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mushroom sauce for steak nigella Bbq Rump Steak Recipe Expert Event Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you would like, or combine a number of varieties for the gourmet touch.

 

Mushrooms are abundant with vitamins and minerals in addition to flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays a huge role in cardiovascular health insurance and is shown to help regulate hypertension. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and therefore are full of selenium, a robust antioxidant seen to help reduce the potential risk of prostate cancer.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is a fantastic way to change an everyday meat and potatoes meal right into a romantic dinner, and it is sure 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 even 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 realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl and set aside.

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