Zangar buttons come from the giant fungi of Zangarmarsh, but ordinary mushrooms work fine. We cleaned them with a damp paper towel ("too wet and they get soggy and gross") and sliced them evenly, because nobody likes unevenly cooked mushrooms. Garlic went into sizzling butter and olive oil first, then the mushrooms. A few minutes later came fresh thyme, salt from our mushroom-shaped shaker, and a lot of pepper.
After about 10 minutes we dusted in the flour, stirred until there were no clumps, and added Worcestershire and beef stock. It simmered down into a thick, creamy sauce.
At the table, the first bite got a "pretty good," followed by a claim that one of us could finish the whole plate in 30 seconds. There wasn't much Worcestershire in it, but you could taste it. The best discovery was dragging the steak through the mushroom sauce, which earned an "it's so good" and some actual dancing.
Originally crafted with delicate slices of the gargantuan fungi found in Zangarmarsh, this savory delicacy has been adapted to use more readily available mushroom varieties.
Despite this tweak, its rich flavor remains an exquisite complement to any main dish.
Sliced Zangar Buttons
Button mushrooms sautéed in butter with garlic and thyme, then simmered into a rich beef-stock and Worcestershire gravy. The perfect partner for steak.
Wipe the mushrooms clean with a damp paper towel and slice them to an even thickness.
Heat all the butter and the olive oil in a skillet over medium-high heat. Add the garlic and cook for 2 to 3 minutes, until fragrant.
Add the mushrooms and cook, stirring now and then, until they soak up the butter.
After 3 or 4 minutes, add the thyme, then season with plenty of pepper and a little salt. Keep cooking for about 10 minutes in total.
Dust the flour over the mushrooms and stir until no clumps remain.
Stir in the Worcestershire, then the beef stock. Simmer for 5 to 10 minutes, until the sauce thickens.
Serves 2 to 4. Don't rinse the mushrooms; too much water makes them soggy. Slice them evenly so they cook at the same rate. Spoon it over Tender Shoveltusk Steak (dragging the steak through it is the best part) or serve with rustic bread.
Adapted from World of Warcraft: The Official Cookbook by Chelsea Monroe-Cassel (Insight Editions, 2016).
