New York Strip Steak with Brandied Mushrooms and Fresh Thyme

New York Strip Steak with Brandied Mushrooms and Fresh Thyme Steak with Rosemary Mushroom Sauce Thyme for Cooking, Blog mushroom sauce steak thyme Paleo Grass Fed Organic Flat Iron Steak with Rosemary Mushroom Sauce Yum So Fresh! Organic and Steak with Rosemary Mushroom Sauce Thyme for Cooking, Blog. Steak with Rosemary Mushroom Sauce Thyme for Cooking, Blog New York Strip Steak with Brandied Mushrooms and Fresh Thyme

mushroom sauce steak thyme New York Strip Steak with Brandied Mushrooms and Fresh Thyme Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition in your dinner menu, do this 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 want, or combine a few varieties for any gourmet touch.

 

Mushrooms are full of vitamins and minerals and also flavor. One portobello mushroom has as much potassium as a banana; potassium plays a crucial role in cardiovascular health insurance and can help regulate blood pressure level. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and are packed with selenium, a powerful antioxidant proven to lessen the potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine accessible 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 through the mushrooms. This sauce is the perfect way to change an everyday meat and potatoes meal in to a romantic dinner, and is certain 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 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, in case 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 the 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 the skillet into a bowl and set aside.

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