Best 4 Grilled Giant Porterhouse Or T Bone With Grilled Exotic Mushrooms Recipes

GRILLED PORTERHOUSE WITH CHIMICHURRI SAUCE

Steps:

• 1. About half an hour before grilling, bring steak to room temperature.
• 2. Pulse parsley, oregano, shallot, garlic, 2 teaspoons salt, and chile flakes in a small food processor until roughly chopped. Add vinegar, oil, and 1 tablespoon water and pulse to a textured sauce. Transfer sauce to a serving bowl.
• 3. Preheat grill to medium.
• 4. Brush steak with oil and season generously with salt and pepper. Grill steak until seared and lightly charred, turning once, about 11 minutes per side. Hold steak with tongs and sear edges. Cook until an instant-read thermometer, inserted into steak registers 125 degrees F for medium rare.
• 5. Transfer steak to a cutting board, cover loosely with foil, and rest for 10 minutes.
• Slice steak and serve with chimichurri sauce.

EXOTIC MUSHROOM CHILEQUILES

Steps:

• Preheat oven to 350 degrees.
• Layer 3 tortillas in the bottom of a well-greased 9 by 12 by 2-inch casserole dish and coarsely crush the tortillas leaving fairly large sized pieces. Layer with 1/2 the sauteed mushrooms, 1/2 the tomatoes, and 1/2 the scallions, then sprinkle with 1/2 cup of cheddar.
• Using your hands, compress the layers so that the ingredients are tightly packed. Moisten layer with 1/2 cup of the veloute. Repeat the process with the tortillas, mushrooms, tomatoes, scallions, and cheddar, again pressing firmly to tightly pack the ingredients. Crush the remaining tortillas on top, then moisten with remaining veloute and top with the remaining cheddar.
• Cover with parchment and aluminum foil and bake about 45 minutes, or until cooked throughout and all cheese is melted. Cool and cut into individual servings.
• For Chorizo Chilequiles: Add 1 1/2 chorizo on the bottom 2 layers and delete the scallions and tomatoes.
• Make a medium dark roux with the oil and flour. When the roux is cooked, whisk in the tomato paste, chili powder, and garlic. Using room temperature chicken stock, begin to work the chicken stock into the roux adding a little at a time until each addition is fully incorporated. Continue until all the chicken stock has been added, then bring to a simmer for 10 minutes until the sauce is completely incorporated. Strain the sauce through a fine mesh strainer. Adjust seasoning with salt and pepper.
• Yield: 1/2 quart
• In a blender puree all ingredients. Serve with Exotic Mushroom Chilequiles.
• Yield: 1 cup

BRAISED EXOTIC MUSHROOMS

Steps:

• Remove any hard fibrous stems from the mushrooms. Wash morels very carefully to remove all sand and dirt. Brush the remaining mushrooms with a damp cloth or mushroom brush to remove excess dirt. Slice the mushrooms in half or quarters depending on size.
• Heat butter in a large skillet over high heat until hot. Add the chopped shallots and saute until translucent. Add the mushrooms to the shallot butter mixture. Saute until the mushrooms begin to wilt, about 7 to 8 minutes. Add the chicken stock or reserved mushroomsoaking liquid. Bring to a boil, then reduce to a simmer and allow the liquid to cook off in the uncovered saute pan.
• By the time the liquid has cooked off, the mushrooms should be tender. Add the vermouth and allow to cook for 1 minute before adding the cream. Heat the cream to just below the boil and add the herbs, salt, and pepper and serve immediately.

CONTEST-WINNING GRILLED MUSHROOMS

Steps:

• Thread mushrooms on four metal or soaked wooden skewers. Combine butter, dill and garlic salt; brush over mushrooms., Grill, covered, over medium-high heat until tender, 10-15 minutes, basting and turning every 5 minutes. Serve with grilled lemon wedges if desired.