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mushroom sauce for steak tips Beef Diamond Events Productions Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for a dinner menu, try this 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 kind of mushroom you'd like, or combine several varieties for the gourmet touch.

 

Mushrooms are rich in vitamins and minerals as well as flavor. One portobello mushroom has all the potassium being a banana; potassium plays an important role in cardiovascular health and is shown to help regulate blood pressure levels. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and they are loaded with selenium, a strong antioxidant recognized to help reduce potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately through the mushrooms. This sauce is a wonderful way to change a day to day meat and potatoes meal in to a romantic dinner, and is sure to impress you and your guests if serving an audience.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or perhaps 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 realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet right into a bowl as well as set aside.

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