Strip Steak with Bacon and Mushroom Sherry Sauce quot;Deja Vuquot; Cook

Strip Steak with Bacon and Mushroom Sherry Sauce quot;Deja Vuquot; Cook 20+ Recipes for a Romantic Dinner Heb.com mushroom sauce for steak with sherry Steak with Mushroom, Sherry and Grain Mustard Sauce KeepRecipes: Your Universal Recipe Box 20+ Recipes for a Romantic Dinner Heb.com. 20+ Recipes for a Romantic Dinner Heb.com Strip Steak with Bacon and Mushroom Sherry Sauce quot;Deja Vuquot; Cook

mushroom sauce for steak with sherry Strip Steak with Bacon and Mushroom Sherry Sauce quot;Deja Vuquot; Cook Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition to your dinner menu, try 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 any kind of mushroom you'd like, or combine several varieties for the gourmet touch.

 

Mushrooms are abundant in vitamins and nutrients as well as flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays an important role in cardiovascular health and is shown to help regulate hypertension. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and therefore are full of selenium, a strong antioxidant known to help in reducing the potential risk of cancer of the prostate.

Port wine is a sweet, red dessert wine accessible 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 very well from the mushrooms. This sauce is a fantastic way to change an every day meat and potatoes meal into a romantic dinner, which is guaranteed 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 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, if your 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 inside 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 aside.

Pour the port to the skillet, add the bay leaf if desired, and provide with a boil over high heat. Boil for six or seven minutes, or before the port actually starts to reduce and handle a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch into the water, and whisk them in the boiling sauce. Stir before sauce thickens. Remove the skillet from your heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back into the sauce.