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  • Prep Time 15 minutes
  • Cook Time 25 minutes
  • Total Time 40 minutes
  • Yield 5 1x

In this classic pairing of pan-seared mushrooms and steak, we take a trip to Argentina, where this perfect partnership is enhanced only by a vibrant chimichurri sauce. A simple combination of chopped fresh herbs, sherry vinegar, shallots and garlic, tinged with a pinch of chili flakes, makes both the mushrooms and meat sing. We suggest a matchup of oyster mushrooms and boneless New York strips, but do choose your favorite mushroom and cut of beef here. Then, bask in the pleasure of the ultimate Argentine steakhouse experience without leaving home. 

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Ingredients

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  • 1/4 cup extra-virgin olive oil 
  • 2 tablespoons sherry vinegar or red wine vinegar 
  • 1 small shallot, minced 
  • 1 clove garlic, minced 
  • Pinch of red pepper flakes 
  • 1 1/2 teaspoons kosher salt, divided 
  • 3 tbsp finely chopped fresh parsley 
  • 3 tbsp finely chopped fresh oregano 
  • 2 (1 1/4-inches thick) boneless New York strip steaks (about 2 pounds total) 
  • 1 tablespoon vegetable oil 
  • 1 tablespoon unsalted butter 
  • 8 ounces oyster mushrooms, wiped clean and torn into small clusters

Instructions

  1. To make the sauce, whisk together olive oil, vinegar, shallot, garlic, red pepper flakes, and 1/4 teaspoon salt in small bowl. Stir in parsley and oregano just before serving. 
  2. Meanwhile, season steaks all over with 1 teaspoon of salt. Heat vegetable oil in large cast-iron skillet over medium-high until it just begins to smoke. Sear steaks, flipping occasionally, until deeply browned on both sides and a thermometer reads 120ºF in the thickest parts for medium rare, 7 to 10 minutes, adjusting the heat as needed, if they begin to burn or darken too quickly. Transfer steaks to cutting board to rest. 
  3. Carefully wipe out the skillet with paper towels, then return to medium-high heat. Add butter, swirling to melt. Immediately add mushrooms and cook, stirring often, until tender, nicely browned and crisp at the edges, about 5 minutes. Season with the remaining 1/4 teaspoon salt, then remove mushrooms from heat. 
  4. Slice steak into 1/2-inch-thick pieces, then transfer to a serving platter. Top with mushrooms and drizzle some of the chimichurri over it all. Serve the remaining chimichurri at the table.

This recipe uses Oyster mushrooms

Oyster Flavor and texture

Oyster mushrooms are often described as ‘briny’ or having a delicate seafood flavor. Their texture is velvety and dense, and when pan seared, their edges turn deliciously crisp.

Usage

Burger

Pickled

Pizza

Roast

Saute

@mushroomcouncil

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