Best 25+ Mushroom sauce ideas on Pinterest Creamy mushroom sauce, Mushroom recipes and Vegan 3

Best 25+ Mushroom sauce ideas on Pinterest Creamy mushroom sauce, Mushroom recipes and Vegan 3 portobello mushroom steak vegan vegan mushroom cream sauce for steak mushroom pasta vegan Black Pepper Cube Steaks Mushroom Cream Sauce Recipe SparkRecipes. portobello mushroom steak vegan Best 25+ Mushroom sauce ideas on Pinterest Creamy mushroom sauce, Mushroom recipes and Vegan 3

vegan mushroom cream sauce for steak Best 25+ Mushroom sauce ideas on Pinterest Creamy mushroom sauce, Mushroom recipes and Vegan 3 Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with nutrients and vitamins along with flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays a crucial role in cardiovascular health and can help regulate hypertension. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and they are filled with selenium, a powerful antioxidant seen to help reduce the potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine available 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 well through the mushrooms. This sauce is a wonderful way to change a day to day meat and potatoes meal in a romantic dinner, which is certain 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 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, 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 in a large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet right into a bowl and set aside.

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