Steak with Creamy Mushroom Sauce Good Housekeeping

Steak with Creamy Mushroom Sauce Good Housekeeping Steak with Creamy Mushroom Sauce mushroom sauce for over steak Mushroom Sauce For Broiled Or Grilled Steaks Recipe Food.com Steak with creamy mushroom sauce recipe Food To Love. Steak with Creamy Mushroom Sauce Steak with Creamy Mushroom Sauce Good Housekeeping

mushroom sauce for over steak Steak with Creamy Mushroom Sauce Good Housekeeping Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for a dinner menu, make this happen 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 any type of mushroom you want, or combine a few varieties for any gourmet touch.

 

Mushrooms are full of minerals and vitamins and also flavor. One portobello mushroom has as much potassium being a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure. Mushrooms are also full of B vitamins like riboflavin and niacin, and so are filled with selenium, a strong antioxidant proven to lessen the chance of cancer of prostate.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried well from the mushrooms. This sauce is a brilliant way to change a regular meat and potatoes meal in a romantic dinner, which is guaranteed 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 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, 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 inside a large skillet over medium-high heat. Stir within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and hang aside.

Pour the port in to the skillet, add the bay leaf if desired, and bring to some 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 inside the mustard and broth. Dissolve the cornstarch in the water, and whisk them to 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 in the sauce.