Preheat oven to 475 degrees. Rehydrate chanterelle and morel mushrooms in 1 ½ cups warm water for 15 min. Drain and save ½ cup of the liquid. Chop rehydrated mushrooms and portabella. In a small pan, melt butter and saute shallots until translucent, about 2 min. Add the mushrooms, black garlic, mushroom water, ¼ tsp. Cook County and wine and stir to combine. Simmer for about 5 min. or until mushrooms cook down by one quarter. Set aside. Heat a clean, dry saute pan to medium-high heat and rub the steaks on both sides with remaining 2 Tbsp. of Cook County. Sear the steaks for about 1 min. per side. Remove from heat. Pour the mushroom mixture in the bottom of an oven-proof pan and place steaks on top. Place in oven and cook for 5 min. or until desired doneness is achieved. Remove steaks from pan and reserve ¼ cup of mushroom mixture. Stir cooked pasta into mushroom mixture and serve with steak.
Place remaining ¼ cup of mushroom mixture on top of plated steaks. For a creamy version, add 1 Tbsp. of sour cream to pasta when mixing it with mushrooms.