The Most Exciting Ingredient In The Kitchen Right Now

Working with the most exciting ingredient in the kitchen right now. The most requested recipe shown in detail. Celebrating 10 years with this Steak and Mash With Caramelized Onion Gravy, featuring Oyster Mushrooms. https://dereksarno.com/ The real reason I don't cook animals.    • Why I became a vegan CHEF   Mushroom Steak and Mash with Caramelized Onion Gravy Ingredients Caramelized Onion–Shiitake Gravy 2 large onions, thinly sliced About 3–4 tablespoons plant-based butter 6 dried shiitake mushrooms soak in 3 cups boiling water 2 garlic cloves, chopped ¼ cup red wine ¼ teaspoon white pepper 3 tablespoons Olive oil Salt and pepper to taste Thicken with slurry of 1 teaspoon cornstarch and 1 teaspoon cold water, if needed For the Mashed Potatoes 8 Yukon gold potatoes 1 LG sweet potato ¼ stick plant-based butter – (more if you like) 1–2 tablespoons plain unsweetened plant-based yogurt (such as Forager) 5 tablespoons nutritional yeast (your call) Salt and pepper to taste For the Mushroom Steaks Large brown oyster mushroom clusters Neutral oil Steak seasoning (salt, black pepper, granulated garlic, granulated onion, smoked paprika) 2 garlic cloves, minced Fresh thyme Splash of red wine Cracked Pepper Cornstarch (for light dusting) For the Swiss Chard 1 bunch Swiss chard 1 teaspoon oil Salt and pepper Preparation Step 1 — Start the onions Place sliced onions in a medium saucepot over low heat. Add the plant-based butter on top of the onions and allow it to melt slowly. Cook low and slow so the onions soften and gradually caramelize rather than sear. This takes time. When the onions begin reducing, add a pinch of salt and continue cooking until deeply golden, stirring occasionally and scraping the pan. Step 2 — Make shiitake broth Place dried shiitake mushrooms in a heatproof container and pour 3 cups boiling water over them. Let soften until hydrated. Squeeze the mushrooms dry, reserving the soaking liquid. Remove the tough stems and slice the mushrooms thin. Step 3 — Finish the gravy Once the onions are deeply caramelized, add the red wine and cook until reduced. Add the chopped garlic and cook briefly. Pour in the reserved shiitake soaking liquid and the sliced shiitakes. Simmer and reduce. Season with black pepper and white pepper. To thicken, mix cornstarch with cold water and stir into the sauce. Simmer a few minutes until the gravy thickens. Keep warm. Step 4 — Cook the potatoes Peel the potatoes. Cut into evenly sized chunks. Place in a pot with salted water and bring to a boil. Cook until tender. Drain the potatoes and return them to the pot. Add salt, black pepper, nutritional yeast, plant-based butter, and plant-based yogurt. Mash until creamy. Taste and adjust seasoning. Step 5 — Prepare the mushroom steaks Trim only the tough base from the brown oyster mushroom clusters, keeping the rest intact. Heat a cast-iron pan with oil over medium-high heat. Place the mushrooms in the pan bottom-side down and allow them to sear before pressing. Once lightly browned, press with a heavy pan or weight to force out moisture. Press gradually in stages. Flip and repeat until both sides are well browned and flattened into steak-like pieces. Season the mushrooms with steak seasoning. Transfer to a bowl and marinate with minced garlic, fresh thyme, a splash of red wine, oil, and black pepper. Step 6 — Crisp finish the mushrooms Dust the mushrooms lightly with cornstarch on both sides. Heat oil in a pan and fry the mushrooms until crisp on the exterior. Step 7 — Cook the Swiss chard Chop and separate the stems from the leaves. Slice the stems and blanch them briefly with hot water to soften. Finish both stems and leaves in a pan with a little of the mushroom oil and season with salt and pepper. Step 8 — Serve Spoon mashed potatoes onto plates. Top with mushroom steaks and ladle the caramelized onion–shiitake gravy over the top. Serve the Swiss chard alongside.