Skirt Steak and Porcini Mushrooms ala Lark

Raw porcini slathered in olive oil, salt, and pepper.

Raw porcini slathered in olive oil, salt, and pepper.

The spring bounty of porcini mushrooms and fresh greens has arrived to the Pacific Northwest. Taking a queue from Lark: Cooking Against the Grain, the Kickstarter-funded seasonal cookbook from John Sundstrom and his flagship restaurant Lark, I grilled up these Boletus edulis slices with two small skirt steaks from Skagit River Ranch. Served alongside a simple shallot, parsley, chive, and mixed green salad, this adaptation of Sundstrom’s recipe “Hanger Steak with Porcini Butter and Mizuna” is perfect for Tuesday Night Grilling – simple yet rich in taste; varied in texture; diverse in farm-fresh seasonal ingredients.

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