WILD MUSHROOM ONION STEAKS
hotmail sucks the bigone, 8/29/00 9:17 am

By Emeril Laggasse
Yield: 4 servings.

4 boneless rib eye steaks each 1 inch thick (10 ounces each)
salt and cracked ground pepper
1/4 cup olive oil
6 cups sliced assorted fresh wild mushrooms, such as shiitakes, chanttrelles, oysters or black trumpets
2 cups sliced onions
2 tablespoons minced garlic
8 tablespoons unsalted butter, cut into cubes
Using the palm of your hand, pound the steaks once or twice. Season the steaks with salt and cracked pepper. In a large saute pan, heat the olive oil.

When the oil is very hot, sear the steaks for about 3 minutes on the first side. Turn the steaks over and sauté for 2 minutes on the second side.

Add the mushrooms, onions and garlic and sauté for 1 minute. Season with salt and pepper. Turn the steaks over to the first side, dot with butter pats, cover the skillet and cook for 1 minute. Remove the skillet from the heat. To serve, place the steaks on a platter and cover with the mushrooms, onions and their juices.


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