Rump steak stuffed portobello mushrooms. Slimming world recipes Low Carb Slimming world

Rump steak stuffed portobello mushrooms. Slimming world recipes Low Carb Slimming world Steak with Creamy Mushroom Peppercorn Sauce Slimming World recipes slimming world creamy mushroom sauce for steak Sirloin Steak with Creamy Mushroom Peppercorn Sauce Slimming Eats Slimming World Recipes Chicken and mushroom slice Slimming world Slimming world recipes, Slimming world mushroom . Steak with Creamy Mushroom Peppercorn Sauce Slimming World recipes Rump steak stuffed portobello mushrooms. Slimming world recipes Low Carb Slimming world

slimming world creamy mushroom sauce for steak Rump steak stuffed portobello mushrooms. Slimming world recipes Low Carb Slimming world Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in vitamins and nutrients as well as flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a huge role in cardiovascular health and can help regulate hypertension. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and are loaded with selenium, a robust antioxidant seen to help reduce the potential risk of prostate cancer.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is a wonderful way to turn an everyday meat and potatoes meal in to a romantic dinner, and is also certain to impress you and 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 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 in the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and hang aside.

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