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Black as Coal Steak with Mushrooms





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
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.
Make this recipe how many times?
Savory Spice Shop Ingredients
Mushrooms, Chanterelles, Dehydrated 1/2 oz bag $4.45
Mushrooms, Morel, Dehydrated 1/2 oz bag $9.45
Black Garlic Bulb $3.40
Cook County Charcoal Seasoning 1 oz bag $2.45
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