Mushroom steaks

Ingredients:

Mushrooms

• 450 g of king oyster mushrooms (eryngii)
• 0.5 cups olive oil
• 1/3 cup balsamic vinegar
• 1 tbsp soy sauce
• 1 teaspoon chopped fresh thyme leaves
• 3 cloves garlic, grated
• 1 tsp. brown sugar
• 2 tsp chili garlic paste

Wine sauce

• 1 tbsp. l. olive oil
• 1 medium shallot, thinly sliced
• 2 cloves garlic, crushed
• 3 sprigs of fresh thyme
• 3/4 cup red wine
• 0.5 cups vegetable broth
• 1 tsp. brown sugar
• 3 tablespoons chilled unsalted butter, diced
• 1–2 tsp lemon juice
• 1 tbsp chopped green onions + extra for serving
• 2 tablespoons unsalted butter

Preparation:

1. Mushrooms:
   
   Cut the mushrooms in half lengthwise. Using the flat side, carefully score each mushroom, first in one direction, then in the other, creating a diamond pattern without cutting completely through the mushrooms. Combine the olive oil, balsamic vinegar, soy sauce, thyme, garlic, brown sugar, and chili garlic paste in a large bowl. Toss the mushrooms with the marinade and set aside.
2. Wine sauce:
   
   Heat the oil in a small saucepan over medium heat. Add the shallots and cook, stirring, until softened, 2–3 minutes. Add the garlic and thyme sprigs and cook until fragrant, about 1 minute more. Add the wine, broth, and brown sugar. Increase the heat to medium-high and simmer until about 1/3 cup of liquid remains in the pan, about 10 minutes.
3. Reduce heat to low, add butter and stir until melted; remove from heat and stir in lemon juice and 1 tablespoon chopped green onions. Season with salt and pepper. Discard thyme sprigs.
4. Add 2 tablespoons of butter to a large skillet and place over medium-high heat. Once the oil is hot, add half of the mushrooms, cut-side down. Cook without moving them until the bottoms are browned, 2–3 minutes. Flip and cook the other side until the mushrooms are browned and tender, another 2–3 minutes. Cook the remaining mushrooms.
5. Season the mushrooms with salt and pepper. Pour half the sauce into the bottom of a serving dish. Arrange the mushrooms, cut-side up, on top and drizzle with the remaining sauce. Sprinkle with finely chopped green onions.