Beef Schnitzels in Sherry and Mushrooms Sauce Dance of Saucepans

Beef Schnitzels in Sherry and Mushrooms Sauce Dance of Saucepans TBone Steak with BaconMushroom Sauce Kraft Recipes mushroom sauce for steak with sherry Cube Steak with Mushroom Sauce Petit Steaks with MushroomSherry Sauce Noble Pig. TBone Steak with BaconMushroom Sauce Kraft Recipes Beef Schnitzels in Sherry and Mushrooms Sauce Dance of Saucepans

mushroom sauce for steak with sherry Beef Schnitzels in Sherry and Mushrooms Sauce Dance of Saucepans Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with nutrients and vitamins in addition to flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays a huge role in cardiovascular health insurance and can help regulate blood pressure level. Mushrooms are also full of B vitamins like riboflavin and niacin, and therefore are filled with selenium, an effective antioxidant known to lessen the risk 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 fitted to finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is a brilliant way to make a day to day meat and potatoes meal into a romantic dinner, and is also sure to impress 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, 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 in the 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 in a bowl and hang up aside.

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