Miso ‘Shroom Steak

Plate made by Heath Ceramics.

Sometimes, I want my mushrooms with a side of steak. This dish is all about the sauce, and it will level-up any cut of steak and make it feel luxurious. The miso adds another level of umami that makes the mushrooms taste more earthy and the steak tastes more beefy. Seriously, cook this, and then make love afterwards - it’s that sexy.

Ingredients:

• Miso Mushroom Sauce

  • 1 cup chicken stock

  • 2 tablespoons dark miso

  • Vegetable or canola oil

  • 20 ounces sliced mushrooms (cremini or shitake)

  • 4 tablespoons unsalted butter

  • 1 shallot, finely chopped

  • 4 garlic cloves, finely chopped

  • 1/2 teaspoon dried thyme (or 2 springs of fresh thyme, chopped)

  • 1/2 cup white wine

  • 1 cup whole milk (or heavy cream if you’re feeling it)

  • Zest of 1 lemon

  • Kosher salt & pepper

  • 1 tablespoon of chopped chives or flat leaf parsley

• Steak (cook it how you like. I used the sous vide method, but I’m adding searing steps below)

  • 2 steaks (I used New York Strip)

  • Kosher salt & pepper

  • 4 tablespoons unsalted butter

  • 2 sprigs rosemary

  • 2 garlic cloves smashed

Steps:

1. In a large mug, heat up the chicken stock in the microwave (yes, I said it) until it’s hot. Whisk in the dark miso until combined. Set aside.

2. In a large skillet, add a couple tablespoons of vegetable/canola oil over high heat. Add the mushrooms and season with salt & pepper, and let them cook down for about 5 minutes.

3. Add the butter to melt, and add the thyme and shallots to soften for about 2 minutes. Add the garlic and cook for 1 minute (do NOT burn). Add the white wine and let it reduce. Add the miso stock mixture along with the milk/cream. Let the sauce simmer oven medium heat until it reduces slightly and thickens (about 5 minutes) while you cook the steak. Keep warm on low heat.

4. Season your steak with salt & pepper on both sides. In a screaming hot pan with a tablespoon of oil, place your steaks in the pan and sear one side in place for 3 minutes (don’t touch it). Throw in the butter, rosemary, and garlic, and flip your steak. Cook the other side for 3 more minutes and baste your steak with the infused butter. Remove steaks and rest under a foil tent for 5 minutes.

5. To finish, put a steak in the middle of your plate, pour over the miso shroom sauce, and garnish with chives or parsley. I mean, come on — I’d drink this sauce by itself.