ASPARAGUS AND DRIED MUSHROOMS WITH STEAK
Time in the Kitchen: 25 minutes
Servings: 2
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
Drying mushrooms intensifies the earthy flavor, so this dish is for those who really love their fungi. Dried morel mushrooms can be quite expensive,
so if they're above your budget, simply substitute in another kind of dried mushroom. In the fall and winter when asparagus isn't in season, broccoli
rabe is also delicious in this dish.
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.
Macronutrient Profile (perserving)