Succulent Ribeye Steak with Mushroom Marsala Sauce Recipe on Food52

Succulent Ribeye Steak with Mushroom Marsala Sauce Recipe on Food52 Beef Diamond Events Productions mushroom sauce for steak tips The Best Creamy Mushroom Sauce for Steaks Wholesome Cook The Best Creamy Mushroom Sauce for Steaks Wholesome Cook. Beef Diamond Events Productions Succulent Ribeye Steak with Mushroom Marsala Sauce Recipe on Food52

mushroom sauce for steak tips Succulent Ribeye Steak with Mushroom Marsala Sauce Recipe on Food52 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 it is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you wish, or combine a couple of varieties for any gourmet touch.

 

Mushrooms are full of vitamins and minerals as well as flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays a crucial role in cardiovascular health insurance and can help regulate hypertension. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and therefore are packed with selenium, a powerful antioxidant known to reduce the chance of prostate type of cancer.

Port wine is a sweet, red dessert wine for sale 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 a wonderful way to turn a regular meat and potatoes meal into a romantic dinner, which is certain to impress your invited guests if serving an audience.

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 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 the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and hang aside.

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