Dalene Crafford – Page 5 – Low Carb Healthy Fat LCHF Recipes

Dalene Crafford – Page 5 – Low Carb Healthy Fat LCHF Recipes Grilled London Broil and Rosemary Mushroom Sauce Make the First Bite Count mushroom sauce steak thyme French Ribeye Steak with Mushroom and Thyme Compound Butter New York Strip Steak with Brandied Mushrooms and Fresh Thyme Recipe Tyler Florence Food Network. Grilled London Broil and Rosemary Mushroom Sauce Make the First Bite Count Dalene Crafford – Page 5 – Low Carb Healthy Fat LCHF Recipes

mushroom sauce steak thyme Dalene Crafford – Page 5 – Low Carb Healthy Fat LCHF Recipes Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition in your dinner menu, do that 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 type of mushroom you would like, or combine a few varieties to get a gourmet touch.

 

Mushrooms are rich in nutrients and vitamins in addition to flavor. One portobello mushroom has all the potassium being a banana; potassium plays a huge role in cardiovascular health insurance can help regulate hypertension. Mushrooms are also full of B vitamins like riboflavin and niacin, and they are packed with selenium, a strong antioxidant known to reduce potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is the perfect way to change an everyday meat and potatoes meal in 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 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 inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl and set aside.

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