Salisbury Steak with Creamy Mushroom Sauce Ai made it for youAi made it for you

Salisbury Steak with Creamy Mushroom Sauce Ai made it for youAi made it for you Sirloin Steak with Mushroom Sauce aMuslima mushroom sauce for over steak The Best Creamy Mushroom Sauce for Steaks Wholesome Cook Southern In Law: Recipe: Lightened Up Creamy Mushroom Sauce for Steak or Chicken. Sirloin Steak with Mushroom Sauce aMuslima Salisbury Steak with Creamy Mushroom Sauce Ai made it for youAi made it for you

mushroom sauce for over steak Salisbury Steak with Creamy Mushroom Sauce Ai made it for youAi made it for you Elegant Port Wine Mushroom Sauce

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

 

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

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is a wonderful way to make an everyday meat and potatoes meal in a romantic dinner, and is also certain 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 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, 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 the 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 the skillet in a bowl and set aside.

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