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best mushroom sauce for steak jamie oliver ostrich steak recipe jamie oliver 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, which is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you would like, or combine a few varieties to get a gourmet touch.

 

Mushrooms are rich in minerals and vitamins along with flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays a huge role in cardiovascular health and can help regulate blood pressure levels. Mushrooms are also rich in B vitamins like riboflavin and niacin, and they are packed with selenium, a strong antioxidant seen to lessen the potential risk of prostate type of cancer.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately by the mushrooms. This sauce is a fantastic way to turn a regular meat and potatoes meal into a romantic dinner, which is guaranteed to impress your friends and relatives if serving an audience.

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

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