mushroom

Cast Iron Steak with Mushroom Gravy

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Ingredients

  • ¾ pound steak

  • 1 ½ tablespoon butter

  • 1 sprig of rosemary

  • 1 medium onion, finely chopped

  • 1 tablespoon canola oil

  • 3 cloves garlic minced, or more as needed

  • 1 ¾ cups mushrooms, oyster  cleaned and chopped

  • 2 ¼ cups stock vegetable, low-salt

  • 3 tablespoons soy sauce, sodium reduced

  • ¼ teaspoon thyme

  • ¼ teaspoon sage leaves, dried

  • 1 tablespoon cornstarch

  • 2 tablespoons water

Process

  1. In a medium size cast iron, melt butter over medium heat. Once butter has melted and cast iron pan is hot, add steak to the pan.

  2. Cook for 2 to 3 minutes, depending on your preference. Flip the steak and add the rosemary to the pan.

  3.  Cook for 2 minutes more, or until the steak is cooked to your liking.

  4. Take cast iron off the heat and place aside to rest.

  5. In a medium saucepan, heat canola oil over medium heat. Add onion and garlic, cook, stirring often, until softened, about 8 minutes.

  6. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.

  7. Add vegetable broth, soy sauce, thyme and sage; simmer for about 15 minutes.

  8. Mix cornstarch and water in a small bowl.

  9. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more.

  10. Season with black pepper.

  11. Pour sauce on top of the steak and enjoy!

Extra tip: Enjoy this Steak and Mushroom sauce on top of mashed potatoes for a delicious meal!

Salmon & Shoots Stir-Fry

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Ingredients

  • 1/4 cup teriyaki sauce

  • 1 teaspoons sesame oil

  • 1 tablespoon fresh ginger, finely chopped

  • 1 clove garlic, finely chopped

  • 1/2 pound salmon filet, skinned 

  • 1 tablespoon vegetable oil

  • 1 small onion, diced

  • 1 pint mushroom medley, sliced

  • Handful fava bean or buckwheat shoots

  • 2 small heads bok choy (stems sliced, leaves left whole)

  • 1 tablespoon sesame seeds (optional)

Process

  1. Cut salmon into one-inch cubes.

  2. Combine teriyaki sauce, sesame oil, garlic, and ginger in a large bowl or glass baking dish, and let salmon marinate (covered) for up to 30 minutes in refrigerator.

  3. In a large wok or skillet, saute mushrooms and onions on medium-high heat for 5-8 minutes, or until onions are translucent and mushrooms are tender and brown.

  4. Add salmon and its marinade and saute until salmon is light pink and opaque (~4 minutes).

  5. Serve on its own or over rice. Top with shoots, sliced green onion and sesame seeds if desired.