Bordelaise Red Wine Sauce for steak – Melkkos Merlot

Bordelaise Red Wine Sauce for steak – Melkkos Merlot Lunch Menu Wimpy South Africa mushroom sauce for steak south africa Jims Easy Mushroom Sauce For Steak Recipe Genius Kitchen South African Steak With Sweet Marinade Sauce Recipe Food.com. Lunch Menu Wimpy South Africa Bordelaise Red Wine Sauce for steak – Melkkos Merlot

mushroom sauce for steak south africa Bordelaise Red Wine Sauce for steak – Melkkos Merlot Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for a 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 equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you wish, or combine several varieties to get a gourmet touch.

 

Mushrooms are abundant in minerals and vitamins in addition to flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays a crucial role in cardiovascular health insurance and is shown to help regulate blood pressure levels. Mushrooms can also be full of B vitamins like riboflavin and niacin, and are packed with selenium, an effective antioxidant seen to lessen the risk of cancer of the prostate.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well by the mushrooms. This sauce is the perfect way to show a day to day meat and potatoes meal right into a romantic dinner, and is also guaranteed to impress your invited 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 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 shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and set aside.

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