Asparagus and Dried Mushrooms with Steak
- 2 steaks
- 1 cup dried morels
- 2 cups dried porcini
- 3 tablespoons butter or olive oil
- 1 large bunch asparagus spears
- 1 shallot, finely chopped
- 2-3 garlic cloves, finely chopped
- sea salt to taste
Instructions:
Drying mushrooms intensifies the earthy flavor, so this dish is for those who really love their fungi.
- Lightly season your steaks and cook using your favorite method.
- As the steaks cook, place the mushrooms in a bowl with just enough hot water to cover them. Cover the bowl with plastic wrap and set aside for at least 10 minutes. Next, drain mushrooms but reserve ½ cup of the liquid on the side.
- Remove the tough bottom ends of the asparagus spears by snapping them off. Cut the spears diagonally into 1-inch pieces.
- In a skillet over medium heat, warm butter or olive oil (or a combination of the two) then add shallot, garlic and asparagus. Sauté for 3-5 minutes, stirring so the garlic doesn't burn. Add the mushrooms and a pinch of salt and sauté one minute more.
- Add the ½ cup of reserved mushroom broth and turn the heat up to high, bringing the liquid to a rapid simmer for 5-8 minutes.
- Season with sea salt and serve asparagus and mushrooms on the side of your steak.