New York Strip Steak With WhiskeyMushroom Sauce Recipe CDKitchen.com

New York Strip Steak With WhiskeyMushroom Sauce Recipe CDKitchen.com New York Strip Steak in a Mushroom Sauce Recipe HelloFresh mushroom sauce for new york strip steak Recipes » Silver Fern Farms New York Strip Steak With WhiskeyMushroom Sauce RESPeRATEblog. New York Strip Steak in a Mushroom Sauce Recipe HelloFresh New York Strip Steak With WhiskeyMushroom Sauce Recipe CDKitchen.com

mushroom sauce for new york strip steak New York Strip Steak With WhiskeyMushroom Sauce Recipe CDKitchen.com Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition to 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 equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you want, or combine a number of varieties for a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals as well as flavor. One portobello mushroom has as much potassium as a banana; potassium plays an important role in cardiovascular health insurance and can help regulate blood pressure levels. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and are filled with selenium, a powerful antioxidant known to lessen the potential risk of cancer of the prostate.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is a brilliant way to make an every day meat and potatoes meal in a romantic dinner, and is likely to impress you and your 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 even 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 your 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 within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl as well as set aside.

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