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46 best Mothers Day Menu images on Pinterest The happy, Kitchens and Midweek meals The Shower of Herring Posts Kilmelfort Menu, Prices, Restaurant Reviews Facebook mushroom sauce for steak nigella turkey and ham pie nigella Portuguese Filet Mignon With Mushroom Sauce Recipe Genius Kitchen. The Shower of Herring Posts Kilmelfort Menu, Prices, Restaurant Reviews Facebook 46 best Mothers Day Menu images on Pinterest The happy, Kitchens and Midweek meals

mushroom sauce for steak nigella 46 best Mothers Day Menu images on Pinterest The happy, Kitchens and Midweek meals Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for a dinner menu, do that 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 kind of mushroom you'd like, or combine several varieties for any gourmet touch.

 

Mushrooms are abundant with vitamins and minerals along with flavor. One portobello mushroom has as much potassium as being a banana; potassium plays a crucial role in cardiovascular health and has been shown to help regulate blood pressure levels. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and so are loaded with selenium, a strong antioxidant recognized to lessen the potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is the perfect way to change a regular meat and potatoes meal into a romantic dinner, and is sure to impress your friends and relatives 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 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 your 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 inside the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl and hang 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 until the port starts to reduce and take on a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch to the water, and whisk them to the boiling sauce. Stir before sauce thickens. Remove the skillet from the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back to the sauce.