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Portabella steak with porcini demi-glace
Ingredients
PORCINI STOCK
- 1 pound (454 g) dried porcini mushrooms
- 1/2 pound (227 g) cremini mushrooms, chopped
- 1/2 pound (227 g) button mushrooms, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 large onion, chopped
- 1 tablespoon (15 ml) vegetable oil
- 2 tablespoons (30 ml) tomato paste
- 1 tablespoon (15 ml) tamari
- 4 1/4 quarts (4 L) water
PORTABELLA STEAK
- 4 portabella mushrooms
- 3 cups (710 ml) Porcini Stock
- 1 lemon, zest
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) corn starch
- 1 tablespoon (15 ml) water
- Salt and pepper
PICKLED ENOKI MUSHROOMS
- 1 pound (454 g) enoki mushrooms
- 1 cup (240 ml) water
- 1 cup (240 ml) rice wine vinegar
- 1 cup (240 ml) sugar
Directions
PORCINI STOCK
- In a large mixing bowl, combine mushrooms, carrot, celery, and onions.
- Add oil and tomato paste and mix until coated.
- Preheat oven to 425 F (220 C).
- Lay out flat on a sheet tray and roast for 20-25 minutes or until golden brown.
- In a large pot, combine dried porcinis, roasted vegetables, tamari, and water and bring to a simmer.
- Simmer for one hour, until reduced by one quarter.
- Process the stock in a blender until smooth.
- Strain through a sieve, then serve with Portobello Steak.
PICKLED ENOKI MUSHROOMS
- Heat water, rice wine vinegar, and sugar in a pot until the sugar is just dissolved.
- Set aside and let cool.
- When cool, pour over enoki mushrooms and let rest for one hour.
PORTABELLA STEAK
- Preheat oven to 400 F (205 C).
- Place mushrooms in a roasting pan with 1 cup of Porcini Stock.
- Cover with aluminum foil and place in oven for 15 minutes.
- Remove mushrooms from pan and toss in a mixing bowl with olive oil, salt, pepper, and lemon zest.
- Grill portabellas just until marks appear.
- Heat 2 cups of porcini stock until simmering.
- In a small bowl, make ‘demi-glace’ by mixing water and corn starch to form a slurry and whisk into simmering stock.
- Continue to whisk until the sauce thickens.
- Arrange the grilled portabella on a serving dish with the ‘demi-glace’, garnish with pickled enoki mushrooms.
