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Saturday, 27 August 2011

Port Reduction with Blue Cheese and Mushroom

We had this with steak but I reckon it would be good with most meats. It required very few ingredients and was low maintenance.

5 or 6 button mushrooms sliced
2 cloves garlic chopped
Salt and pepper
Olive oil
1/2 cup port (or more)
Chopped parsley
2 tbs roughly chopped blue cheese

Heat some olive oil in a frying pan over a medium high heat. When hot add the mushroom and toss to coat, adding more oil if necessary. When the mushroom is soft and has nice colour, add the garlic and stir. Continue cooking until fragrant then deglaze with the port. Reduce the sauce until it is about 1/2 its original volume, stir in the cheese and parsley, check for seasoning. Serve on top of stuff.

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