Seared Steak smothered in Rosemary Balsamic Mushrooms over Smashed Turnips
Few things make a steak more succulent than smothered in mushrooms and onions…unless it’s smothered in slow cooked mushrooms and shallots in an herb reduction!
The Root of a great dish! A favorite of many comfort food meals-steak and potatoes. When I started cutting down on carbs, I knew mashed potatoes were going to cause a struggle for me, from holiday meals to slow-cooked roasts, and all in between. When I opened my mind and pantry, I was amazed at how many options had been right in front of me the whole time! While cauliflower makes a great puree that is common with low carb dishes, I find radishes and turnips give a bit more texture, that is more consistent with a potato. I would suggest cooking these a little longer than you think though, as the turnip holds its form more than the potato does. When mashed down with butter and seasoning, it was a fantastic substitute!
You can’t rush perfection! Stand alone, if you were to take a sip of balsamic vinegar, it might not be a very pleasant taste. But, there is magical transformation that happens when you slowly cook this down, evaporating a lot of the acidity that’s so quintessential to a vinegar. As the acidity lifts, it is replaced with a thicker sauce that has an almost syrupy consistency and becomes perfectly soaked into the mushrooms. Combined with marinated shallot rings and fresh rosemary, this mixture is a delicious complement to any hearty seared steak!
Looking for other ways to cook with mushrooms? Check out these recipes:
Nettle Crepes with Goat Cheese, Shiitake Mushrooms, and Mint
Ramp and Shiitake Mushroom Soup
Caramelized Mushrooms and Strawberry Noodle Salad
Italian Sausage and Spinach Stuffed Mushrooms
Smothered Pork Chops in a Creamy Soy and Mushroom Sauce
Ginger Eggplant and Mushroom Stir-Fry
How do you use your mushrooms?! I’d love to hear from you! Comment below with feedback or suggestions!!
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Seared Steak smothered in Rosemary Balsamic Mushrooms over Smashed Turnips
Equipment
- Kitchen knife
- Saucepan
- Potato Masher
- Skillet with lid
- Skillet (or grill if outdoor cooking)
Ingredients
- 1/2 cup Balsamic Vinegar
- 1 1/2 cup Sliced Mushrooms I used Baby Bellas
- 1 medium Shallot
- 2 sprigs Fresh Rosemary
- 2 tbsp Butter
- 3 cloves Garlic
- 1 tbsp Olive Oil
- 2 cut Steaks of your choice
- 4 large Turnips
- 1 tbsp Butter
- 1/4 cup Heavy Whipping Cream
- 1 clove Garlic
- Salt and Pepper
Instructions
- In saucepan, add water and bring to a boil. Peel turnips and cut into cubes. Place turnips in water and allow to cook until a fork is easily inserted.
- While turnips are cooking, take skillet with lid and heat up butter and olive oil. Add in thinly sliced shallots and 2 cloves garlic, turning heat lower. Add half of the rosemary, and when fragrant, the sliced mushrooms.
- Stir well until all mushrooms are covered, and allow to cook until slightly tender. Add balsamic vinegar and turn to low, covering with lid. Cook down until the vinegar is mostly reduced, giving a thicker paste and very saturated mushrooms.
- Using either skillet or outdoor grill, cook steak to your liking. Remove from heat and allow to rest a few minutes.
- While steak is resting, strain turnips, add remaining clove of garlic, tbsp of butter and heavy whipping cream (may need less if a thicker consistency is desired). Mash well until potato texture. Salt and pepper to taste.
- Plate steak with a helping of smashed turnips. Heap a portion of the mushrooms over each steak and garnish with remaining rosemary. Enjoy!
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