Immunity Boosting Dinner
Immunity Boosting Dinner
Mushroom & Garlic Crusted Steak
4 Small Grass-Fed Steaks (Sirloin or Strip Loin work best) 1 oz Spain Farm Dried Shiitake Mushrooms
1 tsp Whole Mixed Peppercorns 1 tsp Sea Salt
1/2 tbsp Dehydrated Minced Garlic (preferably Roasted Garlic, if you can find it)
1 tbsp Dehydrated Minced Onion 1 tbsp Fresh or Dried Chopped Parsley
4 Cloves Fresh Garlic, Minced 2 tbsp Olive Oil, Divided
1. Add mushrooms and peppercorns to a spice grinder or food processor and grind until you have a course powder. Place mixture in a small bowl. Add salt, minced garlic, minced onion and parsley. Mix together. Add fresh garlic and 1 tablespoon of olive oil. Stir mixture together to form a thick paste.
2. Place steaks on a plate and brush with a bit of olive oil. Press mushroom mixture onto each steak to coat. Turn steaks and do the same with the other side.
3. Heat a cast iron fry pan over medium-high heat. Add 1 tablespoon of olive oil. When pan and oil hot, add steaks to pan, two at a time if pan is small. You can also cook the steaks on the grill, if you prefer. Sear for 4-5 minutes per side, then move steaks to a plate and cover with foil to rest while you cook the other two. Let steaks rest 10 minutes before cutting.
Red Wine Sautéed Mushrooms
1 lb Spain Farm Fresh Shiitake Mushrooms
1/4 cup Unsalted Butter Splash of Olive Oil (to keep butter from burning)
1/3 cup Dry Red Wine Salt & Pepper to Taste
1. Lightly brush mushrooms. Cut mushrooms in half or into quarters if they are very large.
2. Heat butter and olive oil in a sauté pan over medium heat. Add mushrooms and sauté until reduced, browned and tender.
3. Reduce heat to medium-low and add red wine. Simmer, stirring occasionally, until wine has reduced, about 15 minutes. Season with salt and pepper. Spoon mushrooms onto plate beside steak and drizzle some extra sauce over the steak.
Garlic Sauteed Spinach
1 1/2 pounds baby spinach leaves 2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons sea salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
sea or kosher salt, optional
- Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
- In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
This dish would also be delicious with a bed of buttery mashed potatoes under the steak!
The Fresh Life