Steakhouse Style Sautéed Mushrooms

 

INGREDIENTS

·         2 Tablespoons butter

·         1-1/2 pounds cremini mushrooms including stems, brushed clean and ends trimmed  ( I used the bagged trader joes crimini mushrooms already sliced)

·         6 cloves garlic sliced thin

·         1/2 medium sweet onion cut into 1/4-inch slices

·         3/4 cup sweet red wine

·         1/4 cup beef consume

·         Kosher salt and freshly ground pepper to taste

 

DIRECTIONS

 

Place a large, deep, heavy skillet over medium-high heat. When the skillet is hot, melt the butter and swirl to coat the bottom of the pan. Add the mushrooms, garlic, and sweet onions. Toss gently to coat the vegetables in the butter. Sprinkle with salt and cook, stirring often, until the mushrooms release their liquid, about 5 minutes.

Continue to sauté until the liquid has almost, but not quite, evaporated.

Add the red wine and beef consume. Reduce heat and simmer until the liquid has reduced by half, about another 5 minutes. Taste and add additional salt and pepper if needed. (Mushrooms tend to like a lot of salt.)

Creamed Spinach

 

INGREDIENTS

o    2 pounds fresh spinach, tough stems removed and washed

o    1/4 cup heavy cream

o    4 tablespoons unsalted butter

o    1 tablespoon finely chopped shallots

o    1 teaspoon minced garlic

o    6 tablespoons all-purpose flour

o    1 1/4 cups whole milk

o    1 teaspoon salt

o    1/4 teaspoon ground white pepper

o    1/4 teaspoon grated nutmeg

o    1/4 cup grated Swiss cheese

o    1/4 cup grated Parmesan

 

DIRECTIONS

·         Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine-mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

·         Bring the cream to a low boil in a small saucepan. Remove from the heat.

·         Melt the butter in medium-heavy saucepan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the flour and cook, and then reduce the heat to low and cook, stirring constantly with a heavy wooden spoon, until a light blond roux forms, 2 to 3 minutes. Add the milk in a steady stream, whisking constantly, and cook until thick and smooth, 1 to 2 minutes. Add the salt, white pepper and nutmeg and simmer until thickened, 3 to 5 minutes. Add the hot cream, whisking constantly, and cook for 1 minute. Fold in the Swiss and Parmesan cheeses, and mix until smooth. Add the spinach, mix well and cook until completely warmed through, 1 to 2 minutes.

·         Remove from the heat and adjust the seasoning, to taste. Serve hot.

Pork Tenderloins with Cassis and Currants

Pork Tenderloins with Cassis and Currants

                                                                                Makes 2 servings

Ingredients

¼ cup dried currants      

1 cup canned chicken broth

1 cup canned beef broth

5 tablespoons butter

2 tablespoons olive oil

1 10- ounce pork tenderloin, trimmed of all fat

All purpose four

½ cup crème de cassis liqueur

3 tablespoons red wine vinegar

Salt & Pepper

 

Directions

Place currants in small bowl. Pour enough warm water over to cover by 1 inch. Let stand 30 minutes. Drain. Set aside. Combine both broths in medium saucepan and boil until reduced to 1 cup, about 10 minutes.

Preheat oven to 375°. Melt 2 tablespoons butter with 2 tablespoons olive oil in a heavy large skillet over medium-high heat. Season pork with salt and then coat with flour; shake off excess. Add to skillet. Cook until brown on all sides, about 6 minutes. Transfer tenderloin to small baking pan (do not clean skillet). Bake pork until thermometer inserted into center registers 155°F, about 15 minutes, tent with foil to keep warm.

Meanwhile, pour fat from skillet. Add currants, cassis, and vinegar to skillet and boil until liquid is reduced by half scraping up any browned bits, stirring 5 minutes. Add reduced broth mixture and boil until liquid is reduced to scant ½ cup and mixture is slightly syrupy, about 10 minutes. Remove from heat. Gradually add remaining 3 tablespoons of butter, whisking, until melted. Season to taste with salt and pepper.

Cut pork crosswise into ½ inch thick slices. Arrange pork on plates and spoon sauce over.