Paleo Beef Patties with Mushroom Wine Sauce

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If you're looking for a stylish addition in your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you wish, or combine a few varieties to get a gourmet touch.

 

Mushrooms are rich in vitamins and minerals and also flavor. One portobello mushroom has all the potassium as a banana; potassium plays a crucial role in cardiovascular health insurance and can help regulate blood pressure level. Mushrooms will also be full of B vitamins like riboflavin and niacin, and are full of selenium, a strong antioxidant recognized to reduce the potential risk of cancer of prostate.

Port wine is a sweet, red dessert wine accessible 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 perfectly from the mushrooms. This sauce is the perfect way to change a day to day meat and potatoes meal in a romantic dinner, which is guaranteed to impress your friends and relatives 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 even 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 a very 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 from the 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 the port starts to reduce and handle a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch into the water, and whisk them to the boiling sauce. Stir until the sauce thickens. Remove the skillet in the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back to the sauce.