Have a favor to ask - for those who like steak, mushrooms and anchovies - don't worry I'm not a big fan either, but I do like the flavor they give some dishes. And, this is one of them. Either way you use this topping, it is an easy and fast combination to make on the road or at home.
If any of you would be so kind as to test this recipe out and be brutally honest in your critique, please, it would be so appreciated.
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This is how it will be in the ebook -
Mushroom & Anchovy Topping
The uses for these mushrooms are countless - I love them topping a grilled steak; but also, as a topping for bruschetta. Smear the anchovy butter over toasted bread rounds and pile the mushrooms on top and you have an earthy appetizer.
4 tablespoons (1/2 stick) butter, room temperature
1 teaspoon anchovy paste (take the side of a knife and smoosh the anchovy into a paste)
1 1/2 cups sliced mushrooms, your favorites
Salt and freshly ground pepper
Blend 2 tablespoons butter and anchovy paste; set aside.
Melt remaining butter in heavy skillet over medium heat. Add mushrooms and toss until lightly browned and the flavors are released, about 8 minutes. Season with salt and pepper.
For the steak, one option is to spread anchovy butter over the steak and sprinkle with salt and lots of black pepper 1/2 hour before cooking the steak; or option two, spoon a round of the butter mixture over the just cooked steak and then top with mushrooms. Grind a healthy amount of freshly ground pepper over all.
---------
Thanks.
If any of you would be so kind as to test this recipe out and be brutally honest in your critique, please, it would be so appreciated.
------
This is how it will be in the ebook -
Mushroom & Anchovy Topping
The uses for these mushrooms are countless - I love them topping a grilled steak; but also, as a topping for bruschetta. Smear the anchovy butter over toasted bread rounds and pile the mushrooms on top and you have an earthy appetizer.
4 tablespoons (1/2 stick) butter, room temperature
1 teaspoon anchovy paste (take the side of a knife and smoosh the anchovy into a paste)
1 1/2 cups sliced mushrooms, your favorites
Salt and freshly ground pepper
Blend 2 tablespoons butter and anchovy paste; set aside.
Melt remaining butter in heavy skillet over medium heat. Add mushrooms and toss until lightly browned and the flavors are released, about 8 minutes. Season with salt and pepper.
For the steak, one option is to spread anchovy butter over the steak and sprinkle with salt and lots of black pepper 1/2 hour before cooking the steak; or option two, spoon a round of the butter mixture over the just cooked steak and then top with mushrooms. Grind a healthy amount of freshly ground pepper over all.
---------
Thanks.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com