Grilled Steak Mushroom Sauce Recipe Flora Strong Heart

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mushroom sauce for rump steak Grilled Steak Mushroom Sauce Recipe Flora Strong Heart Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you'd like, or combine several varieties for any gourmet touch.

 

Mushrooms are rich in minerals and vitamins along with flavor. One portobello mushroom has just as much potassium being a banana; potassium plays an important role in cardiovascular health and has been shown to help regulate blood pressure level. Mushrooms may also be full of B vitamins like riboflavin and niacin, and are packed with selenium, a strong antioxidant seen to lessen the chance of cancer of prostate.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is the perfect way to turn an every day meat and potatoes meal right into a romantic dinner, and it is sure to impress your invited guests if serving a crowd.

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 large skillet over medium-high heat. Stir inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl and hang aside.

Pour the port to the skillet, add the bay leaf if desired, and produce to your 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 inside mustard and broth. Dissolve the cornstarch in the water, and whisk them in the boiling sauce. Stir until the sauce thickens. Remove the skillet through the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back in to the sauce.