Morrisons: Morrison Italian Chicken Mushroom Risotto 350gProduct Information

Morrisons: Morrison Italian Chicken Mushroom Risotto 350gProduct Information Morrisons: Morrisons Mushroom Stroganoff 400gProduct Information mushroom sauce for steak morrisons Fiasco’s Steak House at The Morrison Hotel, Woolloongabba delicioux wine sauce. Morrisons: Morrisons Mushroom Stroganoff 400gProduct Information Morrisons: Morrison Italian Chicken Mushroom Risotto 350gProduct Information

mushroom sauce for steak morrisons Morrisons: Morrison Italian Chicken Mushroom Risotto 350gProduct Information Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with vitamins and nutrients along with flavor. One portobello mushroom has all the potassium as a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure. Mushrooms are also full of B vitamins like riboflavin and niacin, and therefore are packed with selenium, a strong antioxidant recognized to help reduce potential risk of cancer of prostate.

Port wine is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is a brilliant way to turn an every day meat and potatoes meal right into a romantic dinner, and it is guaranteed to impress your friends and relatives 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 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 inside a large skillet over medium-high heat. Stir inside the 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 and set aside.

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