It's hard to imagine a more delicious steak than one that has been dry-aged, but it can take time. Now, you can get that same ...

Add Worcestershire sauce and thyme. Simmer for 4 to 5 minutes, stirring occasionally, until the gravy thickens. 7. Return the steaks to the skillet, nestling them into the mushroom gravy.

Pour in the wine and stir in the chopped thyme leaves, then leave to simmer for 5-6 minutes, or until the liquid has thickened. Pour the mushroom and red wine sauce over the steaks and serve.

Try this vegan take on mushroom bulgogi steaks made with shiitake mushrooms, soy curls, and a homemade Korean BBQ sauce.

For those that enjoy wild vension this recipe is a classic. The venison is succulent and tender. The mushroom sauce and seasonal veges make a fantastic accompaniment.