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!

Crimini Mushrooms

CRIMINI Mushrooms

Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.