Steak and Asparagus with Wild Gourmet Mushrooms

I am still working on using up my giant container of Manitou Trading Co. Gourmet Mushroom Blend from Costco. Whenever I'm looking for a quick meal, I turn to my freezer full of grass-fed steaks. Tonight we had ribeyes, simply seasoned with salt and pepper. The asparagus and mushroom blend was a great accompaniment. I think this recipe would also work well with broccoli. Enjoy!

Adapted from Primal Blueprint Quick and Easy Meals, Mark Sisson and Jennifer Meier.


Serves 3.

Ingredients
3 steaks
4 cups dried gourmet mushrooms
3 Tbsp butter or olive oil
1 large bunch of asparagus, trimmed and cut diagonally into 1-inch pieces
1 shallot, finely chopped
2 - 3 cloves garlic, finely chopped
sea salt to taste
freshly ground black pepper

Preparation

1. Lightly season the steaks with salt and pepper and cook using your favorite method.
2. As the steaks cook, place the mushrooms in a bowl with just enough hot water to cover them. Cover the bowl with a lid or plastic wrap and set aside for at least 15 minutes. Drain mushrooms, reserving liquid. Chop larger pieces of mushroom, if needed.
3. In a large skillet over medium heat, warm butter or olive oil (or a combination of the two), then add shallot, garlic, and asparagus. Saute 3 - 5 minutes, stirring so the garlic doesn't burn.
4. Add the mushrooms and a pinch of salt and saute one more minute.
5. Add 3/4 cup of reserved mushroom broth and turn the heat up to high, bringing the liquid to a rapid simmer for 5-8 minutes. Add additional mushroom broth, as needed.
6. Season with sea salt and serve asparagus and mushrooms with steak.