Steak Mushroom Blend
Steak. Steak, steak, steak, steak, steak, steak, steak. T-bone, rib eye, tenderloin, New York strip, flank, porterhouse, top sirloin, fliet mignon, flat iron, hangar. You got a steak? This mushroom blend is ready for steak. Oh yes, steak.
We’ve blended Oyster, King Oyster, Blazei, and Porcini mushrooms together for a mix of wild and mild mushroom flavors. While delicious sautéed on its own with a bit of garlic we encourage the following:
Sauté these mushrooms in just a hint of butter and then roughly chop them. Pop them into food processor with some butter, blue cheese, and maybe a clove of garlic. Process until nearly smooth. The result is one of the most epic compound butters ever made for a steak.
|Ingredients||Dried oyster mushrooms, dried blazei mushrooms, dried king trumpet mushrooms, dried porcini mushrooms.|
|Recommended Applications||This mushroom blend was created to be sautéed with onions and butter to be paired with your favorite cut of steak. You may also use this blend with great success in rice dishes, casseroles, stuffing, stew, or barley soup.|
|Basic Preparation||These are wild mushrooms, they may have stones embedded in their flesh. To reconstitute, rinse product in cold running tap water to remove any possible debris. Place desired amount into a bowl covered with boiling water and let soak for 15-20 minutes and rinse well. Or, rinse well and add directly to recipe that will cook for at least 25 minutes. General rule, 1 oz. dry reconstitutes to 3-4 oz.|
|Cuisine||American, Asian, Chinese, European, French|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 Years|
|Country of Origin||United States|
|Dietary Preferences||All Natural, Gluten-Free, Non-GMO|
|Allergen Information||None Specified|