Succulent Wild Mushrooms for Steak

by katerina on January 24, 2013

Are you due for a steak night in your house? When you are bored of eating it raw, or with blue cheese butter, try this wild mushroom garnish instead.

Mushrooms and Steak

This steak accompaniment is designed for the mushroom lover, so if you have none of those in your house you may be forced to eat it all yourself but they really are a great alternative to regular sautéed mushrooms.

Print Recipe

Wild Mushroom Garnish for Steak

(serves 2)

1 tablespoon butter
1 tablespoon olive oil
170g(~2 cups) mixed mushrooms
salt and freshly ground pepper
sprig of fresh thyme
1 teaspoon finely chopped shallot
1/4 cup white wine
1 teaspoon flour
1/2 cup chicken or beef stock

Heat a medium cast iron skillet to medium heat. While the pan heats up slice the mushrooms thin. Add the butter and olive oil, and stir until the butter is melted and the foaming subsides. Add half of the mushrooms to the pan along with the thyme, and saute until they have shrunk, then add the remainder of the mushrooms. This will help them to brown rather than steam. Continue cooking the mushrooms, stirring regularly until browned. Push the mushrooms to the sides and add the shallots, stir and cook for 2 minutes, and then combine with the mushrooms. Sprinkle with a pinch of salt and pepper. Add the wine and cook until reduced by half. Sprinkle with flour and stir thoroughly. Slowly add in the stock and bring to a simmer. Simmer gently for 10 minutes or until thickened. Check for seasoning and correct if necessary. Remove them and serve immediately.


Prep Time: 5 minutes | Cooking Time: 20 minutes | Total Time:25 minutes
Calories(approximate per serving): 200



{ 2 comments… read them below or add one }

Gem January 24, 2013 at 7:44 pm

As an alternative to the wine, try deglazing with a good quality, aged bourbon. It’s a different dish than with the wine, and tends to have a hardier mouthfeel. But, what it does for the beef … Oh My!

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katerina January 25, 2013 at 4:16 pm

Great idea! We have a stocked liquor cabinet which I never use, but thanks for the tip.

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