new york strip steak with beefy mushroom sauce Shurfine

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mushroom sauce for over steak new york strip steak with beefy mushroom sauce Shurfine Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with nutrients and vitamins along with flavor. One portobello mushroom has as much potassium like a banana; potassium plays a huge role in cardiovascular health insurance has been shown to help regulate blood pressure level. Mushrooms may also be full of B vitamins like riboflavin and niacin, and are packed with selenium, an effective antioxidant seen to help reduce the potential risk of prostate cancer.

Port vino is a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is a fantastic way to change a day to day meat and potatoes meal into a romantic dinner, and is likely to impress your friends and relatives if serving onlookers.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or perhaps 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 shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet right into a bowl as well as set aside.

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