Perfect Mushroom Tarragon Cream Sauce A Glug of Oil

Perfect Mushroom Tarragon Cream Sauce A Glug of Oil Steak with Blue Cheese Mushroom Sauce Living Well Kitchen how to make a nice mushroom sauce for steak Creamy mushroom sauce Simply Delicious Sirloin Steak with Mushroom Sauce Salu Salo Recipes. Steak with Blue Cheese Mushroom Sauce Living Well Kitchen Perfect Mushroom Tarragon Cream Sauce A Glug of Oil

how to make a nice mushroom sauce for steak Perfect Mushroom Tarragon Cream Sauce A Glug of Oil Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition in your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you would like, or combine several varieties to get a gourmet touch.

 

Mushrooms are full of vitamins and minerals as well as flavor. One portobello mushroom has all the potassium like a banana; potassium plays a huge role in cardiovascular health insurance and has been shown to help regulate blood pressure level. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and therefore are filled with selenium, an effective antioxidant known to reduce the chance of cancer of prostate.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is the perfect way to turn a day to day meat and potatoes meal right into a romantic dinner, and it is likely to impress your invited guests if serving an audience.

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 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 in a large skillet over medium-high heat. Stir within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in to a bowl as well as set aside.

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