Strip loin roast with pan-roasted wild mushrooms & demiglace cream reduction

By Naomi Pomeroy | December 11, 2014

Naomi Pomeroy

This recipe comes to us from the Taste guest mentor Naomi Pomeroy.


In honor of last night’s episode of The Taste, we asked guest mentor Naomi Pomeroy to share one of her favorite recipes with us.

This special-occasion recipe is as much about the meat as it is about what goes with the meat. A strip loin roast–or a boneless rib roast, which is slightly fattier but very similar–is a very practical and servable dish for a group. Resting is of the utmost importance–wait at least 20 minutes before slicing.

I use grass-fed beef because it aligns with my politics, but not everybody does. It’s important to consider your source for this dish, because the way your beef was raised will impact the way you should cook it. Corn-fed or corn-finished beef tends to have more fat and marbling, so it can take a hard sear in high heat. Grass-fed beef tends to be leaner, so I cook it on a slightly lower heat, and baste it with plenty of butter after searing to keep it moist. Either way, you’ll need to apply some weight to get a proper, even sear–whether you press the beef down with your tongs or toss another pan directly on top of it, make sure something is there to ensure the meat makes contact with the pan. Rotate the beef every 30 seconds or so until every side is evenly seared.


But the true hero of this dish is the demiglace. I cannot understate the importance of knowing how to make demiglace–it’s time-consuming, but a simple process that yields one of the most powerful ingredients in my kitchen. The only way to describe the taste is to call it the highly concentrated essence of savory. It’s a natural flavor enhancer, and a little bit goes a long way. We make two batches of demiglace a week at Beast, with 150 bones at a time, because we serve it on so many things. Once you taste it, you’ll want to put it on just about everything. A modest drizzle of demiglace will instantly heighten any piece of meat, and marrying it with rich heavy cream as you do in this recipe creates the most refined version of gravy you’ll ever encounter.


You can substitute different kinds of mushrooms if necessary, but do try to find a cultivated wild variety like oyster if you don’t have access to truly wild ones themselves–this is such a special dish that it really deserves the best you can find.




Fried Morels, Spring Onions and Sage Recipe

By Patrice Johnson | June 18, 2013

fried morels, mushrooms, spring onion, sage, fried sage

fried morels, mushrooms, spring onion, sage, fried sage

When mushrooms come to mind, you think of grilling, sautéing, or even roasting them, but generally never frying. In season, morel mushrooms and spring onions are plentiful at the farmers markets. Combined together and fried these treats are great as a garnish on a baked potato or salad. But,  I make no apologies for eating them right out of the pan.

Adapted from John Brewer’s Crunchy Morels recipe.


For more delicious stories by Patrice Johnson, click HERE 

Spring Mushroom and Asparagus Ragout Recipe

By Patrice Johnson | June 7, 2013

mushroom, morel, asparagus, ragout

mushroom, morel, asparagus, ragout

A foodie friend of mine started growing her own mushrooms a few years ago, but I didn’t really pay any attention. Mushrooms seemed so complicated and scary. Besides, she also grew grapes before the rest of us, and wasn’t afraid to dive into pumpkin and strawberry patches. No gardening practice intimidates her. Then I saw home growing kits hit the shelves at my grocery store, and fresh and dried local mushrooms for sale in the farmers markets. Mushrooms are trending.

Click here for a look at our story, The Sense of Morels.

The mushroom vendor at my local market enthusiastically pitches the wonders of mushroom teas. I passed on the tea but brought home a carton of fresh Italians to play with. If you cannot find fresh local mushrooms, use a meaty variety such as portobella.

For more recipes from Patrice Johnson:


Rye Blini with Pickled Beets and Gravlax

Carrot Crayfish Salad

Grilled Trout Burger



Mushroom and Asparagus Quiche Recipe

By | April 24, 2012

Photo: Paul Goyette

Photo: Paul Goyette

We can’t seem to stop admiring the great spring vegetable that is the asparagus! Its crisp and light flavors scream spring and with of their nutritional benefits, we can’t help but feature them yet again in this quick dinner solution for your Meatless Monday.

Although the quiche has been traditionally associated with French cuisine, it actually originated in Germany. The original quiche, the quiche lorraine, was an open pie that had egg and cream custard with bits of bacon. Over time, it has developed into a delicacy that has been widely adapted. Many variants of the quiche have incorporated different vegetables, and this mushroom and asparagus quiche is a perfect example.

The warmth and earthiness of the mushrooms give an extra hint of comfort to this dish. Feel free to use your favorite mushrooms in this recipe. The use of the dinner roll dough ensures this quiche a quick option for your Monday night dinner search.

Photo: Paul Goyette


Easy Mushroom Stroganoff Recipe

By Nicole Lewis | February 29, 2012

mushroom stroganoff

Photo: Nicole Lewis

For me, beef stroganoff the perfect winter meal. It’s comforting, warming, and hearty. Because beef is the centerpiece beef stroganoff has a tendency to be nap-inducing, which is great on a cold February day when you have no plans to go outside. But, winter 2012 in New York has been unseasonably warm. So, instead of whipping up my typical winter favorites this year I have had to tweak my recipes to create light versions of the classics.

To lighten this dish and stave off the inevitable food coma I decided to nix the beef entirely and use mushrooms. I chose baby bellas because they are hearty, full of flavor, and widely available, but you could use a more luxurious mix of mushrooms such as chanterelles and trumpet mushrooms. Read More

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