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mushroom sauce for steak south africa Lamb Steaks with Creamy Mushroom Sauce RecipesPlus Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of minerals and vitamins as well as flavor. One portobello mushroom has all the potassium being a banana; potassium plays a crucial role in cardiovascular health insurance is shown to help regulate blood pressure level. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and are loaded with selenium, a powerful antioxidant known to lessen the chance of prostate cancer.

Port wine is a sweet, red dessert wine for sale in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried very well through the mushrooms. This sauce is a wonderful way to turn an everyday meat and potatoes meal into a romantic dinner, which is sure 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 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 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 very large skillet over medium-high heat. Stir inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in a bowl as well as set aside.

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