Tea Smoked Mushrooms

Tea Smoked Oyster mushrooms (good for steaks)

½ C. Lapsang Souchong tea.

1 Lb. Oyster or other cultivated mushrooms.

2 Tb butter

1 tsp. chopped tarragon.

Steamer basket or tin foil

     In a small or medium saucepan with lid, add the tea and gently heat until slightly smoking. Place the Oyster mushrooms in a steamer basket and lower into pot and cover. If using tin foil, cut out a round piece roughly the size of the pot and poke some holes in it.  Place mushrooms evenly on top, then cover.  Gently smoke the mushrooms for 10 minutes. 

    At this point the mushrooms are ready to be cooked, as they should not have fully cooked during the smoking. Heat a sauté pan on high, add the butter and add the mushrooms immediately. Do not stir. Let brown on bottom, then season with salt and pepper and toss to finish cooking all sides. Add the tarragon and cook for one minute.