Closeup of grilled ribeye beef steak served with mushroom sauce Stock Photo: 75432923 Alamy

Closeup of grilled ribeye beef steak served with mushroom sauce Stock Photo: 75432923 Alamy Grilled Rib Eye with MushroomCabernet Sauce Primal Eating Pinterest Recetas, Recetas mushroom gravy for rib eye steak Grilled Rib Eyes with Mushrooms and Fish Sauce Recipe Grace Parisi Food Wine Pork Recipes Archives Page 16 of 17 Panlasang Pinoy Recipes™ Panlasang Pinoy Recipes . Grilled Rib Eye with MushroomCabernet Sauce Primal Eating Pinterest Recetas, Recetas Closeup of grilled ribeye beef steak served with mushroom sauce Stock Photo: 75432923 Alamy

mushroom gravy for rib eye steak Closeup of grilled ribeye beef steak served with mushroom sauce Stock Photo: 75432923 Alamy Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for a dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you wish, or combine a few varieties for the gourmet touch.

 

Mushrooms are abundant in vitamins and nutrients as well as flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays a crucial role in cardiovascular health and can help regulate blood pressure. Mushrooms may also be full of B vitamins like riboflavin and niacin, and therefore are loaded with selenium, an effective antioxidant recognized to lessen the chance of prostate type of cancer.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried very well by the mushrooms. This sauce is a brilliant way to change a day to day meat and potatoes meal right into a romantic dinner, and it is certain to impress you and your guests if serving a large group.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or a combination, thoroughly cleaned and cut into bite-sized pieces
1 cup port wine, any variety
1 bay leaf (optional)
1/4 cup Dijon mustard
1 14-ounce can beef broth (or vegetable broth, in case a lighter flavor is desired)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon cold butter (optional; use for richer results)

Melt two tablespoons of butter inside a large skillet over medium-high heat. Stir inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in a bowl and set aside.

Pour the port in to the skillet, add the bay leaf if desired, and produce to some boil over high heat. Boil for six or seven minutes, or before port starts to reduce and take on a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch into the water, and whisk them in to the boiling sauce. Stir before sauce thickens. Remove the skillet from the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back in to the sauce.