The Best Creamy Mushroom Sauce For Steaks

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mushroom sauce for steaks pakistan The Best Creamy Mushroom Sauce For Steaks Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition in your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and 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 number of varieties for the gourmet touch.

 

Mushrooms are rich in nutrients and vitamins in addition to flavor. One portobello mushroom has all the potassium being a banana; potassium plays a crucial role in cardiovascular health insurance and has been shown to help regulate blood pressure levels. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a robust antioxidant known to help in reducing the chance of prostate cancer.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried very well by the mushrooms. This sauce is a wonderful way to turn an everyday meat and potatoes meal in to a romantic dinner, which is sure 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 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 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 very 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 from the skillet in a bowl and hang up aside.

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