17 April
I once had to taste-test mushroom creations for a food competition, and remember vividly the mushroom risotto with condensed milk – not a winner! Some ingredients should never be combined, and that dish was a mad flight of fancy with everything but the kitchen sink thrown in. However, some combinations are a very pleasant surprise. Take fresh mushrooms and Worcestershire Sauce – together they make a fabulous glaze for steak. Try this recipe from Chef Craig Hopson of the Ritz Carlton, Philadelphia https://bit.ly/1a5h5kZ.

Mushroom and Worcestershire Glaze for Steak

60ml extra-virgin olive oil
450g button or Portabellini mushrooms, sliced thinly
8 shallots, finely diced
4 cloves garlic, crushed
40ml Worcestershire sauce or to taste
400ml beef stock (salt-free)

In a large skillet, heat the olive oil on high heat, and sauté the mushrooms, shallots, and garlic until softened and starting to brown. Deglaze the pan with the Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Then add the beef stock. Cook for 5 minutes and remove from the heat. Serve on top of any steak.