22 best Bosnian desserts images on Pinterest Petit fours, Art cakes and Cake toppers

22 best Bosnian desserts images on Pinterest Petit fours, Art cakes and Cake toppers Smothered Steak Tips With Creamy Mushrooms And Onions melissassouthernstylekitchen.com mushroom sauce for steak tips Beef Diamond Events Productions I Thee Cook: Steak Tips with Mushroom Marsala Sauce. Smothered Steak Tips With Creamy Mushrooms And Onions melissassouthernstylekitchen.com 22 best Bosnian desserts images on Pinterest Petit fours, Art cakes and Cake toppers

mushroom sauce for steak tips 22 best Bosnian desserts images on Pinterest Petit fours, Art cakes and Cake toppers Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with vitamins and minerals along with flavor. One portobello mushroom has all the potassium as a banana; potassium plays a crucial role in cardiovascular health and is shown to help regulate blood pressure level. Mushrooms may also be full of B vitamins like riboflavin and niacin, and are filled with selenium, a strong antioxidant recognized to reduce the chance of prostate cancer.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a wonderful way to change an every day meat and potatoes meal in a romantic dinner, which is guaranteed to impress you and your guests if serving onlookers.

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

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