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mushroom sauce for steak tesco Lime, soy and sesame steak with shitake mushrooms and sugar snap peas Tesco Real Food Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you wish, or combine a number of varieties for a gourmet touch.

 

Mushrooms are abundant with vitamins and nutrients as well as flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate blood pressure level. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and are full of selenium, a robust antioxidant seen to help reduce the risk of cancer of the prostate.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is a wonderful way to turn a regular meat and potatoes meal in a romantic dinner, and is also 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 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 the 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 from the skillet in to a bowl and hang aside.

Pour the port in the skillet, add the bay leaf if desired, and produce to your boil over high heat. Boil for six or seven minutes, or before the port actually starts to reduce and handle 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 from your heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back to the sauce.