Beef Stroganoff with Mushroom Ravioli Easy Peasy Meals

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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, try this 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 almost any mushroom you want, or combine a number of varieties for a gourmet touch.

 

Mushrooms are full of vitamins and minerals and also flavor. One portobello mushroom has as much potassium as a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure. Mushrooms will also be full of B vitamins like riboflavin and niacin, and are loaded with selenium, an effective antioxidant proven to help in reducing the potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine available 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 well through the mushrooms. This sauce is a wonderful way to show an every day meat and potatoes meal in to a romantic dinner, and is 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 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 inside a large skillet over medium-high heat. Stir inside 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 to a bowl and hang up aside.

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