Beef Stroganoff with Mushroom Ravioli Easy Peasy Meals

Beef Stroganoff with Mushroom Ravioli Easy Peasy Meals Mushroom and Beef Ravioli Soup mushroom sauce for beef ravioli Beef Ravioli Beef Ravioli. Mushroom and Beef Ravioli Soup Beef Stroganoff with Mushroom Ravioli Easy Peasy Meals

mushroom sauce for beef ravioli Beef Stroganoff with Mushroom Ravioli Easy Peasy Meals Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated 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 is also just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you want, or combine a few varieties for any gourmet touch.

 

Mushrooms are full of nutrients and vitamins along with flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a crucial role in cardiovascular health insurance is shown to help regulate blood pressure level. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and are filled with selenium, a powerful antioxidant seen to help reduce the potential risk of cancer of the 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 worthy of finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is a wonderful way to turn a day to day meat and potatoes meal into a romantic dinner, and is sure to impress your invited 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 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 inside a large skillet over medium-high heat. Stir in the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet into a bowl and set aside.

Pour the port in to the skillet, add the bay leaf if desired, and provide to a boil over high heat. Boil for six or seven minutes, or before the port starts to reduce and undertake a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch in to the water, and whisk them in the boiling sauce. Stir before 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 to the sauce.