The Wild Game Smoker and Grill Cookbook by Kindi Lantz

Author:Kindi Lantz
Language: eng
Format: epub, mobi
Publisher: Ulysses Press
Published: 2019-09-04T16:00:00+00:00

WILD MUSHROOM AND SHALLOT SAUTÉ

I’m appalled when I go to a steak house and sautéed mushrooms don’t appear on the menu as an optional topping. Any mushrooms are good, but wild mushrooms contribute an earthy and almost buttery flavor to each bite. For this recipe, I suggest using shiitakes or portobellos. Serve these mushrooms atop a perfectly cooked, choice-cut steak.

Yield: 4 servings | Prep time: 5 minutes | Cook time: 11 minutes

2 tablespoons extra-virgin olive oil

2 tablespoons butter, divided

½ pound wild mushrooms, stems removed, sliced ¼ inch thick lengthwise

2 large shallots, thinly sliced

3 large cloves garlic, coarsely chopped

¼ teaspoon freshly cracked black pepper

⅓ cup mushroom broth

truffle salt, for finishing

1. Heat a large cast-iron skillet over medium heat. Add the olive oil and 1 tablespoon of butter.

2. Once the butter is melted, stir in the mushrooms, shallots, garlic, and black pepper. Sauté, stirring frequently to avoid burning but taking care not to overcrowd the mushrooms. Cook until the shallot is translucent and the mushrooms are slightly golden in color, about 8 minutes.

3. Pour in the broth and continue cooking for 3 more minutes.

4. Remove the skillet from the burner. Stir in the remaining tablespoon of butter and the truffle salt.

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