June 9, 2020
Mushrooms are a curious food. These fungi are like nothing else on the planet and as a result they can be a polarizing ingredient. Mushrooms are full of nutrients and woodsy, earthy flavour. Whether you slice them raw in salads, marinate them in a tangy dressing or sauté them in butter for a tasty steak topper, mushrooms add that extra layer or umami to meals.
Co-op’s mushrooms come to us from Highline Mushrooms, one of Canada’s largest producers. Highline is an innovator, special growing techniques that allow them to grow white and portabella mushrooms without the use of any pesticides or fungicides that are normally required in mushroom farming.
Highline Mushrooms has established a new farm in Crossfield, Alberta, so these earthy gems get to your store quickly and stay fresh longer. Why not try them as a classic topper to a beautifully grilled steak?
Browned Butter Steak & Mushrooms
Steam and mushrooms is a classic combination—use small white button or crimini mushrooms or sliced portobellos, with their stamps removed. Of course steaks can also be cooked on the grill—in a cast iron skillet or directly on the grilling rack. Whole portobellos can be brushed with oil and grilled alongside before slicing.
• salt, to taste
• canola oil
• mushrooms, washed and thickly sliced or quartered (optional)
• your favourite steak, such as prime rib, strip loin, flat iron or T-bone
• 1-2 sprigs rosemary or thyme
Pat your steaks dry and let them sit at room temperature for 20 minutes or so as you slice the mushrooms and heat the pan. Sprinkle them with salt.
Set a large, heavy skillet over medium-high heat (cast iron is ideal), and add a drizzle of oil, turning it to coat the bottom of the pan. Cook for about 5 minutes, until the bottom is deep golden and crusty, then flip and cook for another 4-5 minutes for medium-rare, or until done to your liking. flipping and basting with butter (tip the pan occasionally to help it pool) until cooked to your liking. Set aside to rest.
If you like, add a couple tablespoons of butter to the pan and cook the mushrooms, scraping up any flavourful browned bits in the bottom of the skillet, until the mushrooms are soft and starting to turn golden. Sprinkle with the leaves pulled off a sprig of thyme, or a bit of chopped fresh rosemary, if you like. Serve the mushrooms over the steak.
Also try Mushroom Risotto with Parmesan using Highline Mushrooms.
Summer is coming to an end and the bright, juicy flavours of the sunniest season will soon be replaced with the earthy, rich textures of fall.
'Tis the season for preserving—in late summer, when so much fresh produce is at its peak, it’s easy to pick up more than you’ll use.
When you’re grilling this summer, you could stick to cooking chicken legs, thighs or breasts, but why not switch it up and try chicken kabobs?