Minute steaks with mushroom sauce and broccolini recipe Food To Love

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mushroom sauce for minute steak Minute steaks with mushroom sauce and broccolini recipe Food To Love Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you want, or combine a few varieties to get a gourmet touch.

 

Mushrooms are rich in vitamins and nutrients in addition to flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance and is shown to help regulate blood pressure levels. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and so are packed with selenium, an effective antioxidant seen to help reduce the potential risk of prostate type of cancer.

Port wines are 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 well from the mushrooms. This sauce is a wonderful way to turn an every day meat and potatoes meal into a romantic dinner, and is sure to impress you and your 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 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 as well as set aside.

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