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If you're looking for a sophisticated addition for your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is in the same way 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 number of varieties for a gourmet touch.

 

Mushrooms are full of minerals and vitamins as well as flavor. One portobello mushroom has just as much potassium as a banana; potassium plays a huge role in cardiovascular health and has been shown to help regulate blood pressure levels. Mushrooms can also be full of B vitamins like riboflavin and niacin, and so are loaded with selenium, a strong antioxidant recognized to lessen the potential risk of prostate cancer.

Port vino is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried well with the mushrooms. This sauce is a fantastic way to turn a day to day meat and potatoes meal in to a romantic dinner, and is certain to impress your invited guests if serving a crowd.

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 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 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 from the skillet into a bowl and hang up aside.

Pour the port in to 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 undertake a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch in the water, and whisk them into the boiling sauce. Stir prior to the sauce thickens. Remove the skillet through the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back into the sauce.