“All mushrooms are edible; but some only once.”
~ Croatian proverb ~
Nothing better than a steak dinner especially when you can get someone else to do all the grilling, yes Michael is getting the hang of things in the land of Primo grills and everything that he grills always comes out perfect, still doesn’t do the prep work though, no matter taking a brief break from cooking works for me.
I made another recipe from EAT ATE, Guy Mirabella’s grilled pepper steak and baked mushrooms with broken bread and since I seem to always have onions with steak and mushrooms, I tried a new to me recipe from Cold Weather Cooking.
For the steak (1 porterhouse was enough for the two of us and still a little leftover) I added a final step learned from Adam Perry Lang a board sauce made up of some of the steak pepper spice, a few grates of lemon zest, a pat of butter and a squeeze of lemon for a final burst of flavor. Just off the grill the steak sits atop the board sauce for a final rest before slicing. Delicious. There is no link for the steak recipe so I have to type it up, so if you would like the recipe let me know.
Baked Mushrooms with Broken Bread
adapted from EAT ATE
Michael doesn’t eat mushrooms so I cut the orignal recipe in half.
- 1/4 cup grated Pecorino
- 1/8 cup fresh bread crumbs
- 1 garlic clove, finely chopped
- 1 tablespoon finely chopped parsley, plus more for garnish
- 1/2 teaspoon finely chopped rosemary leaves, plus more for garnish
- 1/2 tablespoon thyme leaves, plus more for garnish
- Zest and juice of 1/2 lemon, preferably organic
- 1 anchovy, finely chopped (optional)
- 1/6th -1/3 cup olive oil, plus 2 tablespoons more for drizzling
- Splash (big or small, according to your discretion) brandy
- 1 pound smallish to medium cremini mushrooms, trimmed
- Salt and freshly ground black pepper
- 1/2 smallish loaf ciabatta or crusty artisan bread
1. Preheat the over to 400°F ~ We had the grill turned on and they roasted nicely at about 375°
2. In a bowl, combine the Pecorino, bread crumbs, garlic, herbs, and lemon zest.
3. In another large bowl, combine the lemon juice, anchovies, 1/6th cup olive oil, brandy, and mushrooms and toss gently. Season with salt and pepper and toss again. Add the cheese and herb mixture and toss once more.
4. Tip the mixture onto a large, lightly oiled baking sheet. I used a casserole dish for the oven or grill. Cover the baking sheet with foil so there are no gaps and bake for 30 minutes. Then remove the foil and bake until tender, another 5 to 15 minutes, depending on their size.
5. Meanwhile, tear the bread into bite-sized pieces and place them on another baking sheet. Toss with the remaining 2 tablespoons oil and lots of pepper. Place it in the oven with the mushrooms for the last 10 to 15 minutes of baking, or until the bread is golden and crisp on the outside but still a little soft in the middle.
6. Just before serving, place the dried broken bread on a large platter and spoon the mushrooms and their juices, if there are any, over the top. If desired, drizzle with olive oil. Sprinkle with more parsley, rosemary, and thyme.
Mustard Creamed Onions
Mustard Creamed Onions (adapted slightly from Sarah Leah Chase’s Cold-Weather Cooking)
• 2 lbs small white onions, peeled
• 3 c. water
• 3 T unsalted butter
• 3 T all-purpose flour
• 1 cup whole milk
• 3 T cream Sherry
• 1 T grainy Dijon mustard
• 1 T smooth Dijon mustard
• pinch grated nutmeg
• salt & freshly ground pepper to taste
• 4 T. freshly grated parmesan cheese
• 2 tsp. sweet paprika
Cook onions in medium saucepan, cover w/ water, and bring to a boil. Reduce heat and simmer uncovered until the onions are just tender, 15-20 minutes. Drain, reserving 1 cup cooking liquid.
To prepare cream sauce, melt butter in small saucepan over medium heat. Whisk in flour and cook, stirring constantly, 2 minutes. Gradually whisk in reserved cooking liquid, then milk and sherry to make a smooth sauce. Whisk in both mustards and season with nutmeg, salt and pepper cook. Simmer, stirring occasionally, over low heat for 7-10 minutes. Remove from heat.
Preheat oven to 350. Butter a gratin dish large enough to hold onions in one layer. Combine onions and cream sauce and transfer to prepared dish. Sprinkle parmesan and paprika over onions. Bake onions until sauce is bubbling and top is golden brown, 25-30 minutes.