Peppered steak with creamy mushroom sauce

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healthy mushroom sauce for steak Peppered steak with creamy mushroom sauce Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 it is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you would like, or combine a number of varieties for the gourmet touch.

 

Mushrooms are full of nutrients and vitamins as well as flavor. One portobello mushroom has as much potassium as a banana; potassium plays a crucial role in cardiovascular health insurance has been shown to help regulate blood pressure. Mushrooms are also rich in B vitamins like riboflavin and niacin, and they are filled with selenium, a powerful antioxidant proven to lessen the risk of cancer of prostate.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried adequately from the mushrooms. This sauce is a fantastic way to make a day to day meat and potatoes meal into a romantic dinner, and is also likely to impress your invited guests 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 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 a very large skillet over medium-high heat. Stir in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in a bowl as well as set 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 until the port starts to reduce and handle a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch to the water, and whisk them to the boiling sauce. Stir prior to the sauce thickens. Remove the skillet through the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back in the sauce.