October 12th, 2007

Balsamic Steak Gravy with Portobello Mushrooms

Kelly Lannuzzo
Ft. Lauderdale, FL

Balsamic Steak Gravy with Portobello Mushrooms

1/4 Cup balsamic vinegar
4 tablespoons olive oil
1 teaspoon dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon white sugar
1/8 teaspoon salt
6 Portabello Mushrooms, sliced thick
1 large clove of garlic, minced
3 tablespoons butter
2 tablespoons fresh basil, sliced
1 tablespoon fresh oregano, minced
1/4 cup water
1 tablespoon cornstarch
Fresh ground pepper to taste

Prepare balsamic mixture first.  Pour vinegar, olive oil, dijon mustard, lemon juice, salt,
and sugar into a salad oil shaker and shake vigorously until well mixed.  Set aside.
On medium high heat, melt butter in a large non-stick frying pan.  When the butter is
melted, add the mushrooms and garlic.  Place the cover on the pan and saute for two minutes,
stirring occasionally.  Add the balsamic mixture, fresh basil and oregano to the pan.  Stir,
cover, and let it simmer for about a minute.  Mix the water with the cornstarch in a small
cup or bowl and stir until dissolved.  Add it to the pan, stir it into the mixture and turn
heat down to low.  Stir until the sauce thickens.  Cover and continue to simmer on low heat
for another 2 minutes or until the mushrooms are cooked to your liking.  Add freshly ground
pepper to taste.

Makes 4-5 servings.  I recommend serving over filet mignon, sliced flank steak, or new york
strip steak.