Stroganoff with Shiitake Mushrooms

2 pieces skirt steak (16 oz each)
Salt and pepper to taste
2 tbs. unsalted butter
2 tbs. minced peeled shallots
2 fresh shitake mushrooms, stems discarded, sliced 1/4 inch thick
1/4 cup beef stock
1/4 cup crème fraiche
2 tsp. tomato puree
1 tsp Worcestershire sauce

Season steaks with salt and pepper.

Melt 1 tbs. butter in a medium size skillet, and sauté the steaks until browned on the outside and pink and juicy inside, 2 to 3 min per side. Transfer the steaks to a plate and keep warm.

Discard fat from skillet and add the remaining tbs. butter, and sauté the shallots and mushrooms over medium heat until just softened, 2 min. Stir in stock, crème fraiche, tomato puree, and Worcestershire sauce. Cook over high heat until slightly thick, 2 to 3 min. Slice the steaks across the grain into thin strips. Pour the sauce over them, and serve along with buttered egg noodles and a green salad.

Serves 4



Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.