Ingredients

• 2 tablespoons chopped dried mushrooms (cepes, porcini, (or morels)
• 1/4 cup hot water
• 2 trimmed thick skirt steaks (about 7 oz. each, 1 inch thick)
• 1 tablespoon vegetable oil
• 2 tablespoons minced shallots
• 3 fresh medium mushrooms, thinly sliced (1/2 cup)
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1/4 cup dry red wine
• 2 tablespoons heavy cream

Instructions

1. Soak dried mushrooms in hot water 15 minutes. Drain mushrooms, reserving liquid. Rinse mushrooms thoroughly. Strain soaking liquid through coffee filter or paper towel.

2. Meanwhile, let steaks warm at room temperature 10-15 minutes.

3. Heat oil in heavy skillet over medium heat. Add steaks and saute, turning once, about 8 minutes for medium-rare. Remove to serving platter and cover loosely.

4. Pour off all but thin layer of fat from skillet. Heat over medium heat. Add shallots and cook, stirring constantly, just until wilted, about 30 seconds. Stir in both dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring constantly, until lightly browned, about 3 minutes. Pour in wine and mushroom-soaking liquid. Boil until liquid is reduced by half. Stir in cream and any meat juices on plates. Taste and adjust seasonings. Spoon sauce over steaks and serve hot.