Steak Sarnie and Cheesy Mushrooms Jaime Oliver Recipe

Steak Sarnie and Cheesy Mushrooms Jaime Oliver Recipe Cheddar steak burger with caramelised onions and portobello mushrooms Castello cheesy mushroom sauce for steak Quick Cheesy Spinach and Mushroom Steak Rolls Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites. Cheddar steak burger with caramelised onions and portobello mushrooms Castello Steak Sarnie and Cheesy Mushrooms Jaime Oliver Recipe

cheesy mushroom sauce for steak Steak Sarnie and Cheesy Mushrooms Jaime Oliver Recipe Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition to your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine several varieties to get a gourmet touch.

 

Mushrooms are full of nutrients and vitamins and also flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance and has been shown to help regulate hypertension. Mushrooms are also rich in B vitamins like riboflavin and niacin, and they are loaded with selenium, a strong antioxidant proven to help in reducing the risk of prostate cancer.

Port wine 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 perfectly with the mushrooms. This sauce is the perfect way to show a regular meat and potatoes meal in a romantic dinner, and is also certain to impress you and your 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 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 in 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 and hang aside.

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