Recipes by Chef Chris Starkus
Mushroom Bruschetta:
For the Cannellini Bean Hummus
Ingredients: (Yield about 1.5-2cups)
1 cup dried Cannellini beans (Cooked with chicken stock with a pressure cooker, about 30-45 minutes.)
2 heaping TBS tahini
2 TBS extra virgin olive oil
Juice and zest of 1 lemon
1 clove garlic, minced
To Taste Kosher Salt
To Taste Black Pepper from grinder
Procedure
Place ingredients in food processor, except cooking liquid, and blend until desired consistency.
While blending in food processor, drizzle in EVOO.
If mixture is still too thick for your liking add in some of the cooking liquid from the pressure cooker.
Check seasoning -Taste for flavor adding anything more to your liking…more garlic? more lemon? more tahini? more salt? blend again.
Notes- Serve however you like! It’s great either at room temp or chilled. Store in airtight container in refrigerator for up to 6 – 7 days.
For the Sautéed Mushrooms Garnish:
Ingredients: (Yield about 1-1.5 cups)
8oz- Shitake Mushrooms- Stemmed and quartered
8oz- Lion’s Mane/King Trumpet Mushrooms/Oyster- Diced into ¾” dices
1TB Fresh Minced Garlic
2-4 oz. Safflower Oil
1TB Chopped Chives
1 TSP Chopped Thyme
Zest of Lemon
Procedure:
Heat heavy bottom OR cast iron pan over medium heat for 3 minutes.
Add in your safflower oil and heat until it lightly smokes, about 2 minutes.
Add in all of your mushrooms and let them sit, without moving them for 2-3 minutes or until golden brown. Once color is achieved, stir to caramelize the other side.
Add in your garlic and cook for 2 minutes.
Season with kosher salt and black pepper
Remove from heat, cool to room temp and add in your chopped herbs and lemon zest.
Putting together the Mushroom Bruschetta:
After cooking the baguette per the video, spoon on bean hummus to one side. Garnish with warm mushroom mix. Present on plate and garnish with more herbs and a little lemon zest. Enjoy immediately.
For the Steak with whiskey mushrooms and onions
Ingredients:
4 cup yellow onions (cut into ¾” thick julienne)
4 cups cleaned and prepared mushrooms (Shitake, Lion’s Mane, Chestnut, Oyster)
4-6oz Safflower oil
1 oz. Whiskey
½ TB Chopped Thyme
1 TB Chopped Flat leaf parsley
½ TB Chopped Thyme
2 TB Minced Garlic
To taste Lemon Zest
Cooking your mushrooms and onions:
In two separate heavy bottom or cast iron pans, heat both over medium high heat about 2-3 minutes.
Add in your safflower oil and heat until it lightly smokes, about 2 minutes.
Add in all of your mushrooms in one pan and all your onions in the other. Let them sit, without moving them for 2-3 minutes or until golden brown. Once color is achieved, stir to caramelize the other side. Mix onions and mushrooms into the same pan.
Add in your garlic and cook for 2 minutes.
Pull off of the flame, Deglaze, (pour in your whiskey), and return to flame.
Season with kosher salt and black pepper
Remove from heat, cool to room temp and add in your chopped herbs and lemon zest.
Reserve warm to garnish your cooked steak.
Cooking your New York Steak:
How do you like your steak is how you like your steak!
Grill Times and Temperature for Steak
Rare: 120 to 130 F; 5 then 3 minutes per side; pull off grill at max 125 F
Medium-Rare: 130 to 135 F; 5 then 4 minutes per side; pull off grill at max 130 F
Medium 140 to 150 F; 6 then 4 minutes per side; pull off grill at max 145 F
Medium-Well 155 to 165 F; 7 then 5 minutes per side; pull off grill at max 160 F
Well-Done 170 F or more; 12 then 10 minutes per side; pull off grill at max 165 F
Rest meat for 5 minutes when you achieve your desired temperature above.
Then slice and shingle slices.
Garnish beef with onion and mushroom mix then finish with lemon zest, and fresh micro green mix.
Enjoy!