Artisan Beef Steak with Morel Mushroom Sauce TasteSpotting

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morel mushroom sauce for steak Artisan Beef Steak with Morel Mushroom Sauce TasteSpotting 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, which 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 several varieties to get a gourmet touch.

 

Mushrooms are abundant with vitamins and minerals as well as flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate blood pressure. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and are filled with selenium, a robust antioxidant proven 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 by cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is a brilliant way to turn an everyday meat and potatoes meal in to a romantic dinner, and is also certain 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 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 large skillet over medium-high heat. Stir inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet right into 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 before port actually starts to reduce and handle a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch to the water, and whisk them into the boiling sauce. Stir until the sauce thickens. Remove the skillet from your heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back into the sauce.