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mushroom gravy for rib eye steak Ribeye Steak With Burgundy Mushroom Sauce Recipe — Dishmaps Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition in 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 equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you'd like, or combine a couple of varieties for a gourmet touch.

 

Mushrooms are full of minerals and vitamins as well as flavor. One portobello mushroom has as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance is shown to help regulate hypertension. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and therefore are full of selenium, an effective antioxidant seen to reduce the chance of cancer of the prostate.

Port vino is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried well through the mushrooms. This sauce is a fantastic way to show an every day meat and potatoes meal in a romantic dinner, and is certain 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, 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 in a large skillet over medium-high heat. Stir inside the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet right into a bowl and hang aside.

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