Father’s Day arrives on Sunday 15 June – and there’s truly no better way to impress Dad than with a scrumptious home-cooked meal! The way to a man’s heart is through his stomach… and trust us, you’ll steal his heart once his tummy gets a peek at this dish!This mouthwatering Steak with Exotic Mushroom Sauce & Chips dish was submitted by Sam Taylor of Pomegranate Days as an entry into our recent #MushroomLove competition:
25 g Nouvelle Dried Porcini Mushrooms
125 ml (½ C) hot water
30 ml (2 T) butter
1 clove garlic, crushed
zest of one lemon
4 sprigs thyme
125 g White Shimeji mushrooms, wiped and separated
125 g baby button mushrooms, wiped
250 ml cream
salt and freshly ground black pepper
Place the Nouvelle Dried Porcini Mushrooms in a heatproof jug and pour over the hot water.
Allow the mushrooms to steep in the hot water for 20 minutes.
Melt the butter in a non- stick frying pan.
Add the garlic, lemon zest and thyme and sauté for 1-2 minutes taking care not to burn the garlic.
Add the mushrooms and toss until they just begin to soften.
Strain the porcini mushrooms from the mushroom stock and set aside.
Add the stock to the frying pan and simmer for a few minutes to reduce.
Add the cream and stir continuously until it comes to the boil.
Lower the heat and continue simmering until the sauce thickens enough to coat the back of a spoon.
Add the porcini mushrooms to the pan.
Season to taste.
Both the recipe and imagery on this page are property of Sam Taylor, and have been reproduced with her kind permission. Please visit Sam’s blog for the full original post.