New York Strip Steak with Roasted Asparagus and Mushroom Sauce WeekdaySupper Sunday Supper

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mushroom sauce for new york strip steak New York Strip Steak with Roasted Asparagus and Mushroom Sauce WeekdaySupper Sunday Supper Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for your dinner menu, do this 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 wish, or combine a couple of varieties for any gourmet touch.

 

Mushrooms are full of vitamins and minerals and also flavor. One portobello mushroom has all the potassium being a banana; potassium plays a huge role in cardiovascular health insurance and has been shown to help regulate blood pressure level. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and are packed with selenium, an effective antioxidant proven to help reduce the chance of prostate type of cancer.

Port wines are a sweet, red dessert wine obtainable 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 wonderful way to show an everyday meat and potatoes meal in to a romantic dinner, which is likely to impress your invited guests 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 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 in a very 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 into a bowl as well as set aside.

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