FOOD NEWS
Add Savory Richness To Your Next Steak Using Red Wine Mushrooms
BY KYLE GRACE MILLS
In her Steak With Red Wine Mushrooms recipe, Tasting Table recipe developer Michelle McGlinn creates a decadent mushroom topping for a rich ribeye steak.
Savory mushrooms elevate the meaty taste of a steak, while the tannins in red wine bring out the taste of the beef's fatty molecules, aiding in the release of flavor.
Spring for a fancy mushroom variety like chanterelles, king trumpet, or oyster. You'll need about 8 ounces, so if you want to use a mix of four mushrooms, use 2 ounces per variety.
For the wine, McGlinn suggests choosing "something dry with notes of wood, tobacco, spice, and dark berries, like a cabernet." Go for Zinfandel if you want something less rich.
Sear the mushrooms in a pan and then cook the steak in the leftover mushroom liquid, imparting a generous umami flavor directly to the steak's surface.
After cooking and basting your steak in plenty of butter, deglaze the pan with red wine and some beef stock. Add a pat or two of butter for richness and a glossy appearance.
Finally, add the mushrooms back to the pan with sauce to meld the two elements together, then pour over the finished steak for a savory and elegant meal.