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 Vegan Mushroom Pepper Steak ~ Veggie Inspired vegan mushroom cream sauce for steak Vegan Mushroom Pepper Steak ~ Veggie Inspired Tofu Steak with Shiitake Mushroom Sauce and Green Beans Vegan.io. Vegan Mushroom Pepper Steak ~ Veggie Inspired 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 stylish addition in your dinner menu, do this 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 any sort of mushroom you wish, or combine a few varieties for a gourmet touch.

 

Mushrooms are abundant with minerals and vitamins along with flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays a crucial role in cardiovascular health and has been shown to help regulate blood pressure. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and they are loaded with selenium, a robust antioxidant recognized to help in reducing the risk of cancer of the prostate.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is a fantastic way to turn an everyday meat and potatoes meal right into a romantic dinner, and is guaranteed 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 in a very large skillet over medium-high heat. Stir within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in a bowl and hang aside.

Pour the port to the skillet, add the bay leaf if desired, and produce to your 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 until the sauce thickens. Remove the skillet from the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in the sauce.