The Mushroom Steak Stuff

The Mushroom Steak Stuff

Fetish Cook 2

"The Mushroom Steak Stuff is what my family has come to call it. In all actuality, it's sirloin strips and an awesome feta-mushroom cream sauce with pasta. A wonderful Italian meal!"


1 h servings 1331 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1331 kcal
  • 67%
  • Fat:
  • 81.8 g
  • 126%
  • Carbs:
  • 87.5g
  • 28%
  • Protein:
  • 61.1 g
  • 122%
  • Cholesterol:
  • 283 mg
  • 94%
  • Sodium:
  • 1267 mg
  • 51%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on a paper towel-lined plate and set aside. Bring a large pot of lightly salted water to a boil over high heat with 2 tablespoons of olive oil. Add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain.
  3. Meanwhile, melt the butter in a large skillet over medium heat. Add the sirloin strips, and cook until no longer pink, about 6 minutes. Remove the sirloin to a casserole dish, then stir the mushrooms into the hot skillet. Cook and stir for 2 minutes, then season with the mustard, ginger, salt, and pepper, and cook 3 minutes more. Pour in the red wine and Marsala wine, and bring to a simmer over medium-high heat. Add the cream and half of the crumbled feta cheese, reduce heat to medium-low, and simmer 5 minutes, stirring occasionally. The feta helps thicken the cream. The cream sauce is not a gravy, so it will not thicken like gravy. Once ready, pour the mushroom mixture over the sirloin strips, and sprinkle with the remaining feta cheese.
  4. Bake in the preheated oven for 10 minutes until hot and bubbly. Crumble the bacon overtop, and serve over the rigatoni pasta.
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  1. 21 Ratings


My picky son said this steak is great, something he NEVER says about a new dish. The only thing I changed was that I added 1/4 cup chopped scallions. This is definitely going on the regular ro...

So I have never reviewed anything before but just had to on this one! I was a little worried about this dish since we are not big mushroom people but it turned out awesome!!! Will definitely ma...

I made this with brown rice last night because I didn't have the pasta and I had to use up some steaks and mushrooms. I'm SO glad I did, my husband and I loved it and we're still talking about i...

I would've given this 3 stars, but I think the few modifications I made contributed to the not-so-great results. I made it as written, except substitued fat free half-n-half for the cream (just...

The recipe was perfect ! I didn't have any Marsala wine so substituted a sweet white wine that I had on hand, dried ginger and half and half. I also just added the bacon and heated through since...

This is an excellent recipe! It was quick, easy and delicious. It seemed a bit salty, but that was okay because I love salt. My husband is the one who mentioned that. It was very rich and ve...

The was DELICIOUS! I wondered a little at the combinations of ginger, mustard, cream, red wine, and feta, but it tastes wonderful. My husband said it was the best pasta he's ever had. And do...

wow!! fantastic, and I was a little surprised that it all blended so well. Personally the serving size was too large but that doesn't reflect the recipe itself.

I tried this recipe after buying all the ingredients it called for. It wasn't difficult to make, but after reading it I thought it sounded fantastic. I was not impressed. I followed the recip...