We’re all about mushrooms at this time of year, both dried and fresh, as they have the smell and taste of Autumn. We cooked this when the clocks changed and we got home to a cold house after a long weekend away. Serve with steamed rice or Italian roasties, and some greens if you like.
Wine Suggestion: Luigi Pira makes some really thoughtful and traditional Barolos and his Langhe Nebbiolo is no different; it tastes of Nebbiolo with the tar and roses, firm tannins sit well with the perfectly ripe wine and, with a touch of age, velvety undergrowth characters. An excellent match to both the steak and the mushrooms.
Steak in Porcini Mushroom Sauce – serves 4
- 15g dried porcini mushrooms
- 450g sirloin steak, cut into ½ cm strips
- 4 tbsp olive oil
- 250g chestnut mushrooms, sliced
- 1 clove of garlic, peeled and grated
- 1 tsp thyme leaves
- 50ml red wine
- 3 tbsp chopped flatleaf parsley
- 150g mascarpone cheese
Put the dried porcini in a bowl and pour over enough boiling water to cover. Set aside for 5 minutes.
Season the steak really well with salt and black pepper. Heat 2 tbsp of the oil in a large frying pan and fry the steak in batches over a hight heat for a maximum minute per side, or until nicely browned but not cooked through. Transfer to a plate and cover with foil.
Pour another 2 tbsp of oil into the pan and fry the chestnut mushrooms for a couple of minutes. Add the garlic and thyme and cook for another minute. Pout in the wine and cook for another 2 minutes.
Meanwhile, drain the porcini mushrooms and reserve the liquid. Stir the liquid into the frying pan (leave the last gritty bit behind). Roughly chop the porcini mushrooms and add to the sauce.
Stir in the parsley and mascarpone, then return the meat to the pan. Cook gently for a couple of minutes.
Season to taste and serve with rice or Italian roasties.
(Original recipe from Pronto! by Gino D’Acampo, Kyle Books, 2014.)
Jono & Jules do food & wine 