Beef Sirloin Tips with Mushrooms over HotButtered Noodles anotherfoodieblogger

Beef Sirloin Tips with Mushrooms over HotButtered Noodles anotherfoodieblogger Venison with Bourbon Fig Mushroom Sauce Recipe mushroom sauce for over steak Steak with Creamy Mushroom Sauce Salisbury Steak with Creamy Mushroom Sauce Ai made it for youAi made it for you. Venison with Bourbon Fig Mushroom Sauce Recipe Beef Sirloin Tips with Mushrooms over HotButtered Noodles anotherfoodieblogger

mushroom sauce for over steak Beef Sirloin Tips with Mushrooms over HotButtered Noodles anotherfoodieblogger Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you would like, or combine a few varieties to get a gourmet touch.

 

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

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried well through the mushrooms. This sauce is a wonderful way to show a day to day meat and potatoes meal in a romantic dinner, which is certain 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 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 in the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in a bowl as well as set aside.

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