Ingredients

Directions

Preheat oven to 475 degrees. Rehydrate dried mushrooms in 1½ cup warm water for 15 min. Drain and save ½ cup of the liquid. Chop rehydrated mushrooms and portobello. In a small saucepan, melt butter and saute shallots until translucent, about 2 min. Add mushrooms, black garlic, mushroom liquid, 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 and rub steaks on both sides with remaining 2 Tbsp. of Cook County. Sear steaks for about 1 min. per side. Remove from heat. Pour mushroom mixture in the bottom of an oven-proof pan and place steaks on top. Place in oven and cook for 5 minutes 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.

Serving Suggestions

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.

Yields

2 servings

Thanks To

Brenda Rumery, former Savory Spice Shop employee

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Savory Spice Shop Ingredients
Mushrooms, Chanterelles, Dehydrated 1/2 oz bag $5.00
Mushrooms, Morel, Dehydrated 1/2 oz bag $10.60
Black Garlic Bulb $3.80
Cook County Charcoal Seasoning 1 oz bag $2.75
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