Dinner by Seven Thirty: Steak with Creamy Morel Mushroom Sauce

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morel mushroom sauce for steak Dinner by Seven Thirty: Steak with Creamy Morel Mushroom Sauce Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for a 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'd like, or combine a couple of varieties to get a gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins and also flavor. One portobello mushroom has as much potassium as being a banana; potassium plays a huge role in cardiovascular health and is shown to help regulate hypertension. Mushrooms are also rich in B vitamins like riboflavin and niacin, and so are loaded with selenium, an effective antioxidant recognized to lessen the risk of prostate cancer.

Port wine is a sweet, red dessert wine for sale 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 very well through the mushrooms. This sauce is a wonderful way to show an everyday meat and potatoes meal right into a romantic dinner, and is also sure to impress your friends and relatives 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 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 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 they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and hang up aside.

Pour the port in to the skillet, add the bay leaf if desired, and produce to a boil over high heat. Boil for six or seven minutes, or until the port actually starts to reduce and undertake a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch to the water, and whisk them in to 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 in the sauce.