One of my favorite ways of enjoying a N.Y. Strip is to deglaze the pan with a jar/can of mushrooms, then dump on top of the steak.
At Sprouts today, there was one particular Strip that was yelling my name, and she came home with me. My first meat purchase from Sprouts.
I also picked up some dried mushrooms, varieties I have never cooked with, and thought I might take a crack at brining and using them instead of the ol' Green Giant jar.
I have 1oz each, dried, of Shiitake, Oyster, & Porcini.
For those experienced with dried mushrooms, what are your recommendations? How long to brine & suggested ratios of mushroom/brine? Would a blend of these go well together, or am I better off just using one or another?
Looking to grow here some, but really don't wanna mess up this steak.
Thanks.
At Sprouts today, there was one particular Strip that was yelling my name, and she came home with me. My first meat purchase from Sprouts.
I also picked up some dried mushrooms, varieties I have never cooked with, and thought I might take a crack at brining and using them instead of the ol' Green Giant jar.
I have 1oz each, dried, of Shiitake, Oyster, & Porcini.
For those experienced with dried mushrooms, what are your recommendations? How long to brine & suggested ratios of mushroom/brine? Would a blend of these go well together, or am I better off just using one or another?
Looking to grow here some, but really don't wanna mess up this steak.
Thanks.
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