Creamy Cajun Steak and Wild Mushrooms

Author Notes

Although you could use any type of steak (elk, moose, venison, beef, pork… even goose breast!) and any type of mushroom (morel, chanterelle, chicken of the woods, hen of the woods, lion’s mane, lobster, oyster, store-bought white button, etc.), my favourite combo, and the one I used here, is venison sirloin steak and wild lobster mushrooms.

Surf and Turf anyone?

Lobster mushrooms are beautifully bright orange and have a very mild seafood flavour, which lends them their name. They are not an actual species of mushroom but rather a parasitic fungus called Hypomyces lactifluorum that infects species of Russula or Lactarius mushrooms, causing them to change shape, colour, and flavor. Very cool!

You can find them pushing out of the earth in forests in the summer months, fresh at some farmer’s markets, or dried and sold at grocery or specialty stores. I’m sure they could be found dried online as well. Remember, foraging for mushrooms can be a dangerous activity if you don’t know what you’re doing. It’s best to find a local mycological group and go out on a foraging excursion with someone who knows what they’re doing before going alone.

This is a relatively simple recipe that combines steak cubes and mushrooms in a spicy, creamy sauce. So delicious, and perfect served on rice.

I used Harvesting Nature’s Big Game Blend for this dish and I recommend you do the same. This is a Cajun-inspired spice blend that doesn’t rely on salt, sugar, or MSG to announce its flavour – just good quality spices. Most other Cajun spice blends come heavily salted, so if you end up using one, be sure to adjust the salt in the recipe, or you might overwhelm it.

This recipe is quick, easy, and endlessly versatile. Once you make it, you’ll find yourself going back to it time and time again, using whatever game or mushrooms you have one hand. I know you’ll love it! —Adam Berkelmans