Pepper Steak with Port Wine Mushroom Sauce Flavorite

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mushroom pepper sauce for steak Pepper Steak with Port Wine Mushroom Sauce Flavorite Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in minerals and vitamins as well as flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance and is shown to help regulate blood pressure levels. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and therefore are full of selenium, a strong antioxidant proven to help in reducing the chance of prostate cancer.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried very well by the mushrooms. This sauce is a fantastic way to turn an every day meat and potatoes meal right into a romantic dinner, and it is likely to impress 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 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 inside a 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 out of your skillet in a bowl and hang aside.

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