Jingle bells, fun with friends, smiles all around! But you don’t want to be slaving in the kitchen while your guests get the festive mood going, so serve Teriyaki Roasted Mushrooms on Steak (or on baked potatoes) http://bit.ly/2jT6vIG. Teriyaki is a great alternative to creamy mushroom sauce, and is definitely a bit more posh! #winddown #yearendfunction #maincourse #entertaining #familyandfriends
Teriyaki Roasted Mushrooms on Steak (or on baked potatoes)
½ cup (125ml) Teriyaki sauce
2 cloves garlic, finely grated
1tbsp (15ml) fresh ginger, finely grated
3-4 thyme sprigs, leaves only
400g whole mushrooms (try a mix of 250g Big Brown mushrooms and 150g small Button mushrooms)
4x200g beef steak (or aged bone-in sirloin)
45ml olive oil
salt & pepper to taste
1 Line a standard baking tray with foil and pre-heat oven to 230°C.
2 Pour the Teriyaki sauce into a large zip-sealing bag. Add the grated garlic, ginger and thyme, seal and give it a shake. Add the mushrooms, press out the excess air, seal and shake well to cover the mushrooms all over.
3 Pour the marinated mushrooms out on the lined tray and arrange in a single layer, stem-side up for larger mushrooms. Roast for 20 minutes at 230°C, until caramelised and tender.
4 While the mushrooms are roasting, brush the steaks with oil on both sides and season generously with salt & pepper. Heat a large pan (preferably an iron skillet) over high heat until it reaches smoking point. Pan-fry the steaks to your preferred liking – medium-rare is about 3-5 minutes a side. Don’t fuss too much over the steaks, just let them do their thing and turn once – they will generate a lot of smoke, so open a kitchen window. When the steaks are done, transfer them to a plate/platter and cover with foil to rest for 5 minutes at room temperature.
5 Remove the mushrooms from the oven once they are brown and tender with sticky darker bits on the edges of the pan. Serve the steaks immediately after resting, topped generously with the whole roasted mushrooms and served with a side salad.
VEG OPTIONS: These Teriyaki roasted mushrooms are an excellent topping for fluffy baked potatoes, creamy polenta or risotto, but also work well at room temperature in a salad with rocket, avo and feta.