Mushroom Blue Cheese Sauce

Over high heat, saute the mushrooms, garlic, and the shallot (see note below) in the butter. Once everything is brown and delicious, add the cream and reduce by half. Before serving, stir in the blue cheese crumbles until they’re completely melted.

Spoon a generous helping over a slab of meat of your choice. Might I suggest a medium-rare ribeye?

Note: You can certainly use onion if that’s more your poison. I used shallot because I’m not a huge fan of onion but can appreciate the subtle flavor, and it’s all I had at the time.