Italian Beef Patties with Balsamic Onion Mushroom Sauce on Texas Toast

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mushroom sauce for beef patty Italian Beef Patties with Balsamic Onion Mushroom Sauce on Texas Toast Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in minerals and vitamins along with flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a huge role in cardiovascular health and is shown to help regulate blood pressure. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and they are packed with selenium, a powerful antioxidant known to help in reducing the potential risk of cancer of the prostate.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is a brilliant way to turn an every day meat and potatoes meal in to a romantic dinner, and is also certain 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 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 inside a large skillet over medium-high heat. Stir within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in 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 before the port begins to reduce and handle a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch to the water, and whisk them in the boiling sauce. Stir prior to the sauce thickens. Remove the skillet from your heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back in the sauce.