Mushroom Steak Sauce 1 Can Piqua Pizza Supply

Mushroom Steak Sauce 1 Can Piqua Pizza Supply AllAmerican Cheesesteak with Horseradish Sauce The Chunky Chef mushroom sauce for steak hoagies JTM FOOD GROUP JTM FOOD GROUP. AllAmerican Cheesesteak with Horseradish Sauce The Chunky Chef Mushroom Steak Sauce 1 Can Piqua Pizza Supply

mushroom sauce for steak hoagies Mushroom Steak Sauce 1 Can Piqua Pizza Supply Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 in the same way 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 to get a gourmet touch.

 

Mushrooms are rich in vitamins and minerals along with flavor. One portobello mushroom has just as much potassium being a banana; potassium plays a crucial role in cardiovascular health and is shown to help regulate blood pressure levels. Mushrooms are also full of B vitamins like riboflavin and niacin, and are packed with selenium, a robust antioxidant known to help in reducing the chance of cancer of the prostate.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well through the mushrooms. This sauce is a brilliant way to make an every day meat and potatoes meal in a romantic dinner, and it is sure to impress your friends and relatives if serving onlookers.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or possibly 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 within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl and hang up aside.

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