Bruce Ingram
50 minutes DURATION
10 minutes COOK TIME
40 PREP TIME
4 SERVINGS
Ingredients
- 1 pound tenderized venison tenderloin (chicken or beef can be substituted)
- 1/2 cup Allegro Original Marinade (or marinade of choice)
- 2 cups chopped oyster mushrooms or another edible mushroom
- teaspoon garlic powder
- 2 to 3 tablespoons olive oil
- Salt and pepper, to taste
Directions
- Place venison tenderloin fillet in a shallow dish. Cover with marinade and chill for at least 30 minutes to as long as 5 hours.
- Clean mushrooms by soaking them in cool salt water for 15 to 30 minutes. Soaking can help draw out any insects in the mushrooms, especially oyster mushrooms. Drain and rinse mushrooms, and then sprinkle with garlic powder.
- When ready to prepare dish, pour olive oil into a large cast-iron skillet over medium heat.
- Add venison. Brown on one side for about 2 minutes. Flip and brown other side for an additional 2 minutes.
- When browning second side, add mushrooms to skillet. Cook until tender, about 2 minutes. Add salt and pepper, to taste.
- Serve tenderloin with mushrooms on top.
This is a simple entrée to prepare, yet it delivers a satisfying, filling meal that goes great with sweet potatoes and mixed vegetables.
Note: If desired, stir-fry mushrooms beforehand and freeze. Then, warm them in the pan after you turn the tenderloin.
Foraged Mushroom Recipes
Bruce and Elaine Ingram are the authors of Living the Locavore Lifestyle, a book about hunting, fishing, and gathering for food. For more information, email them at BruceIngramOutdoors@Gmail.com.
Originally published as part of “Dead-Tree Delicacies” in the April/May 2023 issue of Mother Earth News and regularly vetted for accuracy.
