Mushrooms And Beef Dip Sandwich With Potato Chips
|Crimini mushrooms||4 Ounce, chopped|
|Oyster mushrooms||4 Ounce, chopped|
|Shiitake mushrooms||4 Ounce, chopped|
|Thyme||1 Tablespoon, chopped|
|Beef broth/Beef stock||2 Cup (32 tbs)|
|Corn starch||1 1⁄2 Teaspoon|
|Strip loin steak||4 Ounce (125 G)|
|Olive oil||1 Tablespoon|
|Portobello mushroom||1 Large, sliced|
|Onions||1 Cup (16 tbs), sliced|
|Goat cheese||2 Ounce|
Preheat oven to 350°F (180°C). Cut ½€ (1cm) off the top of the garlic head and place on a small square of aluminum foil; drizzle with 1 tbsp olive oil, fold foil to wrap garlic and bake for 1 hour or until garlic is soft; set aside.
In a medium frying pan, over medium-high heat, sautÃ© crimini, oyster and shitake mushrooms, onions and thyme in butter for 5-6 minutes or until golden brown. Add brandy and cook for 2 minutes, scraping browned bits from bottom of pan. Add beef broth; bring to a boil. Reduce heat to low and simmer for 20 minutes. In a small bowl, mix cornstarch and water. Add cornstarch mixture to pan; bring to a boil to thicken. Pour liquid through a strainer into a small saucepan and keep warm.
Grill steak for 2-5 minutes per side or until cooked to desired doneness; keep warm.
Meanwhile, heat oil in a small frying pan over medium-high heat, add Portobello mushrooms and onions; saute for 5 minutes or until tender.
In a small bowl, squeeze garlic from head of roasted garlic, add goat cheese and mix together.
Slightly toast Ciabatta bun, spread garlic goat cheese on both halves. Thinly slice strip loin and place on bottom half. Top with caramelized onions and mushrooms. Serve with Sweet and Spicy Potato Chips.