T-bone steak, green chile, Provençal sauce with oyster mushrooms

2021-08-18

Reconnecting with an old acquaintance from France, with something extra of course.

A. Provençal sauce with oyster mushrooms

Pic1-3: oyster mushrooms in the forest

Oyster mushrooms are imo one of the most beautiful mushrooms and I always enjoy the experience when I find them. Their natural environment is temperate forest where they grow on tree trunks, logs and even in cracks in the rocks. Once the mycelium starts fruiting, the hoods stack themselves on top of each other and they can sometimes occupy an enormous volume.

In Belgium they have been commercialized since the 1980s and I bought them regularly there. They are delicious to eat, with a very pleasant taste, especially when sautéed in butter.

Here in the US desert, they used to be available canned online on special order @ Walmart and compared to the real thing, they hardly have any flavor at all. Growing them here at home may be the only way I can get some. Definitely worth a try.

INGREDIENTS

This is what you need for 4 quarts = 12+ servings:

3 red, 3 green large bell peppers
3-4 large yellow onions
2 cans oyster mushrooms
4 lbs. roma tomatoes
or 2 qts. canned tomatoes.
S&P
1-2 tbsp. Provençal herb mix

Pic4: Provençal sauce with oyster mushrooms

Directions

See Provençal sauce for the standard recipe.

2021-08-18

Pic5-7: cutting bell peppers

Wash the bell peppers.
Cut the body from the core and veins.
Slice the body in thin strips.

Pic8: onions
Pic9+10: red and green bell peppers

Cut the onions coarsely. (halves and eights)
Sauté in butter until transparent.
Add sliced bell peppers.
Stir-fry for 5-10 minutes over high heat.
Be careful not to cook them dry and/or burn them.

Pic11: tomatoes
Pic12: oyster mushrooms
Pic13: all done

Add tomatoes.
Add S&P to taste. Don't overdo, the sauce will be reduced to 50%
Bring to a boil over medium heat. Reduce heat.
Cover and simmer for 2-3 hrs. until the bell peppers are very soft.
Reduce until the tomato sauce starts thickening.
Stir occasionally to prevent burning. Add a bit more liquid if necessary.
Add the oyster mushrooms. (Pic9)
Heat through, 3-5 minutes more.
Adjust the seasoning.
Keep warm until serving time.

b. T-bone steak with green chile,

Marielos doesn't care for spicy food.
I prepared and served the green chile separately instead of mixing it in with the sauce.

This was a nice T-bone steak. I cut the tender part and halved it horizontally to hasten the cooking of that piece. The other piece was cooked medium-rare.