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Wild Mushroom & Garlic Crusted Steak

I’m a sucker for food porn — those mouthwatering, delectable, totally amazing, well-lit, and artfully framed photographs of food. I envy folks who take good pictures of food. People like Jill of Jill’s Test Kitchen. Not only is Jill creative with a camera, but she’s creative in the kitchen as well.

I asked her to share a recipe with us for a grain-free, sugar-free dinner. Within less than 24 hours she had this whipped up. I’m impressed! It’s a wild mushroom & garlic crusted steak with red wine sauteed mushrooms served with a side of sauteed spinach. And it’s easy. So, everybody, welcome Jill! It’s her first guest post here at Food Renegade. I think she outdid herself!

Immunity Boosting Dinner

by Jill of Jill’s Test Kitchen

Autumn is just about here, summer holidays are over, kids are back in school, the weather is getting cooler and it’s beginning to rain more often. What does all this mean? Flu season is right around the corner! Along with the changing of seasons comes the onslaught of germs and viruses. I don’t get seasonal flu shots and can’t afford to be off sick from work, so this is the time of year I start super-charging my immune system by changing my diet to focus on “immunity boosting foods”.

It’s well documented which foods help boost immunity and fight off colds and flus. Prevention Magazine has a good list as does Yahoo! Health. My ultimate Immunity Boosting meal consists of a grass-fed sirloin steak for Zinc, Omega-3’s and Vitamins A & D, sautéed mushrooms for white blood cell support, and sautéed spinach and garlic for Vitamins A and C and bacteria fighting Allicin . Today I’m sharing recipes for a Wild Mushroom & Garlic Crusted Steak with Red Wine Sautéed Mushrooms. Pair with a side of simple sautéed spinach and a glass of antioxidant rich red wine, it’s a complete meal with great health benefits.

Prep Tips: Start the mushrooms first. While the mushrooms are browning, put together the Wild Mushroom & Garlic mixture and coat the steaks. After you turn the steaks once (Steak Step 3), add red wine to the mushrooms (Mushroom Step 3) and let simmer on low while steaks finish cooking and resting (15 minutes). Start cooking the spinach 5 minutes after you have placed the steaks on a plate to rest. Everything should be ready when the steak rest period is up.

The Barefoot Contessa has a very simple, tasty sautéed spinach recipe. Check it out here.

Mushroom & Garlic Crusted Steak

The Players

  • 4 Small Grass-Fed Steaks (Sirloin or Strip Loin work best)
  • 14g Dried Wild Mushrooms, about 0.5 ounces by weight, (I used a mixture of Porcini, Chanterelle, Shitake, Lobster & Oyster mushrooms.)
  • 1 tsp Whole Mixed Peppercorns
  • 1 tsp Sea Salt (where to find real sea salt)
  • 1/2 tbsp Dehydrated Minced Garlic (preferably Roasted Garlic, if you can find it)
  • 1 tbsp Dehydrated Minced Onion
  • 1 tbsp Fresh or Dried Chopped Parsley
  • 4 Cloves Fresh Garlic, Minced
  • 2 tbsp Olive Oil, Divided (where to find REAL olive oil)

The How-To
1. Add mushrooms and peppercorns to a spice grinder or food processor and grind until you have a course powder. Place mixture in a small bowl. Add salt, minced garlic, minced onion and parsley. Mix together. Add fresh garlic and 1 tablespoon of olive oil. Stir mixture together to form a thick paste.

2. Place steaks on a plate and brush with a bit of olive oil. Press mushroom mixture onto each steak to coat. Turn steaks and do the same with the other side.

3. Heat a cast iron fry pan over medium-high heat. Add 1 tablespoon of olive oil. When pan and oil hot, add steaks to pan, two at a time if pan is small. You can also cook the steaks on the grill, if you prefer. Sear for 4-5 minutes per side, then move steaks to a plate and cover with foil to rest while you cook the other two. Let steaks rest 10 minutes before cutting.

Red Wine Sautéed Mushrooms

The Players

  • 1 lb White Button or Brown Crimini Mushrooms
  • 1/4 cup Unsalted Butter
  • Splash of Olive Oil (to keep butter from burning) (find quality olive oil)
  • 1/3 cup Dry Red Wine
  • Salt & Pepper to Taste

The How-To

1. Brush or lightly rinse mushrooms to remove any visible dirt. Cut mushrooms in half or into quarters if they are very large.

2. Heat butter and olive oil in a sauté pan over medium heat. Add mushrooms and sauté until reduced, browned and tender.

3. Reduce heat to medium-low and add red wine. Simmer, stirring occasionally, until wine has reduced, about 15 minutes. Season with salt and pepper. Spoon mushrooms onto plate beside steak and drizzle some extra sauce over the steak.

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I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their world.
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only ever endorse products that are in alignment with Food Renegade's ideals and that I believe would be of value to my readers. You may read my full disclosure statements here.

7 Responses to Wild Mushroom & Garlic Crusted Steak
  1. City Share
    September 13, 2010 | 9:22 am

    Yum that looks fabulous! Thanks for sharing.
    .-= City Share´s last blog post …Brisket with Vegetables- Mashed Potatoes and Gravy =-.

    • KristenM
      September 13, 2010 | 11:35 pm

      Don’t thank me. Thank Jill!

  2. Jenny
    September 13, 2010 | 12:41 pm

    This is absolutely lovely. So nutrient-dense. There’s really nothing like a combination of steak and mushrooms and red wine.
    .-= Jenny ´s last blog post …A Recipe- Coconut Flour Cake with Coconut Frosting =-.

    • KristenM
      September 13, 2010 | 11:36 pm

      It’s so important to have a good presentation. I confess that with three kids, I’m often really lazy about this! I envy people like you and Jill who make your food look SO beautiful.

  3. Theta
    September 13, 2010 | 2:43 pm

    Thanks for sharing these lovely recipes!
    .-= Theta´s last blog post …When It Comes To Healthy Eating… Healthy Eating Habits =-.

  4. Katie
    January 8, 2011 | 9:15 pm

    This looks wonderful! Thanks for sharing!

  5. Richard Blaine
    June 11, 2011 | 5:10 pm

    That really looks good and really easy to prepare and present! Good combo of proteins and carbs from the greens! I am grilling this weekend and I think this really would be good with oyster mushrooms! Good recipe!

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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