Burgers Smothered in a Caramelized Onion, Mushroom and Blue Cheese Sauce Recipe on Closet Cooking

Burgers Smothered in a Caramelized Onion, Mushroom and Blue Cheese Sauce Recipe on Closet Cooking FUN RECIPE WORLD : Beef Patties With Mushroom Gravy Recipe mushroom sauce for beef patty Caprese Stuffed Zucchini Boats beef mushroom sauce. FUN RECIPE WORLD : Beef Patties With Mushroom Gravy Recipe Burgers Smothered in a Caramelized Onion, Mushroom and Blue Cheese Sauce Recipe on Closet Cooking

mushroom sauce for beef patty Burgers Smothered in a Caramelized Onion, Mushroom and Blue Cheese Sauce Recipe on Closet Cooking Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for a dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine a few varieties for a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals in addition to flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a huge role in cardiovascular health insurance has been shown to help regulate blood pressure. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and they are loaded with selenium, a powerful antioxidant recognized to reduce the potential risk of prostate cancer.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a brilliant way to make an everyday meat and potatoes meal right into a romantic dinner, which is likely to impress your friends and relatives 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 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, in case 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 within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in to a bowl and hang aside.

Pour the port in the skillet, add the bay leaf if desired, and produce to some 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 the mustard and broth. Dissolve the cornstarch into the water, and whisk them to the boiling sauce. Stir before the sauce thickens. Remove the skillet in the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in to the sauce.