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.



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.

Serving Suggestions

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


2 servings

Thanks To

Brenda Rumery

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"This is my second year using your turkey brine and rub (Tiny Town) in my smoker. Last year, even my daughter who doesn't like turkey went for second helpings!"
-Dwight G. of Battle Ground, WA

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