black chef
Senior Cook
- Joined
- Jul 2, 2006
- Messages
- 383
ok, post what you have. here's mine and it goes GREAT with the big bone-in ribeye i just enjoyed:
Port Wine & Shiitake-Bella Mushroom Sauce
2 tablespoons garlic flavored EVOO
2 shallots, minced
2 cloves garlic, minced
2 cups shiitake mushrooms
1 cup sliced portabella mushroom tops
2 cups port wine
3 cups beef or veal stock
salt & pepper
3 tablespoons butter
1. heat the evoo in a large saute pan and cook shallots & garlic til carmelized.
2. add shiitake and portabella shrooms and saute' until tender. add more evoo if necessary.
3. deglaze the saute pan with the 2 cups port wine and simmer until reduced by half.
4. add the beef or veal stock and reduce by half.
5. add salt & pepper and just a small dash of liquid smoke.
6. taste and adjust salt & pepper.
7. add-in butter and stir gently until incorporated.
throw this mixture on-top of a grilled or sear-roasted ribeye or t-bone... eat it, and come back here to thank me later.
Port Wine & Shiitake-Bella Mushroom Sauce
2 tablespoons garlic flavored EVOO
2 shallots, minced
2 cloves garlic, minced
2 cups shiitake mushrooms
1 cup sliced portabella mushroom tops
2 cups port wine
3 cups beef or veal stock
salt & pepper
3 tablespoons butter
1. heat the evoo in a large saute pan and cook shallots & garlic til carmelized.
2. add shiitake and portabella shrooms and saute' until tender. add more evoo if necessary.
3. deglaze the saute pan with the 2 cups port wine and simmer until reduced by half.
4. add the beef or veal stock and reduce by half.
5. add salt & pepper and just a small dash of liquid smoke.
6. taste and adjust salt & pepper.
7. add-in butter and stir gently until incorporated.
throw this mixture on-top of a grilled or sear-roasted ribeye or t-bone... eat it, and come back here to thank me later.