Short Rib Ravioli and Creamy Mushroom Sauce : Recipes : Cooking Channel Recipe Chuck Hughes

Short Rib Ravioli and Creamy Mushroom Sauce : Recipes : Cooking Channel Recipe Chuck Hughes Best 25+ Porcini mushrooms ideas on Pinterest Mushroom gravy, Vegetable gravy recipes and mushroom sauce for beef ravioli Braised Beef Short Rib and Caramelized Onion Ravioli with Wild Mushroom Cream Sauce La Cucina BeefRavioliAlfredowithMushrooms Louisa Foods Pasta Filled with Passion!. Best 25+ Porcini mushrooms ideas on Pinterest Mushroom gravy, Vegetable gravy recipes and Short Rib Ravioli and Creamy Mushroom Sauce : Recipes : Cooking Channel Recipe Chuck Hughes

mushroom sauce for beef ravioli Short Rib Ravioli and Creamy Mushroom Sauce : Recipes : Cooking Channel Recipe Chuck Hughes Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for a 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 type of mushroom you want, or combine a few varieties for any gourmet touch.

 

Mushrooms are abundant with vitamins and minerals and also flavor. One portobello mushroom has all the potassium being a banana; potassium plays an important role in cardiovascular health insurance and can help regulate hypertension. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and therefore are packed with selenium, a powerful antioxidant recognized to help reduce potential risk of cancer of the prostate.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is a fantastic way to turn an everyday meat and potatoes meal in to a romantic dinner, and is likely to impress your guests if serving onlookers.

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 very 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 from the skillet right into a bowl as well as set aside.

Pour the port into the skillet, add the bay leaf if desired, and provide to some boil over high heat. Boil for six or seven minutes, or before port actually starts to reduce and undertake a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch to the water, and whisk them into the boiling sauce. Stir until the 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 into the sauce.