Piedmontese.com Skirt Steak With Port, Mushrooms Shallot Sauce Recipe

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mushroom sauce for steak shallots Piedmontese.com Skirt Steak With Port, Mushrooms Shallot Sauce Recipe Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition to your dinner menu, do this 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 would like, or combine a number of varieties for a gourmet touch.

 

Mushrooms are full of minerals and vitamins and also flavor. One portobello mushroom has as much potassium like a banana; potassium plays a huge role in cardiovascular health insurance has been shown to help regulate hypertension. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and they are filled with selenium, a strong antioxidant known to help in reducing the chance of prostate type of cancer.

Port vino is a sweet, red dessert wine accessible in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried very well through the mushrooms. This sauce is a wonderful way to make a day to day meat and potatoes meal in a romantic dinner, and it is sure to impress your invited 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 the 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 inside the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in to a bowl and hang up aside.

Pour the port in 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 actually starts to reduce and accept a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch in the water, and whisk them to the boiling sauce. Stir before sauce thickens. Remove the skillet from the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back to the sauce.