Black as Coal Steak with Mushrooms
- 2 1-inch thick steaks (such as T-bone)
- 1/2 oz. dehydrated chanterelle mushrooms
- 1/4 oz. dehydrated morel mushrooms
- 1 fresh portobello mushroom
- 1 Tbsp. unsalted butter
- 1/4 cup chopped shallots
- 5 Korean black garlic cloves, chopped
- 2 1/4 Tbsp. Cook County Charcoal Seasoning, divided
- 2 Tbsp. red wine
- 8 oz. cooked pasta
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.
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.