How long does it take to make Steak with Mushrooms and Chinese Mahogany Microgreens?
This recipe takes approximately 25 min total.
25 min
· Serves 2
· Updated May 9, 2026
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Chinese Mahogany microgreens are best added fresh as a finishing ingredient. A savory steak plate with mushrooms and Chinese Mahogany microgreens for roasted garlic flavor and chef-level finishing.
This recipe takes approximately 25 min total.
Chinese Mahogany microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
What are you making? Get a reviewed pairing grounded in what ChefPax can actually supply.
2 small steaks
8 oz mushrooms, sliced
1 tbsp butter
1 tbsp olive oil
1 tsp soy sauce or tamari
1 tsp sherry vinegar
Salt and black pepper
Small handful Chinese Mahogany microgreens
Season steaks with salt and pepper and sear to desired doneness. Rest 5 minutes.
Cook mushrooms in butter and olive oil until browned.
Add soy sauce and sherry vinegar to the mushrooms and toss.
Slice steak, spoon mushrooms over the plate, and finish with Chinese Mahogany microgreens.
Microgreens are young edible plants harvested shortly after germination. Published research reports that nutrient and phytochemical concentrations vary substantially by species, seed source, growing conditions, harvest stage, and storage, so crop-specific health claims should be interpreted cautiously.
• Microgreens have been studied as sources of vitamins, carotenoids, minerals, and other bioactive plant compounds.
moderate evidence• Nutrient composition cannot be assumed to be identical across microgreen varieties or production systems.
strong evidence• ChefPax presents this crop primarily for culinary flavor, texture, freshness, and menu variety rather than as a treatment or medical product.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017