1000+ ideas about Beef Wellington Recipe on Pinterest Individual beef wellington, Pork

1000+ ideas about Beef Wellington Recipe on Pinterest Individual beef wellington, Pork red wine sauce for steak jamie oliver mushroom sauce for steak jamie oliver Best 25+ Chanterelle mushroom recipes ideas on Pinterest Chanterelle recipes, Chanterelle Best 25+ Chanterelle mushroom recipes ideas on Pinterest Chanterelle recipes, Chanterelle . red wine sauce for steak jamie oliver 1000+ ideas about Beef Wellington Recipe on Pinterest Individual beef wellington, Pork

mushroom sauce for steak jamie oliver 1000+ ideas about Beef Wellington Recipe on Pinterest Individual beef wellington, Pork Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for a dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is just like 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 minerals and vitamins in addition to flavor. One portobello mushroom has all the potassium like a banana; potassium plays an important 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 they are packed with selenium, a strong antioxidant known to reduce the risk of prostate cancer.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried adequately from the mushrooms. This sauce is the perfect way to show an everyday meat and potatoes meal into a romantic dinner, which is sure 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 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, 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 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 as well as set aside.

Pour the port in the skillet, add the bay leaf if desired, and produce with a boil over high heat. Boil for six or seven minutes, or prior to the port starts to reduce and handle a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch in to the water, and whisk them in to the boiling sauce. Stir before 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.