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ground beef mushroom recipe
Ash Tyrrell

Ground Beef Mushroom Recipe

If there's one dish that I always fall back on during busy weeknights or when I just need something hearty and comforting, it’s a good ground beef mushroom recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 pound lean ground beef – I pick 90/10 to balance flavor and fat.
  • 1 tablespoon olive oil – adds a smooth base and keeps mushrooms from sticking.
  • 1 clove garlic minced – freshly minced really enhances aroma.
  • ¼ cup chopped onion – I prefer yellow onion for its mild-sweet depth.
  • 10.5 oz condensed cream of mushroom soup – creamy shortcut for rich flavor.
  • ½ soup-can about 5 oz water – start with half, then thin as needed for sauciness.
  • 8 ounces fresh mushrooms white button, cremini, or baby bella, halved or quartered if large – fresh mushrooms give the best texture and soak up flavors.
  • 1 cup shredded mozzarella – grate your own for optimal meltiness and fresher taste.
  • Salt and black pepper to taste – season after simmering so you don’t over-salt.
  • Chopped fresh parsley for garnish – adds a cheerful hint of freshness at the end.

Method
 

  1. I start by heating the olive oil in a skillet over medium-high heat. Once it shimmers, I add the mushrooms and let them cook undisturbed for a few minutes so they develop a golden sear. Then I stir in the garlic and onions, letting their flavors bloom without burning—this base layer gives so much depth.
  2. After the mushrooms have some color, I push them to one side and add the ground beef. I resist the urge to stir immediately—I let it sit for a minute or two to form tasty browned bits. Then I break it up and cook until there’s no pink. If there's excess fat, I drain it now to keep the sauce from becoming greasy.
  3. Next, I mix in the condensed cream of mushroom soup, starting with half a can of water. Then I stir the mushrooms back in. The mixture simmers gently to warm through and marry the flavors. I taste and season with salt and pepper here. If it feels too thick, I slowly whisk in a little more water until it's just saucy enough.
  4. Once the sauce is bubbly, I sprinkle the mozzarella evenly over the top and cover the skillet briefly so the cheese melts into gooey deliciousness. To finish, I scatter chopped parsley for a fresh, bright contrast. Then I serve it straight from the skillet over rice, pasta, mashed potatoes, or even baked potatoes—comfort in a bowl.