Mill City Cooks

Grilled Buffalo Steak with Shiitake Sauce

By Jeremy McAdams, Cherry Tree House Mushrooms

Serves 4

Ingredients
Mushroom Sauce
4 or 5 oz. fresh shiitake or oyster mushrooms, chopped (Cherry Tree House Mushrooms)     or
1 oz. dried shiitake mushrooms (Cherry Tree House Mushrooms)
1 Tbsp olive oil (Valli Dell’Etna Olio)
1/4 cup spring onion (Dawn2Dusk Garden)
1/2 cup water, stock or mushroom water from re-hydrating dried mushrooms
1/2 to 1 tsp soy sauce
1/2 to 1 tsp fresh savory or thyme (Stone’s Throw Urban Farm)
1/8 tsp pepper
4 tsp cornstarch dissolved in 1/4 cup water
Method

If using dried mushrooms, soak in warm water to cover for an hour, then pat dry with a towel.  Save liquid for soup stock or other recipe.

Saute onion in olive oil over medium heat until slightly browned, 2 to 3 minutes.

Remove caps from mushrooms and chop.  Add mushrooms and water, stock or mushroom water to onions and simmer for 15 minutes.  Then add seasonings and bring to boil.  Finally stir in dissolved cornstarch, heating occasionally until thickened, about 2 minutes.  Add salt if needed.

For Steaks
3 to 4 oz. buffalo steak per serving (Wild Idea Buffalo Company)       or
3 to 4 oz. beef steak per serving (Braucher’s Sunshine Harvest Farm)
1 Tbsp olive oil (Valli Dell’Etna Olio)
1/2 tsp salt and pepper
Method

Rinse steaks and pat dry. Rub steaks with oil, salt and pepper, and let rest for 1 hour at room temperature.  Prepare grille for steaks.  Place steaks on hot grille for 2 and a half minutes on each side.   You can also sear on cast iron skillet at medium-high heat.  Remove steaks to platter and cover until ready to serve.

Serve steaks with drizzle of mushroom sauce.  If you like, lay steak on grilled polenta cake and top with sauteed shiitake mushrooms.

Mushroom Sauce adapted from “Simply in Season.”  Steak preparation adapted from Wild Idea Buffalo Company website