porcini mushroom, dried
dry white wine
canned tomatoes, diced, with juice
2 tablespoons fresh oregano or 2 teaspoons
salt, to taste
black pepper, to taste
rib eye steaks, 1/2 inch thick
garlic cloves, finely chopped
yellow onion, sliced
fresh parsley, chopped
- SOAK dried porcini mushrooms in lukewarm water for 20 minutes. Remove from water, rinse and slightly chop, set aside.
- COMBINE white wine, tomatoes, porcini mushrooms, and oregano in a saute pan over medium heat. Bring sauce to a boil and season with salt and pepper to taste. Lower heat and allow to simmer for 15 minutes.
- HEAT olive oil in a separate large saute pan over medium-high heat. Cook rib eye steaks 4 minutes on each side. Add garlic and onions to saute pan and cook for 2 minutes.
- PLACE onions on bottom of a large serving platter. Place steaks on top of onions. Pour mushrooms and tomato mixture over steaks. Garnish with chopped parsley and serve immediately.