British Pie Week: Vegan pie recipes and shopbought options – Shepherds, apple, vegetable and

British Pie Week: Vegan pie recipes and shopbought options – Shepherds, apple, vegetable and Fiasco’s Steak House at The Morrison Hotel, Woolloongabba delicioux mushroom sauce for steak morrisons Keep Going Sam’s Journey to a Healthier and Happier 2018 Part 4 – Week 7 8 – Stuarts Foods British Pie Week: Vegan pie recipes and shopbought options – Shepherds, apple, vegetable and . Fiasco’s Steak House at The Morrison Hotel, Woolloongabba delicioux British Pie Week: Vegan pie recipes and shopbought options – Shepherds, apple, vegetable and

mushroom sauce for steak morrisons British Pie Week: Vegan pie recipes and shopbought options – Shepherds, apple, vegetable and Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition to 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 just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you'd like, or combine several varieties for the gourmet touch.

 

Mushrooms are full of minerals and vitamins as well as flavor. One portobello mushroom has all the potassium like a banana; potassium plays an important role in cardiovascular health and is shown to help regulate hypertension. Mushrooms can also be full of B vitamins like riboflavin and niacin, and so are filled with selenium, a strong antioxidant recognized to help reduce potential risk of prostate type of cancer.

Port wines are a sweet, red dessert wine accessible 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 perfectly with the mushrooms. This sauce is a wonderful way to change an every day meat and potatoes meal in to a romantic dinner, and it is sure 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 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 realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl and hang up aside.

Pour the port into the skillet, add the bay leaf if desired, and provide to some 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 mustard and broth. Dissolve the cornstarch in the water, and whisk them into the boiling sauce. Stir before sauce thickens. Remove the skillet from your heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back into the sauce.