Easy Food Recipes and Cooking: Beef Burger With Mushroom Sauce

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mushroom sauce for beef patty Easy Food Recipes and Cooking: Beef Burger With Mushroom Sauce Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition in your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you want, or combine a number of varieties for any gourmet touch.

 

Mushrooms are abundant in nutrients and vitamins and also flavor. One portobello mushroom has all the potassium being a banana; potassium plays a huge role in cardiovascular health insurance has been shown to help regulate blood pressure levels. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and are filled with selenium, a powerful antioxidant proven to reduce the chance of cancer of prostate.

Port vino is a sweet, red dessert wine obtainable 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 adequately from the mushrooms. This sauce is a wonderful way to turn an everyday meat and potatoes meal in a romantic dinner, and is likely to impress your friends and relatives if serving a large group.

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 the 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 within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl and set aside.

Pour the port in to the skillet, add the bay leaf if desired, and bring 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 inside mustard and broth. Dissolve the cornstarch in to the water, and whisk them into the boiling sauce. Stir before the sauce thickens. Remove the skillet through the 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.