Grilled Steak with Newfoundland Chanterelles. An indulgent but easy steak dinner featuring wild foraged chanterelle mushrooms and garlic butter.
Grilled Steak with Newfoundland Chanterelles
Hi everyone, Olivia here again. One of the great joys of August in Newfoundland is foraging wild chanterelles. They are in such abundance around these parts… if you know where to look!
We have been foraging chanterelles mushrooms in Conception Bay North for the last few summers. Much of what I’ve learned about foraging many wild plants and things in Newfoundland, I’ve read in Shawn Dawson’s book, The Forager’s Dinner.
It goes without saying, you have to be very careful when foraging for mushrooms. If you plan on trying it out, do your research and go with a seasoned forager in a known area. Safety out of the way – it’s a truly glorious thing to find these golden treasures peeking out of the mossy forest floor. Here are some photos from over the years.
Chanterelles on the forest floor, August 2022.
The first chanterelles of the season in July 2022.
Taking our friends from Toronto out foraging, August 2024.
A great haul from August 2023.
Steak and mushrooms, what could be better?
As you can see, we are lucky to have an abundance of these beauties nearby. Of course, chanterelles are readily available when in season (late Summer) at farmer’s markets across the country.
One of my favourite ways to prepare them is served with a flavourful steak, like ribeye. This recipe is so simple it’s hardly a recipe, more so just putting a few truly delicious elements together.
Chanterelles cooking. A lot of liquid will come off of these!
It’s all about great quality ingredients. For this dish I’ve used ribeye steaks and of course, fresh chanterelles. Clean the mushrooms first: I use a small paring knife to cut away any particularly dirty bits, then a damp cloth to finish the job. Avoid running them under water, as they will absorb it. I also like to leave them fully intact. It’s nice to see the full beauty of these mushrooms, in varying shapes and sizes.
We served the steak and chanterelles with fresh Newfoundland cod. Delicious!
We enjoy this dish with some visiting friends from Toronto. Needless to say, they had an amazing time gathering the food that we prepared together that night. It doesn’t get better than that!
If you can get your hands on these fabulous mushrooms, give this recipe a try. It’s an incredible celebration meal you soon won’t forget. Bon appetit!
You might also like this fantastic appetizer recipe for Mushroom Paté:
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Grilled Steak with Newfoundland Chanterelles
Grilled Steak with Newfoundland Chanterelles. An indulgent but easy steak dinner featuring wild foraged chanterelle mushrooms and garlic butter.
Ingredients
- 2 ribeye steaks, about 1.5 inches thick
- 1 quart of chanterelles, cleaned
- 1/2 cup butter (see note)
- 2 cloves garlic
- salt and pepper to taste
Instructions
To prepare the chanterelles:
- Melt 2 tbsp of the butter in a pan over medium low heat, saving the remaining butter for later.
- Add mushrooms to the pan. I prefer to keep them whole. Let them cook for about 5 minutes. They will first absorb the butter in the pan, and then release quite a bit of liquid. Allow most of the liquid to evaporate.
- Meanwhile, slice the garlic thinly.
- Add the remaining butter and the garlic to the mushrooms. Coat the mushrooms in the butter and cook for another 2 minutes. Season to taste with salt and pepper.
- The mushrooms should be cooked but still a little firm - not rubbery!
To grill the steaks:
- Allow your steaks to come to almost room temperature before grilling. Leave them covered in plastic wrap as they come up to temperature.
- Season with salt and pepper and cook on the preheated grill until your desired internal preference is reached. I found about 3 1/2 to 4 minutes per side is good for medium rare.
- Turn the steaks only once during the cooking time.
- Remove from the grill and let the steaks rest for 10 minutes on a plate. Loosely tent the steaks with aluminum foil, leaving a couple of openings for steam to escape.
- Slice the steak against the grain and arrange on a platter. Spoon the chanterelles and our all the garlic butter over top.
Notes
- Rock Recipes are not foraging experts and take no responsibility for misinformed consumption of mushrooms. If foraging your own mushrooms: please take every precaution. Be 100% certain you are foraging chanterelles. Do not risk mistaking another mushroom. The best course of action is to accompany an experienced forager, in a known area, and do your research ahead of time.
- A flavourful cut of steak like ribeye works best here, to complement the flavours of the mushrooms. Strip loin or another preferred cut of your choosing would also work, just be sure to adjust the cooking time accordingly.
- If using dry aged steaks, no need to add additional salt to the meat before grilling.
- If using a standard steak, be sure to season before grilling.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 436Total Fat 39gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 15gCholesterol 127mgSodium 306mgCarbohydrates 1gFiber 0gSugar 0gProtein 21g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.