Mushroom Gravy Recipe Serious Eats

Mushroom Gravy Recipe Serious Eats Steak with Creamy Whiskey Mushroom Sauce • Steamy Kitchen Recipes mushroom sauce for steak serious eats Sirloin Steak with Mushroom Sauce Salu Salo Recipes Grilled Steak With Sauce Gribiche Recipe Serious Eats. Steak with Creamy Whiskey Mushroom Sauce • Steamy Kitchen Recipes Mushroom Gravy Recipe Serious Eats

mushroom sauce for steak serious eats Mushroom Gravy Recipe Serious Eats Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for your 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 any kind of mushroom you want, or combine a number of varieties for any gourmet touch.

 

Mushrooms are full of nutrients and vitamins and also flavor. One portobello mushroom has just as much potassium like a banana; potassium plays an important role in cardiovascular health and is shown to help regulate blood pressure levels. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and they are full of selenium, a strong antioxidant known to help reduce the risk of prostate type of cancer.

Port wine is 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 very well with the mushrooms. This sauce is a brilliant way to change a day to day meat and potatoes meal into a romantic dinner, which is guaranteed to impress your invited guests if serving onlookers.

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 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 inside a large skillet over medium-high heat. Stir in the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet right into a bowl and hang up aside.

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