Instructions

1. Rehydrate the shiitakes: Place dried shiitakes in a bowl and cover with very hot water. Soak 15 minutes. Lift mushrooms out, finely mince, and set aside. Strain the soaking liquid (through a paper towel or coffee filter) and reserve.
2. Dry-sauté the creminis: In a wide pan over medium-high heat, cook chopped creminis without oil until they release liquid and it mostly evaporates, 8–10 minutes.
3. Build aromatics: Add 1 tbsp of the butter (from the total), shallot, thyme, and a pinch of salt. Cook 3–4 minutes until fragrant. Add minced shiitakes and garlic; cook 1 minute.
4. Concentrate flavor: Stir in tomato paste and cook 60–90 seconds until it darkens slightly.
5. Deglaze + reduce: Add 2 tbsp dry sherry/brandy/vermouth or 2 tbsp reserved shiitake liquid. Scrape the pan and cook until nearly dry. Spread mixture on a plate and cool completely.
6. Mix the butter: In a bowl, mash softened butter with miso, kosher salt, black pepper, lemon juice, and optional crème fraîche/Worcestershire if using. Fold in the cooled mushroom mixture until evenly combined.
7. Chill: Spoon onto parchment, roll into a log, twist the ends, and refrigerate at least 2 hours (or freeze).

Serving Recommendations

• Best use: Slice into coins and place on hot steak right after cooking. Let it melt as the meat rests.
• Filet mignon: 1–1½ tbsp per steak.
• Ribeye / strip: About 1 tbsp per steak (these cuts already bring plenty of richness).
• Finish: Crack black pepper over the top. Add flaky salt only if needed.

Pinot pairing tip: Fat + umami soften tannin and bring out Pinot Noir’s savory, woodland notes—especially alongside well-marbled beef.