Steak with White Beech Mushroom Whiskey Sauce




Everyone loves sauteed mushrooms over steak. Here’s a great twist, using Hokto Kinoko White Beech Mushrooms. The mushrooms are briefly sauteed in a little pat of butter and gets a jolt of flavor from the addition of whiskey. (Serves 2)


2 steaks of your choice, 1 1/4″ thick (strip, rib eye, sirloin, etc.)
1 tablespoon cooking oil
salt (amount depends on how big your steaks are)
freshly ground black pepper
1/2 tablespoon of butter
1/4 onion, diced
1 clove garlic, finely minced
1 package Hokto  White Beech Mushroom, ends trimmed
1/8 teaspoon ground nutmeg
2 tablespoons of whiskey
2 tablespoons of heavy cream


1. Let steaks sit on counter for 15 minutes to take off the chill. Pat the steaks very dry, brush each side with the oil and season generously with salt and pepper.

2. Heat a grill pan or frying pan over high heat. When very hot, add the steaks and cook 3 minutes. Flip the steaks, turn the heat to medium-high and cook for an additional 6 minutes or until you reach desired level of doneness. Let steaks rest while you prepare the mushrooms.

3. Heat a clean frying pan with the butter over medium heat. When the butter starts bubbling, add the onion and saute for 1 minute. Add in the garlic and saute for an additional 30 seconds.

4. To the pan add the White Beech Mushrooms and saute for 2 minutes, until the mushrooms are softened. Season with salt, pepper and the nutmeg. Carefully pour in the whiskey (if you have a gas stovetop, you may want to turn off the heat while you are pouring in the whiskey). Let simmer for 30 seconds. Stir in the heavy cream and cook for an additional 30 seconds.

5. Taste and adjust with additional seasonings if needed. Serve the mushrooms over the steaks.