Dawn Fresh By Giorgio Mushroom Steak Sauce, 6 oz Pack of 12 Walmart.com

Dawn Fresh By Giorgio Mushroom Steak Sauce, 6 oz Pack of 12 Walmart.com Creamy, dreamy mushroom sauce! My Easy Cooking better homes and gardens steak mushroom sauce recipe Minute Steak with Soy Mushrooms Better Homes and Gardens New York Strip Steaks with Wild Mushroom Sauce HowStuffWorks. Creamy, dreamy mushroom sauce! My Easy Cooking Dawn Fresh By Giorgio Mushroom Steak Sauce, 6 oz Pack of 12 Walmart.com

better homes and gardens steak mushroom sauce recipe Dawn Fresh By Giorgio Mushroom Steak Sauce, 6 oz Pack of 12 Walmart.com Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you'd like, or combine a couple of varieties to get a gourmet touch.

 

Mushrooms are abundant with minerals and vitamins and also flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate blood pressure level. Mushrooms are also full of B vitamins like riboflavin and niacin, and they are loaded with selenium, a robust antioxidant seen to help reduce the potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine accessible 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 through the mushrooms. This sauce is a wonderful way to turn a regular meat and potatoes meal into a romantic dinner, and is likely to impress your invited 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 possibly 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 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 in a large skillet over medium-high heat. Stir inside the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and set aside.

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