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Steak and Mushrooms…Yum.

Like Batman and Robin, Lucy and Ethel, Mr. Roarke and Tattoo, they were perfect together….with meat being the star and the mushrooms happy to play sidekick.

But not anymore.

By having some fun with the fungi, trying different cooking methods and flavor combinations, you can now give mushrooms the starring role.

Serving your steak as a side may bruise its ego a bit, but the only loss you’ll experience will be in your weight!

Try to use a mix of mushrooms if you can– some wild, some domestic– the different tastes and textures really stand out in this simple preparation.


1 lb. brown or wild mushrooms

1 t. anchovy paste

1/2 cup vermouth

1 shallot, thinly sliced

2 T. minced garlic, more if you love it

Sea Salt or Kosher Salt to taste

Red pepper Flakes to taste

1 T. fresh rosemary, chopped

2 T. chopped parsley, added after cooking

Preheat the oven to 425. Spray a small Pyrex roasting dish with cooking spray.

Dissolve the anchovy paste in the vermouth and put it in the dish.

Toss in the mushrooms, garlic, shallots, salt, red pepper and rosemary and roast, uncovered, for about 30 minutes, stirring halfway through.

Let sit a few minutes before serving. Top with fresh parsley if you like.


Once you have a batch of any of the Magic Mushrooms in your fridge, you’ll find lots of ways to use them.

They’re great tucked into¬† a Magic Mushroom Omelet, as a skinny crostini, as a pureed soup or just as a stand alone snack.


About Lisa McRee

After 25 years as a local and network anchor, Lisa was just another American mother struggling, and failing, to lose weight. Finally, she cracked the code, and lost 30 pounds, quickly and for good, by doing what she loves: reporting, cooking and eating! The Skinny is the inside story on how she did it, and how you can, too!
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  1. Jeannie says:

    Hi Lisa! Just found your blog, and love your common sense approach. A question, however, about the Magic Mushroom recipe…we are non-drinkers, so vermouth is not in my pantry. What would you suggest using so I don’t have to buy a bottle for one recipe? Could chicken/vegetable stock be substituted?

    • Lisa McRee says:

      Hi, Jeannie…Glad you found us! And, yes! You can absolutely substitute broth…beef, chicken or veggie broth will all work and will add great “meaty” flavor to those meaty mushrooms! After using as a side dish one night, you can use them in an egg white omelet or a veggie wrap (using high fiber, 100 calorie wraps) the next day… Sometimes I just have them as an emergency afternoon snack! Good luck! xolmc

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