Mushroom Steak 'n' Linguine Recipe
Mushroom Steak 'n' Linguine Recipe photo by Taste of Home
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Mushroom Steak 'n' Linguine Recipe

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This creamy dish has lots of great earthy flavors; mushrooms and a bit of rosemary make it really special, too. This is sure to become a family favorite!
Recommended: 52 Date Night Dinners
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 8 ounces uncooked linguine
  • 1 pound beef top round steak, cut into thin strips
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 teaspoons olive oil, divided
  • 1 cup chopped sweet red pepper
  • 1/2 cup chopped onion
  • 1/2 pound sliced fresh mushrooms
  • 1 cup coarsely chopped fresh spinach
  • 1/2 teaspoon dried rosemary, crushed
  • 3/4 cup spreadable chive and onion cream cheese
  • 1/2 cup sour cream
  • 1 tablespoon whole milk

Nutritional Facts

2-1/4 cups: 635 calories, 29g fat (16g saturated fat), 129mg cholesterol, 411mg sodium, 52g carbohydrate (9g sugars, 4g fiber), 38g protein.


  1. Cook linguine according to package directions. Meanwhile, sprinkle beef with salt and pepper. In a large skillet, saute beef in 2 teaspoons oil until tender. Remove and keep warm.
  2. In the same pan, saute red pepper and onion in remaining oil until tender. Add mushrooms; saute 1-2 minutes longer or until tender. Add spinach and rosemary; cook and stir just until spinach is wilted. Stir in the cream cheese, sour cream and milk; heat through (do not boil).
  3. Drain linguine; top with mushroom mixture and beef. Yield: 4 servings.
Originally published as Mushroom Steak 'n' Linguine in Simple & Delicious March/April 2008, p7

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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shortnsweet1970 User ID: 1787181 173143
Reviewed Sep. 4, 2011

"We enjoyed this recipe tremendously! I must say we didn't have trouble with the meat being tough (as others commented) but we used beef meant to use in stir frying, which is always cooked quickly. What I especially liked about it was that it was a recipe that didn't rely on name brand ingredients (except for the cream cheese) because often the name brands are not available in The Netherlands which can make an otherwise excellent-sounding recipe impossible to make. So two thumbs up from both of us!"

tready2 User ID: 2509701 103888
Reviewed Sep. 3, 2011

"Round steak should be cooked longer. It is a tough cut."

bziol User ID: 698746 158452
Reviewed Sep. 1, 2011

"There is no way the beef would be tender enough after just a few minutes of cooking, but the sauce sounds great!"

barhoo01 User ID: 1970638 173879
Reviewed Mar. 22, 2009

"This was okay, but the meat was kind of tough when it was all said and done."

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