Recipe: Black as Coal Steak with Mushrooms
A "darker" take on classic flavor combinations of mushrooms, shallots, and steak.
- 2 1-inch thick steaks (such as T-bone)
- 1/2 oz. Dehydrated Chanterelle Mushrooms
- 1/4 oz. Dehydrated Morel Mushrooms
- 1 1/2 cups warm water
- 1 large fresh portobello mushroom
- 1 Tbsp. unsalted butter
- 1/4 cup chopped shallots
- 5 Organic Black Garlic Cloves, peeled and smashed
- 2 1/4 tsp. Cook County Charcoal Seasoning, divided
- 2 Tbsp. red wine
- 8 oz. cooked pasta
- Kosher Salt, to taste
- Coarse Black Malabar Pepper, to taste
Preheat oven to 475 degrees. Rehydrate dried mushrooms in warm water for 15 min. Drain and save 1/2 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, 1/4 tsp. Cook County, and wine. Stir to combine. Simmer for about 5 min. or until mushrooms cook down by one quarter. Set aside. Heat a dry saute pan to medium-high and rub steaks on both sides with remaining 2 tsp. of Cook County. Sear steaks for about 2 min. per side or until you have built a slight crust on each side. Check inner temperature and finish steaks in the oven to desired doneness if needed (135 degrees for rare, 155 for medium, or 165 for well). Let steaks rest for about 5 min. before slicing. Meanwhile, stir pasta and mushroom mixture together and season with salt and pepper. Serve mushrooms and pasta with sliced steak on top.
For a creamy version, add 1 Tbsp. of sour cream to pasta and mushroom mixture.