Ravioli with creamy Swiss mushroom and thyme sauce

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mushroom sauce for beef ravioli Ravioli with creamy Swiss mushroom and thyme sauce Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in vitamins and minerals as well as flavor. One portobello mushroom has as much potassium as being a banana; potassium plays a huge role in cardiovascular health and has been shown to help regulate hypertension. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and are packed with selenium, a strong antioxidant recognized to help reduce potential risk of prostate type of cancer.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful 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 wonderful way to make a day to day meat and potatoes meal in to a romantic dinner, which is likely 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 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, if your 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 large skillet over medium-high heat. Stir inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl and hang aside.

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