfriendly pdf button   Glazed Medallions with Mushrooms   RecipesNow.com
question mark icon dc 24x24   Glazed Medallions with Mushrooms   RecipesNow.com

Glazed Medallions with Mushrooms

Rate It!
Votes: 0
Rating: 0
Rate this recipe!
Add to FavouritesAdd to Menu Planner
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
Add to Shopping List
This recipe is in your Shopping List
Makes Servings
Units
Ingredients
Makes Servings
Units
Ingredients
Rate It!
Votes: 0
Rating: 0
Rate this recipe!
Add to FavouritesAdd to Menu Planner
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Combine Diana Sauce, lemon juice, garlic, green onions and rosemary in bowl. Remove 1/4 cup (50 mL) for basting.
  2. Cut mushrooms into large chunks, keeping oyster mushrooms whole. Toss with onion, and salt and pepper to taste. Pan-fry in butter in nonstick skillet over medium heat for about 12 minutes or until slightly caramelized and liquid has evaporated. Stir in Diana Sauce mixture; heat through.
  3. Meanwhile, season medallions with salt and pepper to taste. Grill over medium-high heat for 5 to 6 minutes per side for medium-rare, brushing with reserved sauce occasionally. Let stand for 5 minutes.
  4. Serve each topped with pan-fried mushrooms.
Notes

Nutritional Information

Per Serving: 305 Calories, 29 g protein, 10 g fat, 25 g carbohydrate. Excellent source of iron (25%DV) and zinc (69%DV), source of vitamin D (10%DV), 14%DV sodium.

Share this Recipe
From The Web:

Be the first to comment

Leave a Reply