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mushroom sauce for steak food fusion FILLET WITH CREAMY MUSHROOM SAUCE Free Recipe Hub Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for a dinner menu, do that 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 almost any mushroom you would like, or combine a couple of varieties for any gourmet touch.

 

Mushrooms are abundant with vitamins and minerals and also flavor. One portobello mushroom has just as much potassium as a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate blood pressure levels. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and they are packed with selenium, a robust antioxidant recognized to reduce the chance of cancer of prostate.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately through the mushrooms. This sauce is a wonderful way to show a regular meat and potatoes meal in a romantic dinner, and it is likely to impress you and your guests if serving a crowd.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or possibly 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, if your 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 within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl as well as set aside.

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