Gorgonzola and Porcini Mushroom Sauce

By KDHarmon

Ingredients

• 3 tablespoons olive oil
• 1/4-pound (about 1 cup) dried porcini mushrooms, soaked and strained
• 1 shallot, sliced (about 2 tablespoons)
• 1 teaspoon chopped fresh thyme leaves
• 1/4 cup dry white wine
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 ounces (about 3 tablespoons) Gorgonzola
• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard

Details

Adapted from foodnetwork.com

Preparation

Step 1

Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.

Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture.

Serve on top of steak or chicken.