Pan Seared Steak with Creamy Mushroom Sauce 30Min Steak Dinner Recipe!

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mushroom sauce for steak resep Pan Seared Steak with Creamy Mushroom Sauce 30Min Steak Dinner Recipe! Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also 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 any gourmet touch.

 

Mushrooms are abundant with vitamins and minerals in addition to flavor. One portobello mushroom has as much potassium as a banana; potassium plays a huge role in cardiovascular health and has been shown to help regulate blood pressure. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and therefore are filled with selenium, a powerful antioxidant known to help reduce potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine obtainable 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 with the mushrooms. This sauce is a wonderful way to change an everyday meat and potatoes meal in to a romantic dinner, and is guaranteed to impress 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 possibly 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 the 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 the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in a bowl and hang up aside.

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