Steak with Sautéed Mushrooms with Shallot and Thyme
30 min serves 6-8
Steak with Sautéed Mushrooms with Shallot and Thyme
Easy, make-ahead, holds and reheats well, this recipe is better made a day in advance, it stores and reheats beautifully. See recipe notes for more details.
Ingredients:
Notes:
- If your mushrooms are large, cut in to 6 (not 4, as in “quartered”) pieces. The goal is to have the mushroom pieces be approximately the same size for even cooking.
- To reheat, warm in pan over medium low heat until heated through, about 5 minutes. Alternately reheat in a microwave safe dish in 30-40 second intervals, stirring, for a total of 1 1/2 to 2 minutes total.
- Melt 6 T butter in large sauté pan over medium heat until foamy. Add shallots and garlic and reduce heat to medium low, stirring until softened, about 3 to 4 minutes.
- Add mushrooms and cook, stirring occasionally for 2 to 3 minutes. Add vermouth or wine and stir until almost evaporated. Add stock and continue cooking, about 12-15 minutes. deglazing the pan with a whisk until most of the liquid has evaporated and the mushrooms begin to brown and crisp at the edges.
- Add remaining 1 T butter, salt and fresh thyme, stirring to incorporate, remove from heat and cover with foil. Gently reheat over medium low heat if needed before serving.
- Mushrooms can be prepared 2 days in advance, stored in container with lid in the refrigerator. Remove 1 hour before serving and bring to room temperature before reheating.
Amount per 69
-
93kcal
Calories
-
1.26g
Protein
-
8.87g
Fat
-
3.16g
Carbohydrates