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 with a meat thermometer 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 or on the side.

For a creamy version, add 1 Tbsp. of sour cream to pasta and mushroom mixture.

ITEMS IN THIS RECIPE

Dehydrated Chanterelle Mushrooms

40

$8.55

1.10oz Bag  

Net 1.10oz

$8.55

Dehydrated Morel Mushrooms

37

$28.55

0.90oz Bag  

Net 0.90oz

$28.55

Black Garlic Bulb (Organically Sourced)

72

Select Size

Cook County Charcoal Seasoning

61

Select Size