Sirloin Steak with Mushrooms and Shallots First Home Love Life

Sirloin Steak with Mushrooms and Shallots First Home Love Life Steaks with Shallot and Mushroom Sauce Recipe Simply Beef Lamb mushroom sauce for steak shallots Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka Steak with Shallot and Red Wine Sauce – But I Can Cook!. Steaks with Shallot and Mushroom Sauce Recipe Simply Beef Lamb Sirloin Steak with Mushrooms and Shallots First Home Love Life

mushroom sauce for steak shallots Sirloin Steak with Mushrooms and Shallots First Home Love Life Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in your dinner menu, do that 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 almost any mushroom you would like, or combine a few varieties for any gourmet touch.

 

Mushrooms are abundant in vitamins and minerals along with flavor. One portobello mushroom has just as much potassium as a banana; potassium plays a crucial role in cardiovascular health insurance is shown to help regulate hypertension. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and so are packed with selenium, a powerful antioxidant known to reduce potential risk of prostate type of cancer.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly worthy of 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 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 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, in case a 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 your skillet into a bowl as well as set aside.

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