Moose Steaks with Chaga Infused Mushroom Gravy

Thank you for the wonderful Guest Post from Adagio Naturals.

If you have ever made a big batch of Chaga Tea, drank what you wanted and let the rest sit overnight. Wow is that strong. Too strong for your taste? Why not put it in an ice cube tray and pop it in the freezer to use later as a base for this delicious gravy.

INGREDIENTS
½ lbs of whole white or cremini (brown) mushrooms
4 tbsp of butter (or margarine)
If you have ever made a big batch of Chaga Tea, drank what you wanted and let the rest sit overnight. Wow is that strong. Too strong for your taste? Why not put it in an ice cube tray and pop it in the freezer to use later as a base for this delicious gravy.

INGREDIENTS
½ lbs of whole white or cremini (brown) mushrooms
4 tbsp of butter (or margarine)
1 tsp of salt (1/2 for the mushrooms and 1/2 for the gravy)
1 tbsp of cornstarch
2 tbsp of 35% cream
1 cup of strong plain Chaga tea (or 8 to 10 chaga tea ice cubes)
Moose steak drippings (optional – but so recommended). The moose steak can be substituted with beef or pork steaks if you choose.

DIRECTIONS
Add 1 tbsp of butter to a frying pan at medium high heat. Once the butter foam subsides add your mushrooms and 1/2 tsp of salt and fry for 5 to 10 minutes or until they brown up on one side. Then turn them and repeat. Remove from the frying pan and put aside.

If using a moose steak for the drippings add another tbsp of butter and wait for the foam to subside. Turn the oven to 450. Pat dry your moose steak and liberally sprinkle with salt on both sides. Add you steak to the oven proof frying pan and cook on high heat for 2 minutes per side. They should brown up quite nicely. Add the steaks in the frying pan to the oven and cook uncovered for another 8 to 10 minutes on the middle rack. Do not overcook or your steaks will become dry.

Once the steaks are done, remove from the oven and put the steaks on a separate plate to let the juices settle. In the same frying pan on medium low add another tbsp butter and let the foam subside and then add 1 tbsp of cornstarch. With a fork stir the cornstarch into the steak drippings (making a type of roué). Add the Chaga tea ice cubes and let them melt, and then add the cream and the salt stirring often. Do not let it come to a rolling boil. The sauce will thicken up slowly while it simmers. This is necessary not to lose the Chaga benefits. Once thicken add in the previously prepared mushrooms and heat until they are warmed through. Turn off the heat and add in 1 tbsp of butter and stir until melted. Enjoy on steak and whipped potatoes. Oh so good.

1 tsp of salt (1/2 for the mushrooms and 1/2 for the gravy)
1 tbsp of cornstarch
2 tbsp of 35% cream
1 cup of strong plain Chaga tea (or 8 to 10 chaga tea ice cubes)
Moose steak drippings (optional – but so recommended). The moose steak can be substituted with beef or pork steaks if you choose.

DIRECTIONS
Add 1 tbsp of butter to a frying pan at medium high heat. Once the butter foam subsides add your mushrooms and 1/2 tsp of salt and fry for 5 to 10 minutes or until they brown up on one side. Then turn them and repeat. Remove from the frying pan and put aside.

If using a moose steak for the drippings add another tbsp of butter and wait for the foam to subside. Turn the oven to 450. Pat dry your moose steak and liberally sprinkle with salt on both sides. Add you steak to the oven proof frying pan and cook on high heat for 2 minutes per side. They should brown up quite nicely. Add the steaks in the frying pan to the oven and cook uncovered for another 8 to 10 minutes on the middle rack. Do not overcook or your steaks will become dry.

Once the steaks are done, remove from the oven and put the steaks on a separate plate to let the juices settle. In the same frying pan on medium low add another tbsp butter and let the foam subside and then add 1 tbsp of cornstarch. With a fork stir the cornstarch into the steak drippings (making a type of roué). Add the Chaga tea ice cubes and let them melt, and then add the cream and the salt stirring often. Do not let it come to a rolling boil. The sauce will thicken up slowly while it simmers. This is necessary not to lose the Chaga benefits. Once thicken add in the previously prepared mushrooms and heat until they are warmed through. Turn off the heat and add in 1 tbsp of butter and stir until melted. Enjoy on steak and whipped potatoes. Oh so good.

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