Portabella steak with porcini demi-glace

By Katie Ardington
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SERVES
4

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

  1. In a large mixing bowl, combine mushrooms, carrot, celery, and onions.
  2. Add oil and tomato paste and mix until coated.
  3. Preheat oven to 425 F (220 C).
  4. Lay out flat on a sheet tray and roast for 20-25 minutes or until golden brown.
  5. In a large pot, combine dried porcinis, roasted vegetables, tamari, and water and bring to a simmer.
  6. Simmer for one hour, until reduced by one quarter.
  7. Process the stock in a blender until smooth.
  8. Strain through a sieve, then serve with Portobello Steak.

PICKLED ENOKI MUSHROOMS

  1. Heat water, rice wine vinegar, and sugar in a pot until the sugar is just dissolved.
  2. Set aside and let cool.
  3. When cool, pour over enoki mushrooms and let rest for one hour.

PORTABELLA STEAK

  1. Preheat oven to 400 F (205 C).
  2. Place mushrooms in a roasting pan with 1 cup of Porcini Stock.
  3. Cover with aluminum foil and place in oven for 15 minutes.
  4. Remove mushrooms from pan and toss in a mixing bowl with olive oil, salt, pepper, and lemon zest.
  5. Grill portabellas just until marks appear.
  6. Heat 2 cups of porcini stock until simmering.
  7. In a small bowl, make ‘demi-glace’ by mixing water and corn starch to form a slurry and whisk into simmering stock. 
  8. Continue to whisk until the sauce thickens.
  9. Arrange the grilled portabella on a serving dish with the ‘demi-glace’, garnish with pickled enoki mushrooms.

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