Friday, October 22, 2010
I started with three tablespoons of unsalted organic butter that I diced and mixed with a small package of crumbled blue cheese. I set this mixture aside. I then prepped my oven by putting the broiler on high. Next I worked on the "steaks". For the carnivore I salted and peppered both sides of a medium piece of red meat. I then cleaned and brushed off a portabella for myself. I then add kosher salt, freshly ground pepper, and a dusting of garlic powder to the mushroom. I drizzled both with a bit of olive oil. Next I heated a small skillet to high. I seared both sides of the steak for about 1 minute each, just enough t make the outside brown and crispy. I then placed the steak in the oven for five minutes. After five minutes I turned the steak and cooked again for five more minutes. During this time I fried up two sliced of bacon in the skillet. Once they were ready I drained them on a plate with a paper towel and then crumbled them once they were cool. I also chopped a green onion and set that aside. Once the steaks were done I crumbled part of the cheese/butter mixture on top it and the mushroom. I put it both in the oven for about two minutes - just till it got bubbly. I removed them and topped my mushroom with the onions and the steak with the bacon.
While I have never met a cheese I didn't like, the carnivore wasn't exactly thrilled that I had added the the strong blue cheese on his. The bacon, of course, was a hit - go figure. Anyway, I loved my mushroom. Filling and tangy it really hit the spot. Whether you are feeding vegetarians or carnivores or both, it is certainly a cheaper date than the steakhouse.