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Crafting Tender Shoveltusk Steak and Sliced Zangar Buttons

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by

Jeremiah
in

Welcome to the gastronomic adventure of VideoGame Eats, where we craft your favorite foods from your favorite video games! Join Jeremiah and Kevin as they concoct an array of mouthwatering dishes straight from the pixelated realms.

Welcome, weary travelers, to a culinary adventure like no other!

Imagine a creature with the sturdy build of a boar and the graceful antlers of a stag, and you’ve conjured the image of a shoveltusk. This delectable steak holds a special place in the hearts of magic wielders, who swear by its mystical properties, claiming it enhances their spellcasting abilities ever so slightly. As for the secret behind its enchantment, well, that’s a mystery best left unasked.

Originally crafted with delicate slices of the gargantuan fungi found in Zangarmarsh, this savory delicacy has been ingeniously adapted to incorporate more readily available mushroom varieties. Despite this tweak, its rich flavor remains an exquisite complement to any main dish.


Ingredients:

Tender Shoveltusk Steak:

Begin by heating the olive oil and butter in a skillet over medium-high heat. In a small bowl, combine the salt, Northern Spices, and garlic, then generously coat both sides of the steaks with this seasoning blend. Gently place the steaks into the pan and sear them for a minute or two on each side. After flipping, cook for an additional minute or two, then carefully pour in the wine—the pan will sizzle and splatter momentarily. Allow the steaks to cook for a few more minutes for a medium-rare doneness. Once cooked to your preference, transfer the steaks to a cutting board, loosely cover them with foil, and let them rest while you prepare the sauce. Reduce the liquid in the pan until it thickens slightly but still maintains a pourable consistency, which should take roughly 10 minutes.

  • 2 steaks, about 1 pound each, at room temperature
  • 1 tablespoon olive oil
  • 1 to 2 tablespoons unsalted butter
  • 1 tablespoon salt
  • 1 teaspoon Northern Spices
  • 1 clove garlic, minced
  • 1 cup red wine

Sliced Zangar Buttons:

Start by melting 2 tablespoons of butter along with the olive oil in a medium frying pan over medium-high heat. Introduce the sliced mushrooms to the pan, gently stirring them. Allow them to cook for several minutes until they have absorbed much of the butter and reduced in size. Create a small indentation in the center of the pan, then add the remaining butter and minced garlic, followed by the salt, pepper, and thyme. Continue stirring for approximately 10 minutes, during which the mushrooms will release a significant amount of liquid. Cook until most of the liquid evaporates, then sprinkle in the flour, stirring until the mixture is smooth without any clumps. Pour in the stock and Worcestershire sauce, and cook for an additional five minutes until the gravy has thickened. Remove from heat and serve.

  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon extra-virgin olive oil
  • 10 ounces button mushrooms, cleaned and sliced
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1 teaspoon dried thyme (or 1 /2 tablespoon fresh)
  • 2 tablespoons flour
  • 1 1 /2 cups beef stock
  • 1 tablespoon Worcestershire sauce