Italian Sauce Steak Whats Cookin Italian Style Cuisine

Italian Sauce Steak Whats Cookin Italian Style Cuisine Red Wine Braised Mushroom Sauce Recipe EatingWell italian mushroom sauce for steak Yum Yum for Dum Dum: Peppercorn Steak with Creamy Mushroom Sauce and Italian Risotto Jims Easy Mushroom Sauce For Steak Recipe Genius Kitchen. Red Wine Braised Mushroom Sauce Recipe EatingWell Italian Sauce Steak Whats Cookin Italian Style Cuisine

italian mushroom sauce for steak Italian Sauce Steak Whats Cookin Italian Style Cuisine Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in vitamins and nutrients in addition to flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays an important role in cardiovascular health insurance is shown to help regulate hypertension. Mushrooms can also be full of B vitamins like riboflavin and niacin, and are full of selenium, a strong antioxidant proven to reduce potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried well through the mushrooms. This sauce is a fantastic way to make an everyday meat and potatoes meal into 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 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, 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 in the 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 out of the skillet right into a bowl as well as set aside.

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