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If you're looking for a classy addition for your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you'd like, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are abundant with vitamins and nutrients and also flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance has been shown to help regulate blood pressure. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and therefore are full of selenium, an effective antioxidant known to help in reducing the risk of cancer of the prostate.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried well from the mushrooms. This sauce is the perfect way to turn a day to day meat and potatoes meal right into a romantic dinner, and is certain to impress your 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, 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 large skillet over medium-high heat. Stir in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet right into a bowl and hang up aside.

Pour the port in to the skillet, add the bay leaf if desired, and produce to your boil over high heat. Boil for six or seven minutes, or prior to the port begins to reduce and undertake a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch in the water, and whisk them in to the boiling sauce. Stir before 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.