Recipe: Black as Coal Steak with Mushrooms
A "darker" take on the classic flavor combination of mushrooms, shallots, and steak. Cook County Charcoal Seasoning adds not only the black coloring, but also a tasty smokiness and flavors of cumin, oregano, and thyme.
- 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
- salt and 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 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.