Diamond-Scored Mushroom Steaks

Ingredients:

1 pound black pearl mushrooms

1/2 cup olive oil

1/3 cup balsamic vinegar

1 tablespoon soy sauce

1 teaspoon fresh thyme leaves, chopped

3 cloves garlic, grated

1 teaspoon brown sugar

2 teaspoons chili garlic paste

Wine Sauce:

1 tablespoon olive oil

1 medium shallot, sliced

2 cloves garlic, minced

3 sprigs fresh thyme

3/4 cup red wine

1/2 cup vegetable broth

1 teaspoon brown sugar

3 tablespoons cold unsalted butter, cubed

1 to 2 teaspoons lemon juice

1 tablespoon chives, chopped, plus more for serving

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

Directions:

1. For the mushrooms: Slice the mushrooms in half lengthwise. On the flat side, carefully score each mushroom with a paring knife one way and then the other creating a diamond crosshatch pattern without cutting all the way through the mushrooms. Stir together the olive oil, balsamic, soy sauce, thyme, garlic, brown sugar and chili garlic paste in a large bowl. Toss the mushrooms in the marinade and set aside.

2. For the wine sauce: Heat the oil over medium heat in a small saucepan. Add the shallot and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and thyme sprigs and cook until fragrant, about 1 minute more. Add the wine, broth and brown sugar. Increase the heat to medium-high and let reduce until about 1/3 cup liquid remains in the pan, about 10 minutes.

3. Reduce the heat to low, add the butter and swirl it into the sauce until just melted; remove from the heat and add the lemon juice and the 1 tablespoon chopped chives. Season with salt and pepper. Discard the thyme sprigs.

4. Add the 2 tablespoons butter to a large skillet and place over medium-high heat. Once melted and the pan is hot, add half the mushrooms, crosshatch-side down. Cook, untouched, until the mushrooms are deeply browned on the bottom, 2 to 3 minutes. Flip and cook on the second side until browned and the mushrooms just become tender, 2 to 3 minutes more. Repeat with the remaining mushrooms.

5. Sprinkle the mushrooms with salt and pepper. Pour half of the sauce over the bottom of a serving platter. Top with the mushrooms, scored-side up, and drizzle with the remaining sauce. Sprinkle with more chopped chives.