Cooking for One: Pan Seared Strip Steak with Burgundy Mushroom Sauce

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dried wild mushroom sauce for steak Cooking for One: Pan Seared Strip Steak with Burgundy Mushroom Sauce Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for your dinner menu, try 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 want, or combine a couple of varieties for the gourmet touch.

 

Mushrooms are abundant with vitamins and nutrients as well as flavor. One portobello mushroom has all the potassium as a banana; potassium plays a crucial role in cardiovascular health and can help regulate hypertension. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and so are filled with selenium, an effective antioxidant seen to reduce the chance of prostate cancer.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When employed 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 fantastic way to change an everyday meat and potatoes meal into a romantic dinner, and is guaranteed 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 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 inside a large skillet over medium-high heat. Stir inside the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl as well as set aside.

Pour the port into the skillet, add the bay leaf if desired, and produce to a boil over high heat. Boil for six or seven minutes, or until the port begins to reduce and accept a syrup-like quality. Whisk inside 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 remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back in to the sauce.