A5 Wagyu, Truffle Mushroom Jam Recipe

Prepare mushrooms

Clean mushrooms with a damp paper towel; finely chop to a coarse mince so they break down evenly when cooked.

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp unsalted butter. When butter foams and the pan is hot, add the minced shallots and cook, stirring, until translucent, about 2–3 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Then add the chopped mushrooms in a single layer as much as possible. Allow mushrooms to sear, undisturbed, 2–3 minutes to develop color, then stir and continue to cook until most moisture has evaporated, about 6–8 minutes total.

Increase heat slightly and add the white wine or sherry. Scrape up any browned bits and cook until the liquid has nearly evaporated, 1–2 minutes.

Stir in the balsamic vinegar, soy sauce, chopped thyme leaves, salt and pepper. Reduce heat to medium-low and continue to cook, stirring occasionally, until mixture becomes jam-like and deeply flavored, about 8–12 minutes. If mixture is too dry, add up to 1 tbsp water; if too wet, cook longer to reduce.

Turn off heat and stir in truffle oil (or grated preserved truffle) and optional grated Parmigiano-Reggiano. Taste and adjust seasoning. Transfer jam to a small bowl and keep warm or hold at room temperature while cooking steak.

Remove the A5 Wagyu from the refrigerator 45–60 minutes before cooking to bring it closer to room temperature — this promotes even cooking. Pat dry thoroughly with paper towels. Trim any large exterior sinew if needed, but retain as much fat as possible for flavor.

Season both sides lightly but evenly with kosher salt and freshly ground black pepper. Because A5 Wagyu is intensely marbled and flavorful, keep seasoning simple.

Preheat a heavy cast-iron skillet or stainless-steel pan over medium-high heat until very hot, about 5 minutes. Add 1–2 tbsp neutral oil and swirl to coat.

If steak is thicker than 1 inch, you may sear the sides first. Place the steak (fat cap side down if present) and sear without moving for 60–75 seconds, until a deep golden crust forms. Flip and sear the other side for 45–60 seconds. Sear times depend on thickness; A5 Wagyu should generally be served rare to medium-rare to showcase fat — aim for an internal temperature of 110–120°F (43–49°C) for rare, 120–125°F (49–52°C) for medium-rare.

During the last 30–45 seconds of cooking, reduce heat to medium and add 2 tbsp unsalted butter, the smashed garlic cloves and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steak repeatedly (basting) to aromatize and finish the crust.

Remove the steak to a cutting board and let rest 6–8 minutes. Resting lets juices redistribute and finishes carryover cooking.

Slice the steak thinly against the grain into bite-size or service slices. Arrange on a warmed plate.

Spoon 1–2 tablespoons of the warm truffle mushroom jam over each portion of sliced Wagyu, or place a modest quenelle alongside each serving. Use less jam than you might with ordinary steak — it should accentuate, not overpower, the Wagyu.

Sprinkle a small pinch of flaky sea salt over the slices to enhance texture and flavor, then finish with microgreens or minced chives for a fresh contrast.

Serve immediately with crusty bread or the optional steamed fingerling potatoes to soak up juices. Encourage diners to taste the steak with and without jam to appreciate both profiles.