This recipe is great because it can be used with your favorite cut of steak and cooked just the way you like. Whether you BBQ your steak, broil it or throw it in a pan on the oven, this is a go to for any steak lover.

Serves 4

Ingredients

• 3 Tablespoons shallots, finely diced
• 3 Tablespoons butter or oil
• 6-8 ounces Maitake Frondosa™ mushrooms torn into pieces the size of your little finger
• 4 tablespoons Scotch
• Salt and pepper
• 3 additional Tablespoons butter, cold

Directions

1. Sauté shallots in the first 3 Tablespoons of butter. Shallots scorch easily so keep heat to a medium flame. When shallots have softened add Maitake and stir and flip to move uncooked mushrooms down to the surface of the pan.
2. When mushrooms have softened a little add the Scotch. Watch out for a flare-up if the rapidly evaporating alcohol meets the flame at the side of the pan. Simmer a minute or two longer, remove from heat and swirl in the remaining butter, a couple of pieces at a time. Serve immediately.

Side Note:

1. This is the technique known as beurre monté, or “mounting” with butter. The trick is that pan shouldn’t be too hot when you add the cold butter. You want the butter to melt without separating. It tastes just as good when separated, but the appearance and mouthfeel when properly mounted is worth a little practice, and you get to eat all of your “mistakes.”