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mushroom sauce for steak red wine vinegar Steak with Burgundy Mushroom Sauce Tasty Kitchen: A Happy Recipe Community! Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated 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 equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine a few varieties for any gourmet touch.

 

Mushrooms are abundant in minerals and vitamins and also flavor. One portobello mushroom has just as much potassium as a banana; potassium plays a crucial role in cardiovascular health insurance and has been shown to help regulate blood pressure levels. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and they are packed with selenium, a strong antioxidant known to reduce the risk of cancer of the prostate.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is a brilliant way to make a regular meat and potatoes meal into a romantic dinner, and it is sure to impress your guests if serving a large group.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or possibly 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 realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl as well as set aside.

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