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1000+ ideas about Salad Presentation on Pinterest Nice Salad, Food Decorations and Salad Recipe Review: Hanger Steak with Mushrooms and Red Wine Sauce testerfoodblog mushroom sauce for steak bon appetit Steak with MushroomGreen Peppercorn Sauce Roasted Brussels Sprouts Potatoes New York Steak Wine Sauce Giangis Kitchen. Recipe Review: Hanger Steak with Mushrooms and Red Wine Sauce testerfoodblog 1000+ ideas about Salad Presentation on Pinterest Nice Salad, Food Decorations and Salad

mushroom sauce for steak bon appetit 1000+ ideas about Salad Presentation on Pinterest Nice Salad, Food Decorations and Salad Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 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 would like, or combine a few varieties to get a gourmet touch.

 

Mushrooms are rich in nutrients and vitamins and also flavor. One portobello mushroom has as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate blood pressure level. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and therefore are packed with selenium, a strong antioxidant known to help in reducing the risk of prostate cancer.

Port wine is a sweet, red dessert wine available 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 perfectly by the mushrooms. This sauce is a fantastic way to make an every day meat and potatoes meal into a romantic dinner, and it is guaranteed to impress your 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 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 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 inside a large skillet over medium-high heat. Stir within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet into a bowl and hang up aside.

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