Diamond-Scored Mushroom Steaks

  0.0 – 0 reviews  • Main Dish
The natural umami of these mushrooms paired with a savory red wine sauce makes this dish a very steak-like experience with zero meat. King trumpet mushrooms get their name for a reason: They’re the largest in the oyster mushroom family, making them hefty enough for knife-and-fork eating. Scoring them with a crosshatch pattern before cooking helps the marinade penetrate and gives them a steakhouse appearance. Serve this dish as a main course or as a new side dish for your Thanksgiving table.
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings

Ingredients

  1. 1 pound king trumpet mushrooms
  2. 1/2 cup olive oil
  3. 1/3 cup balsamic vinegar
  4. 1 tablespoon soy sauce
  5. 1 teaspoon fresh thyme leaves, chopped
  6. 3 cloves garlic, grated
  7. 1 teaspoon brown sugar
  8. 2 teaspoons chili garlic paste
  9. 1 tablespoon olive oil
  10. 1 medium shallot, sliced
  11. 2 cloves garlic, minced
  12. 3 sprigs fresh thyme
  13. 3/4 cup red wine
  14. 1/2 cup vegetable broth
  15. 1 teaspoon brown sugar
  16. 3 tablespoons cold unsalted butter, cubed
  17. 1 to 2 teaspoons lemon juice
  18. 1 tablespoon chives, chopped, plus more for serving
  19. Kosher salt and freshly ground black pepper
  20. 2 tablespoons unsalted butter

Instructions

  1. For the mushrooms: Slice the mushrooms in half lengthwise. On the flat side, carefully score each mushroom with a paring knife one way and then the other creating a diamond crosshatch pattern without cutting all the way through the mushrooms. Stir together the olive oil, balsamic, soy sauce, thyme, garlic, brown sugar and chili garlic paste in a large bowl. Toss the mushrooms in the marinade and set aside.
  2. For the wine sauce: Heat the oil over medium heat in a small saucepan. Add the shallot and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and thyme sprigs and cook until fragrant, about 1 minute more. Add the wine, broth and brown sugar. Increase the heat to medium-high and let reduce until about 1/3 cup liquid remains in the pan, about 10 minutes. 
  3. Reduce the heat to low, add the butter and swirl it into the sauce until just melted; remove from the heat and add the lemon juice and the 1 tablespoon chopped chives. Season with salt and pepper. Discard the thyme sprigs. 
  4. Add the 2 tablespoons butter to a large skillet and place over medium-high heat. Once melted and the pan is hot, add half the mushrooms, crosshatch-side down. Cook, untouched, until the mushrooms are deeply browned on the bottom, 2 to 3 minutes. Flip and cook on the second side until browned and the mushrooms just become tender, 2 to 3 minutes more. Repeat with the remaining mushrooms.  
  5. Sprinkle the mushrooms with salt and pepper. Pour half of the sauce over the bottom of a serving platter. Top with the mushrooms, scored-side up, and drizzle with the remaining sauce. Sprinkle with more chopped chives. 

Nutrition Facts

Serving Size 1 of 4 servings
Calories 509
Total Fat 45 g
Saturated Fat 13 g
Carbohydrates 16 g
Dietary Fiber 2 g
Sugar 9 g
Protein 5 g
Cholesterol 38 mg
Sodium 667 mg
Serving Size 1 of 4 servings
Calories 509
Total Fat 45 g
Saturated Fat 13 g
Carbohydrates 16 g
Dietary Fiber 2 g
Sugar 9 g
Protein 5 g
Cholesterol 38 mg
Sodium 667 mg

 

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