Seared Hen of the Woods Steak
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4
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Calories
346 kcal
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Course
Main Course
Seared Hen of the Woods Steak
Description
Seared Hen of the Woods Steak highlights the texture of thick mushroom steaks from the hen of the woods variety, prepared with simple seasoning and seared in canola oil. The accompanying butternut squash puree is made by roasting halved squash until tender, then scooping and mashing the flesh with butter and salt, resulting in a creamy, subtly sweet base. A sauce is crafted by steeping dried mushrooms in beef or vegetable stock, then sautéing fresh mushrooms, shallots, and garlic with herbs in the pan used to cook the mushrooms. Red vermouth adds acidity and complexity, and the sauce is finished with butter for richness. Together, these components offer a balance of earthiness, sweetness, and layered mushroom flavors.
The dish suits those wanting a hearty vegetarian option or mushroom-focused meal. The squash puree provides a gentle contrast to the meaty mushroom steaks, while the sauce ties the flavors together. It can be served as a main course or alongside roasted or steamed vegetables for a complete plate.
When selecting mushrooms, larger varieties like porcini or lobster mushrooms can substitute for hen of the woods to achieve a similar effect. Roasting the squash ahead and keeping it warm in a low oven helps synchronize preparation. Ensure the mushrooms are sliced evenly for consistent cooking.
Ingredients
SQUASH
- 1 butternut squash halved lengthwise and seeded, small
- 2 tablespoons butter
- salt to taste
MUSHROOMS
- 1 hen of the woods mushroom sliced into steaks, large
- 2 tablespoons canola oil
- salt to taste
SAUCE
- 1/2 ounce dried mushrooms
- 2 cups beef stock or vegetable stock
- 1 tablespoon canola oil
- 1/2 cup mushroom any kind, fresh, chopped
- 1/4 cup onion minced, or shallot
- 1 clove garlic minced
- 1/2 teaspoon thyme dried
- 1/4 cup red vermouth or dry red wine
- 3 tablespoons butter
- salt to taste
- black pepper to taste
Instructions
SQUASH PUREE
- Preheat the oven to 375°F. Slick the cut sides of the squash with a little oil, then set them cut side down on a baking sheet and roast them until they are soft, about 45 minutes to 1 hour.
- Scoop out the flesh of the squash and run it though a food mill or mash it with a potato masher. Add butter and salt to taste. put this in an oven-proof bowl, cover and set in the no turned-off oven to keep warm.
SAUCE
- While the squash is roasting, bring the stock to a boil and add the dried mushrooms. Cover and turn off the heat. Let this steep for about 20 minutes. When the mushrooms are soft, remove, squeeze out excess moisture back into the bowl, and chop the mushrooms finely. Set the mushrooms aside. Strain out any debris from the stock and reserve the stock.
- After the mushroom steaks are seared, you'll finish the sauce. Add a little more oil to the pan you cooked the mushroom steaks in and sauté the fresh mushrooms and shallots. As they are cooking, add the chopped rehydrated mushrooms, thyme, and garlic. Let this cook until nicely browned, about 5 minutes.
- Pour in the reserved stock and the vermouth or wine and boil furiously over high heat. You want this to cook down by 2/3 or so. Strain off the debris, reserving the sauce. Pour the sauce back in the pan, set over very low heat. Add the butter one tablespoon at a time, swirling it in to melt before adding the next tablespoon. Taste for salt and serve over the mushroom steak and puree.
MUSHROOM STEAK
- Once you have the squash in the oven, lube up the mushroom steaks and salt them lightly. Let them sit on the cutting board while the squash cooks.
- You'll want to sear the mushroom steaks after you've finished the squash puree. Get a large sauté pan very hot. Add the canola oil and swirl it around. Pat the mushroom steaks dry and set them down in the pan. Put a heavy weight over them to sear. Let them sear like this for a solid 4 to 6 minutes without disturbing them. You want a heavy sear. Turn them over and sear under the weight again for another 3 to 5 minutes. Remove the mushroom steaks and set them on a baking sheet in the oven while you finish the sauce.
- Once everything is ready, set the squash on people's plates, then top with a mushroom steak and then pour some sauce over everything. A little black pepper is nice here, too.
Notes
- This dish can be prepared with large porcini, lobster mushrooms, or big hedgehog mushrooms as alternatives to hen of the woods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 605mg | 25% |
| Potassium | 802mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 20619IU | 412% |
| Vitamin C | 41mg | 46% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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