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Ingredients
- For the Lemon Thyme Vinaigrette:
- 1 pound Hen of the Woods Mushrooms
- 2 ounces Lardo (thin slices)
- 1 Shallot (minced)
- 1 clove Garlic (minced)
- 1.5-2 pounds Hanger Steak
- Olive Oil
- Salt and freshly ground Pepper
- 4 tablespoons White Wine Vinegar
- 1/4 cup minced Shallot
- 4 tablespoons Lemon Juice
- zest of 1 Lemon
- 2/3 cup Olive Oil
- 1/4 cup Thyme (chopped)
- For Assembly:
- Grana Padano (shaved to garnish)
Preparation
Step 1
Preheat oven to 350F. Preheat a grill or grillpan over medium high heat.
Remove large stems from mushrooms, being careful to keep them intact however. If there is any dirt, remove with damp towel or pastry brush. Place mushrooms on half sheet tray. Drizzle lightly with olive oil, then season heavily with salt and pepper. Sprinkle shallots and garlic evenly over the mushrooms, then drape the lardo evenly over them. Bake at 350 F for 20 minutes. Turn the sheet tray at 10 minute intervals.
Season the hanger steak generously with salt and freshly ground pepper. Lightly oil the grilling surface. Grill the steak 4 to 5 minutes per side for medium rare. Rest 10 minutes before serving.
For the Lemon Thyme Vinaigrette: Meanwhile, whisk together all of the vinaigrette ingredients, except for the oil. While whisking, gradually adding the oil to emulsify.
instructions For Assembly: To serve mushrooms, toss the roasted mushrooms with 1/2 cup of vinaigrette. Garnish with shaved grana padano.
Helpful Tips:
1. Similar to prosciutto, lardo comes from the back of the pig, and is pure fat that is cured with spices and herbs.
2. Hen of the Woods mushrooms can be found at specialty food stores and some farmer's markets. If you are unable to find them, you can substitute other mushrooms like oyster or button, and prepare them in the same manner.
3. For crispy mushrooms, drizzle them with olive oil and cook them in the oven. The dry heat of the oven will ensure crisping, while cooking them in a pan will make them softer as they absorb more of the oil.
4. Use flaky, coarse salt for a nice crunch.