Gordon Ramsays Steak Diane by Erin L Key Ingredient

Gordon Ramsays Steak Diane by Erin L Key Ingredient Gordon Ramsay Steak, Las Vegas NV Endo Edibles creamy mushroom sauce for steak gordon ramsay Gordon Ramsay Steak, Las Vegas NV Endo Edibles Gordon Ramsay Steak, Las Vegas NV Endo Edibles. Gordon Ramsay Steak, Las Vegas NV Endo Edibles Gordon Ramsays Steak Diane by Erin L Key Ingredient

creamy mushroom sauce for steak gordon ramsay Gordon Ramsays Steak Diane by Erin L Key Ingredient 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 just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you wish, or combine several varieties for any gourmet touch.

 

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

Port wines are 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 by the mushrooms. This sauce is a brilliant way to show an everyday meat and potatoes meal right into a romantic dinner, and it is likely to impress your invited 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 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 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 the large skillet over medium-high heat. Stir in the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl and set aside.

Pour the port to the skillet, add the bay leaf if desired, and provide to a boil over high heat. Boil for six or seven minutes, or before port starts to reduce and accept 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 in the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back into the sauce.