Recipe from Napa Cellars
3 Tablespoons Worcestershire sauce
3 Tablespoons soy sauce
1 teaspoon minced garlic
2 Tablespoons olive oil
¼ cup dry red wine
2 Tablespoons red wine vinegar
1–2 thick top sirloin steaks, about 1¾–2 pounds total
½ lb. very large fresh mushrooms (portobello or porcini)
Olive oil for brushing mushrooms
1–2 teaspoons truffle oil
1 Tablespoon fresh tarragon leaves, chopped
Mix first 6 ingredients in a flat non–reactive dish. Add the steak and turn to cover both sides well. Cover and marinate
in refrigerator for several hours, turning once.
Bring meat to room temperature while you prepare a medium–hot barbecue fire. Quickly rinse and dry the mushrooms.
Drain off marinade from meat and bring it to a low boil for 1 minute in a small saucepan.
Brush mushrooms generously with marinade and cook them and steak on the hot grill, brushing mushrooms with
marinade 2–3 times more and turning both as needed. Mushrooms need less heat and will be cooked first; remove them
and continue cooking meat until it reaches desired doneness. Remove steak from heat and let it rest with mushrooms in
a warm place for several minutes.
Cut the mushrooms in large pieces (quarters if possible) and pile them irregularly on individual warm plates. Slice meat
about / inch thick and arrange beside the mushrooms. Drizzle all with accumulated cooking juices and truffle oil;
sprinkle with chopped tarragon. Pass sauce separately
A meaty cultivated brown or tan mushroom that is of the same variety of button mushroom as the larger and more mature portobello. – Merriam-Webster
A fragrant mushroom yellow or orange in color.
A large dark brown mushroom, which is simply a fully mature Cremini. Portabellas are 3-7 days older than Crimini mushrooms when harvested. The nameportabella was popularized in the 1980s to sell a then unglamorous mushroom. – Genius Kitchen
Chicken in a sauce made usually of cream and mushrooms.
Mushrooms lightly fries in a light oil.
Mushroom Ravioli. … A variety of fresh mushrooms, ranging from the mild-tasting button to the intense porcini, are mixed with Parmesan and ricotta cheeses to make a robust filling for this classic Italian dish. To complement the filling, a delicate sauce of butter and sage is all that is needed.- Martha Stewart https://www.marthastewart.com/317919/mushroom-ravioli
A widely distributed edible fungus that has a brown oval or pointed fruiting body with an irregular honeycombed surface bearing the spores.