Cauliflower Steak with White Truffle Cauliflower Mash and White Wine Mushroom Sauce Vegan Smule

Cauliflower Steak with White Truffle Cauliflower Mash and White Wine Mushroom Sauce Vegan Smule quot;The Best Thing I Ever Ate in Disney!quot; Entrees the disney food blog truffle mushroom sauce for steak See Bobby Flay Make Steak With Wild Mushroom Salad, Truffle Vinaigrette TVGuide.com Truffle Infused Steak Tartine, Brandy Mushroom Cream Sauce, Homemade Onion Rings – The Intrepid . quot;The Best Thing I Ever Ate in Disney!quot; Entrees the disney food blog Cauliflower Steak with White Truffle Cauliflower Mash and White Wine Mushroom Sauce Vegan Smule

truffle mushroom sauce for steak Cauliflower Steak with White Truffle Cauliflower Mash and White Wine Mushroom Sauce Vegan Smule Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are abundant in vitamins and nutrients along with flavor. One portobello mushroom has just as much potassium like a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate blood pressure level. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and they are packed with selenium, an effective antioxidant recognized to help in reducing the risk of cancer of the prostate.

Port vino is a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried very well through the mushrooms. This sauce is a fantastic way to make a day to day meat and potatoes meal into a romantic dinner, and is sure to impress 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 shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in to a bowl and hang aside.

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