Creamy Cognac Mushroom Steak Sauce Vikalinka

Creamy Cognac Mushroom Steak Sauce Vikalinka Steaks with Bourbon Cream Mushroom Sauce Savory Spicerack mushroom sauce for steaks pakistan Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites. Steaks with Bourbon Cream Mushroom Sauce Savory Spicerack Creamy Cognac Mushroom Steak Sauce Vikalinka

mushroom sauce for steaks pakistan Creamy Cognac Mushroom Steak Sauce Vikalinka Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you want, or combine a number of varieties for any gourmet touch.

 

Mushrooms are abundant with minerals and vitamins as well as flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays a crucial role in cardiovascular health and is shown to help regulate blood pressure. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a powerful antioxidant proven to help reduce the chance 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 very well with the mushrooms. This sauce is the perfect way to change an every day meat and potatoes meal in a romantic dinner, and is also certain to impress your 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 even 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 in a very 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 into a bowl and set aside.

Pour the port to the skillet, add the bay leaf if desired, and convey to some boil over high heat. Boil for six or seven minutes, or before the port begins to reduce and accept a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch into the water, and whisk them to 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 into the sauce. Stir the cooked mushrooms back in the sauce.