Skirt Steak With MushroomCream Pan Sauce Recipe Serious Eats

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mushroom sauce for steak shallots Skirt Steak With MushroomCream Pan Sauce Recipe Serious Eats Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which 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 wish, or combine several varieties to get a gourmet touch.

 

Mushrooms are rich in vitamins and minerals as well as flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance and has been shown to help regulate blood pressure level. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and they are full of selenium, a robust antioxidant seen to help reduce the chance of prostate type of cancer.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a fantastic way to change an everyday meat and potatoes meal right into a romantic dinner, which is likely to impress your friends and relatives 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 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, 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 very large skillet over medium-high heat. Stir within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in to a bowl and hang up aside.

Pour the port to the skillet, add the bay leaf if desired, and provide to 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 inside mustard and broth. Dissolve the cornstarch in to the water, and whisk them in the boiling sauce. Stir before the sauce thickens. Remove the skillet from your heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back in to the sauce.