Shrooms For Steaks

Busy few weeks here, blog camp, the 40/40 thing, weekend with family in The ATL, action at the office. All great stuff, but looking forward to a weekend at home and a nice big fat steak with some mushrooms.   Mushrooms love steaks as kites love the wind.  And it’s not so much a contrast thing, but rather the similarities that seem to make the whole better than the sum of the parts.   Let’s go there:

The Goods:

• Wild mushrooms.  Here, I used shitake, stemmed and sliced.
• Olive oil.
• Fresh thyme and rosemary, minced.
• A couple cloves garlic, minced.
• S&P.

The Execution:

Oven to 425º.  In a bowl, toss sliced mushrooms in olive oil to lightly coat.  They should glisten a bit, but shouldn’t be like totally drenched.   Toss around with remaining ingredients.  Onto a cookie sheet and into the oven.  Depending on your particular mushrooms, the timing will vary.  I start checking after 10 minutes, and then every 2 or 3 minutes until they look nice and browned.   Garnish with a sprig of fresh thyme.

The Takeaway:

Here’s a pic of the steaks I served these with.  And for a great blue cheese horseradish sauce to accompany check out All Day I Dream About Food.