PORCINI POWDER WHOLE FOODS RECIPES

Steps:

• Preheat a heavy bottomed pan to high heat.
• Trim the backstrap of silver skin. Season with salt and pepper and dust with porcini powder.
• Lightly oil the hot pan and sear the backstrap, use tongs to rotate to get an even sear, about 30 seconds on each side.
• Place seared backstrap on a plate and place in the freezer for 20 minutes.
• Slice backstrap, across the grain ?” thick. Place slices on a piece of plastic wrap on a cutting board, leaving 1” between slices. Cover with another layer of plastic wrap. Using the textured side of a meat mallet, lightly pound the slices starting in the center and working towards the edges. Flip the meat over and repeat. Now use the flat side and repeat the hammering on both sides. The meat should be almost see-through thin.
• Peel back the top layer of plastic wrap. Place a large plate face side down over the meat and slip your hand under the cutting board. Flip it right side up to neatly deposit the slices onto the plate without tearing or bunching them. Peel back the plastic wrap and top the meat with salt, pepper, olive oil, capers, lemon zest, shallot and a touch of parmesan. Open a good bottle of wine, and serve immediately.

Steps:

• Clean the mushrooms and wipe with a paper towel. Cut the larger mushrooms into smaller pieces. 
• Peel and caorsely chop the garlic cloves. 
• Remove the leaves of the thyme from the stems. 
• Heat the butter and oil in a large frying pan. Lightly sauté the garlic. 
• Add the mushrooms to the pan, then sprinkle with the thyme. Sauté for 4 minutes, then season to taste with salt and pepper. 
• Serve with a fresh baguette, if you'd like.