Chef Tee’s Wild Mushroom, Baby Arugula and Endive Salad

Serves 4
Prep time: 5 – to – 10 minutes; cooking time: 5 minutes
S n p logo
Ingredients

  • 2 cups favorite assorted wild mushrooms (I recommend shitake, crimini, oyster)
  • 1 lb. baby arugula, washed
  • 1 Belgian endive
  • 2 Tbsps. sliced shallots
  • 2 Tbsps. olive oil
  • 1 Tbsp. parsley, chopped
  • 1 Tbsp. basil, chopped
  • Truffle salt to taste (can substitute kosher salt)
  • Pepper to taste
  • ¼ lb. Manchego cheese (aka Spanish Parmesan)
  • Vinaigrette

Directions

  1. Cut endive in half, remove v-shaped core, discard core, cut halves into thin slices; set aside.
  2. In large skillet, cook mushrooms, shallots, olive oil over medium heat (about 5 minutes), stirring constantly until mushrooms begin to caramelize and become crisp.
  3. Add parsley, basil, Salt & Pepper; set aside.
  4. In large bowl, combine arugula, endive.
  5. Evenly divide salad among 4 salad plates; top each plate with ¼ cup mushrooms, vinaigrette; garnish with cheese; serve.

Sautéed Mushrooms & Shallots

Makes about 1 cupS n p logo
No prep time; cooking time: 5-to-10 minutes
Ingredients

  • 1-to-2 cups shiitake mushrooms (can substitute baby portabella mushrooms)
  • 3 Tbsps. butter
  • 2 tsps. garlic, minced
  • ½ cup shallots, diced
  • Salt & Pepper to taste

Directions

  1. In large skillet, melt butter over medium-high heat.
  2. Add mushrooms, garlic, shallots, Salt & Pepper; sauté until mushrooms are tender and onions are translucent (about 10 minutes).

 

Brian’s Shiitake Sesame Marinated Flank Steak

Serves 4 to 6 S n p logo
Prep time: 30 minutes; cooking time: 10-to-15 minutes
Ingredients

  • 1 lb. flank steak
  • 2 cups Shiitake Sesame Vinaigrette (available at Whole Foods Market®) (can substitute favorite Asian marinade)
  • ½ medium onion, chopped
  • Salt & Pepper
  • Sautéed Mushrooms & Shallots
  • Garnish — chopped mint

Directions 

  1. In large bowl, add steak, vinaigrette, onions; marinate steak for 30 minutes; reserve marinade.
  2. Season steak w/Salt & Pepper.
  3. Put steak on hot grill; cook 5-to-10 minutes per side or until desired doneness; rest meat a few minutes.
  4. In medium saucepan, add reserved marinade; cook uncovered over medium-high heat until liquid thickens, reduces by half to form sauce.
  5. Cut steak on a bias; garnish w/mint.
  6. Serve w/sauce, Sautéed Mushrooms & Shallots.

 

Chef Tee’s Grilled Portabello Mushrooms

Grilled mushrooms n asparagusServes 2 to 4
Prep time: 5 minutes
Cooking time: 5-to-10 minutes

Ingredients

  • 2-to-4 cups baby portabello mushrooms
  • ¼ cup canola oil
  • Salt & Pepper to taste
  • Olive oil

Directions

  1. In large bowl, add mushrooms, canola oil, Salt & Pepper; coat mushrooms w/oil.
  2. Put mushrooms on hot grill.
  3. Drizzle little olive oil on top of mushrooms; cook 5-to-10 minutes per side or until tender.

 

Chef Tee’s Wild Mushrooms

Makes 1-to- 2 cupsS n p logo
Prep time: 5 minutes; cooking time: 10-to-15 minutes
Ingredients

  • 2 cups favorite assorted wild mushrooms (I recommend shitake, oyster, baby bella)
  • 2 medium shallots, sliced
  • ¼ cup vegetable oil
  • Seeds from 1 vanilla bean (to remove seeds, use sharp knife to cut bean open lengthwise, then use small spoon or tip of knife blade to scoop out seeds)
  • 1 Tbsp. parsley, sliced
  • 1 Tbsp. basil, sliced
  • Truffle sea salt to taste
  • Pepper to taste
  • Garnish — truffle oil

Directions

  1. In large skillet, heat oil over medium-high heat.
  2. Add mushrooms, shallots, vanilla seeds; stirring constantly until mushrooms begin to caramelize, become crisp (about 10-to-15 minutes).
  3. Drain off excess oil from mushrooms.
  4. Add parsley, basil, salt, pepper; top w/little truffle oil.
  5. Serve w/steak.

 

Chef Tee’s Steak & Wild Mushrooms

Serves 2Steak and mushrooms
Prep time: 10-to-15 minutes; cooking time: 5-to-10 minutes
Ingredients

  • 2 NY strip steaks
  • Merlot sea salt (available at Whole Foods Market®)
  • Pepper
  • 2 medium shallots, sliced
  • Vegetable oil
  • 1 cup French onion soup
  • 1 tsp. cornstarch mixed w/2 Tbsps. water
  • 4 Tbsps. butter (optional)
  • Wild Mushrooms
  • Garnish — Merlot salt

Directions

  1. In large skillet, heat oil over medium-high heat.
  2. Season both sides of steak w/Merlot salt, pepper.
  3. Put steaks in heated skillet; cook 3-to-4 minutes per side or until golden brown if want medium rare (if want well done, cook uncovered in a 450° F heated oven an additional 4-to-6 minutes); set steaks aside.
  4. Use paper towel to carefully remove excess pan drippings from hot skillet; add 2 Tbsps. oil; heat oil over medium-high heat; add shallots, soup.
  5. Stir in cornstarch/water mixture to soup, shallots.
  6. Season to taste w/Merlot salt, pepper.
  7. Turn off heat; stir in butter until melted.
  8. Top steaks w/pan sauce, little Merlot salt; serve w/Wild Mushrooms.