Mushroom Purée

This side may not be a looker, but it's one of my favourite accompaniments to a steak. It's also great slathered on a crusty baguette as a crostini.

2 Tbsp. shallots or onion
8 oz cremini mushrooms (weight is without stems)
2 Tbsp. butter or bacon fat
2 Tbsp. red wine vinegar
¼ cup beef or vegetable stock
¼ cup heavy cream
¼ tsp. sea salt

Finely dice shallots and set aside.

Prepare mushrooms: wipe off any dirt from the mushroom caps with a damp paper towel, remove the stem and finely dice. Weigh 8 oz of mushrooms and set aside (you should weigh the mushrooms after you remove the stems).

Over medium-high, heat the butter (or your choice of fat) in a large pan with a heavy bottom (I recommend cast iron or carbon steel).

Add the shallots to the pan and sauté for 1-2 minutes until translucent.

Add the mushrooms and sauté for about 5-7 minutes, until cooked through and mushroom juices release and evaporate. (The pan should start to dry out.)

Add the beef stock and red wine vinegar to deglaze the pan, scraping up all of the brown bits off of the bottom of the pan. Continue cooking for 1-2 minutes or until almost all the liquid has evaporated.

Stir in the heavy cream and salt. Cook for 1 more minute to combine all ingredients and then remove from heat.

Carefully pour the mixture into a blender and puree until smooth. Be careful when blending hot liquids; make sure to have a way for the steam to release!

Taste and adjust the salt as needed.

Enjoy as a side to a juicy steak or any main dish.

Makes 2 servings.