Jam Hands: Cube Steak Hoagies with Brown Gravy, Mushrooms and Onions

Jam Hands: Cube Steak Hoagies with Brown Gravy, Mushrooms and Onions Steak Mushroom Hoagies Recipegreat.com mushroom sauce for steak hoagies Tracys Living Cookbook: Mushroom Steak Hoagies Inspired2cook.com » Steak Hoagies with Mushrooms, Onions, and Peppers. Steak Mushroom Hoagies Recipegreat.com Jam Hands: Cube Steak Hoagies with Brown Gravy, Mushrooms and Onions

mushroom sauce for steak hoagies Jam Hands: Cube Steak Hoagies with Brown Gravy, Mushrooms and Onions Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 it is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you'd like, or combine a couple of varieties for any gourmet touch.

 

Mushrooms are full of vitamins and nutrients along with flavor. One portobello mushroom has as much potassium being a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure level. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and are filled with selenium, a powerful antioxidant seen to help reduce the risk of cancer of prostate.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is the perfect way to change an every day meat and potatoes meal right into a romantic dinner, and is certain to impress 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 possibly 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 a very 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 from the skillet into a bowl and hang aside.

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