Australian Mushrooms Steak with Mushroom Sauce

Australian Mushrooms Steak with Mushroom Sauce FILLET WITH CREAMY MUSHROOM SAUCE Free Recipe Hub mushroom steak sauce recipe worcestershire Mushroom and Worcestershire Sauce Glaze for Steak Recipe Food Network parentwin: Recipe Monday Gorgonzola Mushroom Steak. FILLET WITH CREAMY MUSHROOM SAUCE Free Recipe Hub Australian Mushrooms Steak with Mushroom Sauce

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If you're looking for a stylish addition in your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you want, or combine a few varieties to get a gourmet touch.

 

Mushrooms are full of vitamins and minerals along with flavor. One portobello mushroom has all the potassium being a banana; potassium plays an important role in cardiovascular health insurance can help regulate hypertension. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and they are loaded with selenium, a strong antioxidant known to help reduce the potential risk of cancer of prostate.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a fantastic way to change an everyday meat and potatoes meal in a romantic dinner, and is also guaranteed to impress your invited guests 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 the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl as well as set aside.

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