Umami Shiitake Steak

Shiitake mushrooms are sauteed with shallots
in the beginning before being removed.
Then the steaks are cooked in the flavored oil.
The mushrooms are returned, along with soy sauce,
to cook until they get nicely coated.

Ingredients:
2 teaspoons canola oil
1/4 cup shallots, thinly sliced
10 shiitake mushrooms, stemmed and sliced
2 teaspoons olive oil
1 boneless rib-eye (about 8 ounces)
3 tablespoons low-sodium soy sauce
Steamed rice

Directions:
Pour the canola oil into a large skillet
over medium-high heat. Toss in the
shallots and the shiitakes.
Cook until they are soft, about 2 minutes.
Remove and set aside.
Pour the olive oil into the skillet.
When hot, add the steak.
Sear for 2 to 3 minutes a side.
Remove the steak and set aside.
Turn the heat to medium.
Add the mushrooms and shallots back in.
Pour in the soy sauce.
Let cook until it coats the mushrooms.
Slice the steak into 1/4" strips and plate.
Pour the mushroom and soy sauce on top.
Serve with white rice.