Bacon Steak With Coriander, Smoked Oyster Mushrooms And Thyme Brown Butter
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tsps
Star Anise (ground)1 cup
Coriander Seed2 cups
Oyster Mushroom2 tsps
Thyme Leaves (fresh, minced)Directions:
1
Special equipment: Chinese steamer basket and metal cooling rack
2
Preheat the oven to 300 degrees F
3
In a small bowl, combine the star anise, clove, and black pepper
4
Dust each piece of bacon with the spices
5
Heat a large, oven-safe saute pan over low heat until hot
6
Add the seasoned bacon and cook for 10 minutes
7
Transfer the pan to the preheated oven and cook for another 10 minutes
8
Place a large saute pan on the stovetop
9
Add the coriander to the pan and then place the metal cooling rack on top of the pan
10
Scatter the mushrooms in the steamer basket and place the basket on top of the cooling rack
11
Cover the saute pan, cooling rack, and steamer basket with aluminum foil
12
Turn the burner on low heat and allow the mushrooms to smoke for 10 minutes
13
Carefully remove the steamer basket and metal rack from the pan
14
Dump out the coriander
15
Place the pan over medium heat, add 1 tablespoon butter and the smoked mushrooms
16
Saute the mushrooms until crispy, about 6 to 8 minutes
17
Add salt, and pepper, to taste
18
Remove the mushrooms from the pan, and in the same pan add 1 stick butter
19
Melt the butter over medium heat until the foam subsides and butter just begins to turn brown
20
Stir in the thyme and cook, stirring, until the butter is golden brown
21
Season with salt and pepper
22
Remove the bacon steaks from the oven
23
Pour the browned butter over the steaks and serve each with mushrooms on the side