Steak with Shiitake Sherry Sauce

We don’t eat much red meat these days, so when we have steak it’s a real treat!  I scored some beautiful shiitake mushrooms at farmer’s market this weekend and they paired perfectly with my little hunk of cow. I’ve also made this sauce to spoon over pork chops or chicken.  But the steak was mmmm…plate-licking good.

With the opening of farmer’s market this weekend I had LOTS of veggies on hand so we made this a low carb affair with lightly roasted asparagus and cauliflower “fries”.  Yum!

Steak with Shiitake Sherry Sauce

Steak with Shiitake Sherry Sauce

2 steaks (whatever kind you like best will work fine)
Salt & pepper
1 tbsp. olive oil
1 cup shiitake mushrooms, halved or sliced
1/4 cup sherry
1 tbsp. butter, cut into pieces

Make sure steaks are dry so you get a good sear.  Sprinkle with salt & pepper and set aside.  Heat a skillet over medium-high heat.  Add olive oil and let it get hot (if you flick a few drops of water in the pan it should sizzle if it’s ready).  For medium-rare, cook steaks 3-4 minutes per side (or to the doneness you prefer).  Remove from pan and let them rest while make the sauce.

Add mushrooms and sherry to the pan.  Sauté 2-3 minutes.  Add a few grinds of pepper.  Remove pan from heat and whisk in the butter.  Slice steaks across the grain and spoon sauce and mushrooms over the top.

Advertisement

Bring on the Fungus!

When you shop at farmer’s markets you find all sorts of goodies you can’t get anywhere else.  One recent discovery of mine was the pasta stand.  Bins of pasta in cool shapes and flavors that you will never find at the grocery store.  It was difficult to choose, but I came home with porcini mushroom linguine.  I have my eye on some lemon-chive angel hair for next time.

Porcini Mushroom Linguine. Cool, huh?

I made up this recipe to complement my mushroom pasta, but feel free to substitute the pasta of your choice.  This sauce will be delicious on anything.

Double Mushroom Linguine

Double Mushroom Linguine

8 oz. linguine
1/2 red onion, chopped
8 oz. baby bella mushrooms, or other mushrooms of your choice
1 cup frozen peas
1 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1 cup heavy cream
1/4 cup sherry
Salt & pepper

Bring a large pot of water to boil and cook linguine, 8-10 minutes, until just tender.  Drain.  Meanwhile, saute onion & mushrooms in a drizzle of olive oil until tender.  Add peas and herbs.  Stir and cook 1-2 minutes.  Add cream and sherry.

Yummy mushroom cream sauce. Give me a spoon!

Bring to a boil and reduce heat to simmer.  Let simmer about 10 minutes.  Season to taste with salt & pepper.  Add pasta and toss to combine.  Garnish with fresh thyme and parmesan cheese if desired.  Serves 4 (or 3 really hungry people).