Home » Recipe » Balsamic Steak Gravy with Portobello Mushrooms
Full Page 3x5 Card 4x6 Card Add to Recipe Box

Balsamic Steak Gravy with Portobello Mushrooms

Ingredients:
1/4 cup balsamic vinegar
4 tbsp. olive oil
1 tsp. Dijon Mustard
1 tbsp. fresh lemon juice
1/2 tsp. white sugar
1/8 tsp. salt
6 portabello mushrooms, sliced thick
1 large clove of garlic, minced
3 tbsp. butter
2 tbsp. fresh basil, sliced
1 tbsp. fresh oregano, minced
1/4 cup water
1 tbsp. cornstarch
fresh ground pepper to taste
Directions: 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 heart for another 2 minutes or until the mushrooms are cooked to your liking. Add freshly ground pepper to taste.

Serve over filet mignon, sliced flank steak, or Kansas City Strip
Servings: 4 to 5
Source: KC Steak Company

Related Recipes

Sherried Carrot Steak Sauce

View Detail

Spicy Peanut Sauce

View Detail

Review

Rate/Review this recipe
This recipe has not been rated yet. Be the first to rate/review this recipe
Back

Recommended Items


Item of the Month
Ask the Chef
© 2014 Kansas City Steak Co.
Privacy Policy | Sitemap
Payments Accepted