Steak Haché

Once again a case in which a key ingredient REALLY should be given in weight rather than by measure. I, like other Commentators, think that a "cup" of dried porcini is WAY too much. But I *could* be wrong. Keep us from going wrong by saying "2 ounces" or "57 grams" or whatever the figure is. This should always be done with cheeses and mushrooms -- and all baking ingredients!

Oh good lord - no wonder we lost the election. This is basically a delightfully hopped up hamburger. I loved it. So easy and surprisingly light, given. Use whatever mushroom you want - or here's a possibility: don't obsess about the mushrooms! It's a hamburger, but a really good one. Don't take it so seriously. It's a perfect, easy, red-meat, mid-week dinner, great with a side veggie and a salad. I will do this again and again. (Use a good cut of meat!)

Whew! One cup of dried porcini is a lot of very expensive mushrooms.

I don't know why there's so much sniping about this recipe - it's easy and ridiculously delicious. You could use cheaper mushrooms, for sure, and it would probably be good. But not AS good, because porcinis simply have more flavor than other mushrooms.

Articles on such subjects serve to remind that the beast of journalism must be fed daily - even if there is little to report. The proper technique is to sieve once with large mesh to collect the mushrooms, set them aside then insert paper towel into sieve and pour stock through again into separate container. Discard towel and freeze stock in appropriately sized container suitably labelled. This filtering takes place out of the way while you continue looking for a better recipe ;-)

I thought this was terrific. I made a few adaptations due to available ingredients and one change for personal preference: 1. I substituted and prepared 1 oz (29 gr) of dried shitake mushrooms since the store did not have dried porcini mushrooms. there was more than enough for the recipe; 2. I added one (1) tablespoon of Worcestershire sauce to the meat mix. I served it with fresh made mashed potato and steamed asparagus (skinny stalks steamed 3 minutes or slightly less) sides.

Re the mushrooms: 1 cup when rehydrated will overpower everything else. Maybe you mean 1 OZ, which yields enough for the patties & butter, gives plenty of flavor, and won't break the bank. Dried porcinis are often gritty. After draining, rinse them. Pour the soaking liquid through a coffee filter before using or storing. They are also sometimes infested with larvae. If you don't want the extra protein, rinse the rehydrated mushrooms in a medium-mesh sieve and filter the liquid.

Not my cup of tea...

I am a big fan. Cooked it twice for different crowds, and both time everyone loved it. One time I went with porcini, the other with a combo of chanterelles and shiitake. Excellent either. way.

I always rinse dried mushrooms, before the soaking process, in a small sieve, under cool running water. Grit is never a problem afterwards

This is a winner. Our store had a mixed mushroom medley and this recipe used about 1/2 of one bag. When cooked, it had both the pleasing elements of ground beef, for the meatball lover, and, if cooked medium rare, pleasing elements of a steak. So, our whole family found it tasty.

I only recently discovered Spice Jungle online, where they have 3 grades of dried porcini (AA;A; and B) I ordered 1 oz. of the AA (best) and it amounted to very close to one cup. Cost just under $9.00, but the sauce I made was so unctuous, that I have already re-ordered. I am using that sauce tonight, to adorn these beautiful 'steak haches. BTW, Spice Jungle has free shipping.

I found the steak to be too bland and added ground black pepper, garlic salt, and a small portion of cilantro the next time I made this recipe.

Appropriate that this recipe appears in the same issue as "Should Some Species Be Allowed to Die Out?"

quite nice and quick. will probably experiment with other types of dried mushrooms. will definitely make again.