Sometimes when we are planning our dinners things come together based upon what is in season, what we're craving, or even because of something we need to use up. This was a fine example of the latter. I had a hunk of gorgonzola that needed to be used up prior to becoming more blue than even blue cheese is supposed to be. Then there were those bags of porcini mushrooms that I bring home from every trip to Italy that kept falling at my feet whenever I opened the pantry.
I googled 'porcini gorgonzola sauce for steak' and found a recipe by none other than Giada De Laurentiis. You'd think it was Paula Deen given the listing of mayonnaise. In fact, that was enough to send me packing. The trouble was I could not find another one that looked interesting.
I whipped this up for dinner the other night and was instantly pleased that I had ignored my mayo prejudice. This was an amazing sauce to serve alongside steak. There is absolutely nothing low-fat about this, in fact you'll feel your arteries constrict with every bite, but for a once and awhile treat this is a dish fit to serve to your most loved company.
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
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.