Ingredients:

• 1 C decent quality port wine
• 6 green onions, chopped
• 3 medium or 2 large portobello mushrooms, cut into 1" chunks (packaged at Costco)
• 1 can beef gravy
• 1/2 C heavy cream
• 4 T unsalted butter
• 2 T dijon or Gray Poupon mustard
• Pinch of salt
• Fresh ground black pepper

Directions:

In a heavy saucepan, reduce the port wine with chopped onions over a medium flame to 1/3 cup.  Add the gravy and the mushrooms and cook five to ten minutes or until mushrooms are tender, but crisp.  Add the cream and cook for five minutes at low boil, stirring sides down.  Wisk in butter, 1 Tblsp at a time.  Wisk in mustard and salt and pepper.  Keep warm while cooking steaks.
                      
Makes 4-6 servings