Add the garlic and cook for about 30 seconds. Add the bourbon until the liquid cooks off.

Add the garlic and cook for about 30 seconds. Add the bourbon until the liquid cooks off. Peppered steak with creamy mushroom sauce mushroom sauce for over steak Steak With Mushroom Sauce OnePlatter Creamy mushroom sauce Simply Delicious. Peppered steak with creamy mushroom sauce Add the garlic and cook for about 30 seconds. Add the bourbon until the liquid cooks off.

mushroom sauce for over steak Add the garlic and cook for about 30 seconds. Add the bourbon until the liquid cooks off. Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition to your dinner menu, do 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 wish, or combine several varieties for any gourmet touch.

 

Mushrooms are rich in vitamins and nutrients in addition to flavor. One portobello mushroom has all the potassium as 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 rich in B vitamins like riboflavin and niacin, and so are filled with selenium, a powerful antioxidant proven to help in reducing the chance of prostate cancer.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is a wonderful way to show a day to day meat and potatoes meal in to a romantic dinner, and is guaranteed 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 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 the large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and hang aside.

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