Steak in Wild Mushrooms
Mushrooms are great ingredients to use it gives that unique earthy flavour in soups, sauces, stir fried vegetables, stews and even caseroles. And based on experience the wilder it gets the more unique the taste becomes unlike buttom and farmers brown mushrooms which are very common, they dont have that stong taste you can get for example in shitake or morel which have that strong earthy and creamy taste.
So with this recipe it would be nice if we can accompany a boring steak slice with a flavourful earthy gravy coming from wild mushrooms but be careful not to pick up this fungus randomly on your backyard as a lot of mushrooms are poisonous just buy them at your local supermarket, theres even a chopped pack ready at some stores. So try this simple recipe and its best paired with mesclun salad greens and buttered sweet corn and sweet peas.
500g sliced wild mushrooms (such as shitake, portabello, morel oyster, cremini)
1 shallot, finely chopped
100 ml of cream
100 ml of white wine
150 ml beef stock
4 tsp flour (dissolved in 1/4 cup beef stock)
30g of butter
2 cloves galic, minced
1/2 tsp dried thyme
2 tablespoon Worcestershire sauce
pinch of nutmeg
- Using a sauce pan melt the butter then saute chopped shallots until nearly dissolved
- Add the garlic and stir fry for 2 minutes.
- Add the mushrooms and stir fry for 2 more minutes.
- Add white wine and beef stock, bring to a boil then simmer for 2 minutes.
- Add beef stock, Worcestershire sauce and dissolved flour simmer until sauce thickens.
- Finally add cream, nutmeg, thyme simmer for 2 more minutes
- Season with salt and pepper then pour on top of freshly grilled steaks.