Umami Steaks with Wild Mushrooms

This simple but oh-so-luxurious dish is a great way to enjoy wild mushrooms, and it would make the perfect main course of a romantic supper for two this Valentine's Day! Top-off your steak dinner with an equally decadent cocktail recipe.

 

The Newlywed's Cookbook

 

2 sirloin steaks, each approx. 150 g/5 oz. and 2-cm/3⁄4-in. thick, at room temperature

1 tablespoons olive oil

2 tablespoons ground dried porcini (cep powder)

100 g/31⁄2 oz. assorted wild mushrooms, such as chanterelles and porcini, or assorted cultivated mushrooms

Salt and freshly ground black pepper

Serves 2

 

 

Coat the steaks thoroughly in half of the olive oil, then coat well in the dried porcini powder on both sides. Season with salt and freshly ground black pepper.

Trim the wild mushrooms. If using cultivated mushrooms, cut them into 5-mm thick slices.

Heat a griddle pan/ridged stovetop grill pan until very hot. Cook the steaks on the pan to your taste, turning over during the process. For medium-rare, allow around 2 minutes on each side.

Meanwhile, heat a heavy-based frying pan/skillet until hot. Add the remaining olive oil and heat through. Fry the wild mushrooms briefly over a high heat, until just browned and slightly softened. Season with salt and freshly ground black pepper. Serve each steak topped with a portion of the sautéed wild mushrooms.

 

More romantic recipes for two, check out The Newlywed’s Cookbook.

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