Resident foodie Eugenia Bone serves up a savory winter dinner and reveals her secret sauce for the perfectly cooked chanterelle.
“On a mushroom hunt with Sonoma-based preserver and gleaner Elissa Rubin-Mahon, we found a load of sooty little Craterellus tubaeformis, known as the yellow foot or the winter chanterelle. Lots of people look down on this mushroom, but they shouldn’t: it is delicately peaty tasting, and perfect, as Elissa pointed out, cooked with scotch. You can substitute any tender wild mushroom in this dish, though switch the scotch to brandy if you do.” – Eugenia Bone
- 2 T-bone steaks, about a pound each
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 5 tablespoons scotch whiskey
- ½ cup chicken stock
- 2 pounds winter chanterelles
- 4 tablespoons butter
- 2 tablespoons fresh thyme for garnish
- Rub the steaks with the oil and season to taste.
- Pan fry the steaks in a well-seasoned salted iron skillet over a medium high heat until medium rare (145°F), about 10 minutes on the first side, and 5 on the other. For rare, cook it to 130°F.
- Remove the steaks and keep warm.
- Pour any fat out of the skillet (there won’t be much).
- While holding the pan off the heat, add the scotch and chicken broth to the skillet. It will bubble up.
- Return to the heat and loosen the browned bits of steak with a spatula. Reduce by about a quarter.
- Add the chanterelles. Cook until the mushrooms are soft, about 10 minutes.
- Swirl in the butter and add salt and freshly ground black pepper to taste.
- Slice the steak on the bias and garnish with the mushrooms.
- Garnish with a few sprigs of fresh thyme, or sprinkle with chopped fresh thyme.