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mushroom sauce for over steak Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites Elegant Port Wine Mushroom Sauce

If you're looking for a stylish 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 equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you would like, or combine several varieties to get a gourmet touch.

 

Mushrooms are full of minerals and vitamins in addition to flavor. One portobello mushroom has as much potassium like a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate hypertension. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and so are packed with selenium, an effective antioxidant recognized to lessen the chance of cancer of the prostate.

Port wines are a sweet, red dessert wine for sale 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 very well by the mushrooms. This sauce is a brilliant way to show a regular meat and potatoes meal in a romantic dinner, and is guaranteed to impress you and your guests if serving an audience.

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, 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 inside a large skillet over medium-high heat. Stir inside shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and set aside.

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