Hanger Steak with Mushrooms and Red Wine Sauce Recipe Dinner tonight, Red wine sauces and Sauces

Hanger Steak with Mushrooms and Red Wine Sauce Recipe Dinner tonight, Red wine sauces and Sauces Steak With Mushroom Sauce OnePlatter mushroom sauce for steak food fusion Steak with Mushroom Sauce Rump steak with mushroom sauce and baby potatoes. Steak With Mushroom Sauce OnePlatter Hanger Steak with Mushrooms and Red Wine Sauce Recipe Dinner tonight, Red wine sauces and Sauces

mushroom sauce for steak food fusion Hanger Steak with Mushrooms and Red Wine Sauce Recipe Dinner tonight, Red wine sauces and Sauces Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to 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 wish, or combine a number of varieties for the gourmet touch.

 

Mushrooms are abundant with minerals and vitamins in addition to flavor. One portobello mushroom has as much potassium like a banana; potassium plays an important role in cardiovascular health insurance and is shown to help regulate blood pressure levels. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and they are full of selenium, a powerful antioxidant proven to help reduce the chance of prostate type of cancer.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well through the mushrooms. This sauce is the perfect way to make a regular meat and potatoes meal in a romantic dinner, and it is guaranteed to impress you and your guests 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 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 your 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 inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl and hang aside.

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