In Sonoma Valley, these golden, trumpet-shaped mushrooms pop up in the oak and madrone woods each winter, and they taste like the season itself: earthy, a little fruity, and deeply savory. This dish lets them shine twice. Some are seared until golden and piled on top of the steak. The rest simmer into a rich chanterelle cream sauce. Sweet, jammy cipollini onions caramelized in balsamic balance all that richness. It's a celebration plate, but every part is simple, and much of it can be made ahead. Pour a glass of Sonoma Valley red, light a few candles, and enjoy the best of wine country winter at home. Serves 4. Prep time: 30 minutes (plus 45 minutes to salt the steaks). Cook time: 45 minutes.
 

INGREDIENTS

Caramelized Cipollini Onions

  • 1 pound cipollini onions
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 2 tablespoons balsamic vinegar
  • 1/2 cup beef or chicken stock
  • 2 sprigs fresh thyme
  • Kosher salt

Chanterelle Mushrooms

  • 1 pound fresh chanterelle mushrooms
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper

Steaks

  • 4 New York strip or ribeye steaks (10 to 12 ounces each, about 1 1/2 inches thick)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons neutral oil, such as grapeseed or avocado
  • 3 tablespoons butter
  • 4 sprigs fresh thyme
  • 3 garlic cloves, smashed

Chanterelle Cream Sauce

  • 1 large shallot, finely minced
  • 1 garlic clove, minced
  • 1/2 cup dry white wine, such as Sonoma chardonnay
  • 1/2 cup beef stock
  • 3/4 cup heavy cream
  • 1 teaspoon fresh thyme leaves
  • A squeeze of fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • Chopped chives or parsley, for garnish


INSTRUCTIONS


1. Salt the steaks. Pat the steaks dry and season generously on all sides with salt. Let them sit at room temperature for 45 minutes, or refrigerate uncovered overnight for even better flavor and crust.

2. Peel the cipollini. Drop the onions into boiling water for 1 minute, then into ice water. Trim the root ends and the skins will slip right off.

3. Caramelize the onions. Heat the olive oil and butter in a skillet over medium heat. Add the onions in a single layer and cook, turning occasionally, until golden on all sides, about 10 minutes. Sprinkle with brown sugar, then add the balsamic, stock, thyme, and a pinch of salt. Cover and simmer until tender, 15 to 20 minutes. Uncover and cook until the liquid reduces to a sticky glaze. Keep warm.

4. Clean the chanterelles. Brush off any dirt with a soft brush or damp towel. Avoid soaking them. Tear larger mushrooms into bite-size pieces along their natural ridges.

5. Sear the chanterelles. Heat a large dry skillet over 
medium-high heat. Add the chanterelles and cook, stirring occasionally, until they release their liquid and it evaporates, 5 to 7 minutes. Add the butter and olive oil and cook until golden at the edges, 3 to 4 minutes more. Season with salt and pepper. Set aside about one third, roughly chopped, for the sauce, and keep the rest warm for topping.

6. Sear the steaks. Pat the steaks dry again and season with pepper. Heat the oil in a large cast-iron skillet over high heat until it just begins to smoke. Sear the steaks for 3 to 4 minutes per side, until deeply browned.

7. Baste. Lower the heat to medium. Add the butter, thyme, and smashed garlic. Tilt the pan and spoon the foaming butter over the steaks for 1 to 2 minutes. Cook until an instant-read thermometer reads 125°F for medium-rare (it will rise a few degrees as it rests).

8. Rest. Move the steaks to a cutting board and rest for 10 minutes while you make the sauce.

9. Make the cream sauce. Pour off all but about 1 tablespoon of fat from the steak pan, leaving the browned bits. Over medium heat, cook the shallot until soft, about 2 minutes, then add the garlic for 30 seconds. Add the reserved chopped chanterelles. Pour in the wine and scrape up the browned bits, then simmer until nearly evaporated. Add the stock and reduce by half. Stir in the cream and thyme and simmer until the sauce coats the back of a spoon, 3 to 5 minutes. Finish with lemon juice, salt, and pepper.

10. Plate. Slice the steaks against the grain or serve whole. Spoon the chanterelle cream sauce onto each plate, set the steak on top, and pile on the seared chanterelles. Add a few caramelized cipollini alongside and finish with chives or parsley.
 

NOTES

No chanterelles? Fresh oyster, hen of the woods, or a mix of wild mushrooms work well in their place.

Wine pairing: A Sonoma Valley Cabernet Sauvignon or Zinfandel stands up to the steak and cream sauce. For something earthier that echoes the mushrooms, try a Sonoma pinot noir.