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

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!
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

1 cup meat mixture with 1-1/4 cups linguine equals 635 calories, 29 g fat (16 g saturated fat), 129 mg cholesterol, 411 mg sodium, 52 g carbohydrate, 4 g fiber, 38 g 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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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!"

Reviewed Sep. 3, 2011

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

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!"

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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