DIAMOND-SCORED MUSHROOM STEAKS

Diamond-Scored Mushroom Steaks image

The natural umami of these mushrooms paired with a savory red wine sauce makes this dish a very steak-like experience with zero meat. King trumpet mushrooms get their name for a reason: They're the largest in the oyster mushroom family, making them hefty enough for knife-and-fork eating. Scoring them with a crosshatch pattern before cooking helps the marinade penetrate and gives them a steakhouse appearance. Serve this dish as a main course or as a new side dish for your Thanksgiving table.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 pound king trumpet mushrooms
1/2 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon fresh thyme leaves, chopped
3 cloves garlic, grated
1 teaspoon brown sugar
2 teaspoons chili garlic paste
1 tablespoon olive oil
1 medium shallot, sliced
2 cloves garlic, minced
3 sprigs fresh thyme
3/4 cup red wine
1/2 cup vegetable broth
1 teaspoon brown sugar
3 tablespoons cold unsalted butter, cubed
1 to 2 teaspoons lemon juice
1 tablespoon chives, chopped, plus more for serving
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter

Steps:

For the mushrooms: Slice the mushrooms in half lengthwise. On the flat side, carefully score each mushroom with a paring knife one way and then the other creating a diamond crosshatch pattern without cutting all the way through the mushrooms. Stir together the olive oil, balsamic, soy sauce, thyme, garlic, brown sugar and chili garlic paste in a large bowl. Toss the mushrooms in the marinade and set aside.
For the wine sauce: Heat the oil over medium heat in a small saucepan. Add the shallot and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and thyme sprigs and cook until fragrant, about 1 minute more. Add the wine, broth and brown sugar. Increase the heat to medium-high and let reduce until about 1/3 cup liquid remains in the pan, about 10 minutes.
Reduce the heat to low, add the butter and swirl it into the sauce until just melted; remove from the heat and add the lemon juice and the 1 tablespoon chopped chives. Season with salt and pepper. Discard the thyme sprigs.
Add the 2 tablespoons butter to a large skillet and place over medium-high heat. Once melted and the pan is hot, add half the mushrooms, crosshatch-side down. Cook, untouched, until the mushrooms are deeply browned on the bottom, 2 to 3 minutes. Flip and cook on the second side until browned and the mushrooms just become tender, 2 to 3 minutes more. Repeat with the remaining mushrooms.
Sprinkle the mushrooms with salt and pepper. Pour half of the sauce over the bottom of a serving platter. Top with the mushrooms, scored-side up, and drizzle with the remaining sauce. Sprinkle with more chopped chives.