Sauteed Mushrooms
Morel mushrooms, sliced thin and cooked fast with onion and garlic, make a topping for steak that behaves almost like a sauce. Because the slices are so thin, they give up their juices in the hot pan, and those juices are drizzled back over the top at the end. The method is one pan and a handful of ingredients, so the earthy, nutty morels stay the main flavor on the plate.
Instructions
Put the sliced mushrooms and the diced onion in a bowl and sprinkle them with salt and black pepper, tossing so the seasoning reaches every piece.
Pour the olive oil into a large sauté pan and heat it over medium high heat until it is hot and loose in the pan.
Add the minced garlic and cook it for 30 to 45 seconds, stirring so it softens and smells fragrant without browning.
Add the seasoned mushrooms and onion to the pan. Cook for 7 to 10 more minutes, stirring now and then, until the mushrooms are tender and the onion is soft.
Lift the mushrooms and onion out of the pan onto a plate or straight over your meat. Spoon the juices left in the pan over the top and serve while hot.
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