Synergistic Mushroom and Beef Salisbury Steaks

Pulse 8 ounces of cremini mushrooms in a food processor 8 to 10 times until finely minced, matching the texture of ground beef.

Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the minced mushrooms and cook for 6 to 8 minutes, allowing their liquid to release and completely evaporate until they begin to brown. Remove from heat and let cool for 5 minutes.

In a large bowl, combine the cooled minced mushrooms, ground beef, minced onion, half of the minced garlic, panko breadcrumbs, egg, soy sauce, and 1/2 tablespoon of Worcestershire sauce. Mix gently with your hands until just combined; do not overwork.

Shape the mixture into 4 equal oval patties, about 3/4-inch thick.

Wipe out the skillet and heat the remaining olive oil over medium-high heat. Sear the patties for 4 to 5 minutes per side until a deep golden-brown crust forms. Transfer the patties to a plate (they will finish cooking in the gravy).

Reduce heat to medium. Add the remaining garlic and the 4 ounces of sliced mushrooms to the skillet. Sauté for 3 to 4 minutes until softened. Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook out the raw flour taste.

Slowly whisk in the beef broth and the remaining 1 tablespoon of Worcestershire sauce, scraping up all the browned bits (fond) from the bottom of the pan. Bring to a simmer and let thicken for 3 minutes.

Return the patties and any accumulated juices to the skillet. Spoon the gravy over the steaks, cover, and simmer on low for 5 minutes until the patties are cooked through and the gravy is rich and glossy. Season with salt and pepper to taste.