Beef Stroganoff with Mushroom Ravioli Easy Peasy Meals

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mushroom sauce for beef ravioli Beef Stroganoff with Mushroom Ravioli Easy Peasy Meals Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you want, or combine a few varieties for any gourmet touch.

 

Mushrooms are rich in minerals and vitamins as well as flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a crucial role in cardiovascular health and can help regulate blood pressure. Mushrooms are also rich in B vitamins like riboflavin and niacin, and they are packed with selenium, a strong antioxidant seen to help in reducing the chance of cancer of the prostate.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is a wonderful way to turn a regular meat and potatoes meal in a romantic dinner, and it is likely to impress you and your guests if serving onlookers.

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 a very 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 into a bowl and set aside.

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