Jims Easy Mushroom Sauce For Steak Recipe Food.com

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jims easy mushroom sauce for steak Jims Easy Mushroom Sauce For Steak Recipe Food.com Elegant Port Wine Mushroom Sauce

If you're looking for a stylish 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 it is just 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 with nutrients and vitamins as well as flavor. One portobello mushroom has all the potassium as a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate hypertension. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and so are filled with selenium, a powerful antioxidant proven to reduce the chance of prostate cancer.

Port wine is a sweet, red dessert wine accessible 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 through the mushrooms. This sauce is the perfect way to change a day to day meat and potatoes meal right into a romantic dinner, and it is sure to impress your friends and relatives 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 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 a large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in to a bowl and set aside.

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