The Best Creamy Mushroom Sauce for Steaks Wholesome Cook

The Best Creamy Mushroom Sauce for Steaks Wholesome Cook Mushroom sauce mushroom sauce for over steak Southern In Law: Recipe: Lightened Up Creamy Mushroom Sauce for Steak or Chicken Sirloin Steaks with Mushroom Marsala Sauce Wegmans. Mushroom sauce The Best Creamy Mushroom Sauce for Steaks Wholesome Cook

mushroom sauce for over steak The Best Creamy Mushroom Sauce for Steaks Wholesome Cook Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 also equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you want, or combine a number of varieties for the gourmet touch.

 

Mushrooms are abundant in minerals and vitamins and also flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays a crucial role in cardiovascular health and has been shown to help regulate hypertension. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and they are filled with selenium, a robust antioxidant recognized to lessen the potential risk of prostate type of cancer.

Port vino 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 suited to finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is the perfect way to make an every day meat and potatoes meal right into a romantic dinner, and is guaranteed to impress you and your guests if serving onlookers.

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 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 within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and set aside.

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