Porcini Mushroom salt rub

One of the best things about this time of year for me is that I get to cook for more people than just Jon and I. My kids aren’t really up for trying too many new things so it’s a pleasure to have Lorna and Mum here, and to have Jon’s family over for dinner so much. Last night, Lorna and I cooked dinner for the first night of Chanukah, and as we have a big dinner to cook on Sunday, we wanted to make something easy, but still impressive. Jon’s parents had already tried this rub on a prime rib roast at a previous dinner party at our place and both loved it, so I thought this time we’d try it on steaks. The rubbed steaks were served with Lorna’s Potato and Swiss Chard Dauphinoise, and followed by a Chocolate Tart with a pecan biscuit crust (recipe coming soon!), it was the perfect weeknight dinner party.

If you’ve ever been to Eataly, Mario Batali’s Italian grocery store on 5th Avenue here in New York, there’s a good chance you’ll have noticed their rotisserie prime rib in the back corner of the store, it always smells so good and I was keen to try and come up with a rub that would make steaks or a roast taste as good as that smell. That’s where the idea for this came from. I had to experiment with amounts, but I’m really very happy with the outcome.

Porcini Salt Rub
Makes 1/2 cup, enough for 4 large steaks

1/2 oz of dried porcini mushrooms
1.5 tablespoons of dark brown sugar
1 tablespoon of  kosher or sea salt
1 teaspoon of black truffle salt (optional)

Pulse the dried porcini’s and the brown sugar in a spice grinder or food processor, pour what you have into a container, add the salt, put the lid on and give it a good shake. It’s now ready to use just sprinkle it liberally on your meat – Melani (& Lorna)