How To Cook The Perfect Steak with an easy low carb mushroom sauce

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how to make mushroom sauce with steak How To Cook The Perfect Steak with an easy low carb mushroom sauce Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in nutrients and vitamins as well as flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays a crucial role in cardiovascular health insurance can help regulate blood pressure. Mushrooms are also rich in B vitamins like riboflavin and niacin, and they are packed with selenium, a strong antioxidant known to help in reducing potential risk of prostate type of cancer.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is a wonderful way to show an everyday meat and potatoes meal into a romantic dinner, and is certain to impress you and your guests 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 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 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 the 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 out of your skillet into a bowl and hang up aside.

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