Steak with Crimini Mushrooms and Shallots in a Red Wine Reduction The Pearl Onion

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mushroom sauce for steak shallots Steak with Crimini Mushrooms and Shallots in a Red Wine Reduction The Pearl Onion Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to 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 just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you want, or combine a few varieties for any gourmet touch.

 

Mushrooms are abundant with vitamins and minerals in addition to flavor. One portobello mushroom has as much potassium as a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate hypertension. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and therefore are full of selenium, a powerful antioxidant proven to reduce the chance of prostate cancer.

Port wine is a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is a fantastic way to make a regular meat and potatoes meal into a romantic dinner, and is guaranteed to impress you and 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 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 inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl and hang up aside.

Pour the port to the skillet, add the bay leaf if desired, and produce to a 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 in 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 in the sauce. Stir the cooked mushrooms back in the sauce.