11 Better For You Christmas Dinner Dishes

11 Better For You Christmas Dinner Dishes Ina Gartens Filet Mignon with Mustard and Mushrooms Recipe Steak, Mustard and Mushrooms mushroom and mustard sauce for steak Australian Mushrooms Steak with Mushroom Sauce Angus Rib Steaks Napped with Oyster Mushroom Sauce. Ina Gartens Filet Mignon with Mustard and Mushrooms Recipe Steak, Mustard and Mushrooms 11 Better For You Christmas Dinner Dishes

mushroom and mustard sauce for steak 11 Better For You Christmas Dinner Dishes Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you want, or combine a number of varieties for a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals along with flavor. One portobello mushroom has just as much potassium being a banana; potassium plays an important role in cardiovascular health insurance and is shown to help regulate blood pressure. Mushrooms will also be full of B vitamins like riboflavin and niacin, and they are filled with selenium, a strong antioxidant known to help reduce the potential risk of cancer of prostate.

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 suited to finer dining. In this sauce, it's flavor is carried adequately by the mushrooms. This sauce is a fantastic way to turn a day to day meat and potatoes meal in to a romantic dinner, and is likely to impress your friends and relatives 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 perhaps 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 very large skillet over medium-high heat. Stir within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl and set aside.

Pour the port into 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 accept a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch into the water, and whisk them into the boiling sauce. Stir prior to the sauce thickens. Remove the skillet from your heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back to the sauce.