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

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

If you're looking for a stylish addition in 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 sort of mushroom you want, or combine a couple of varieties for the gourmet touch.

 

Mushrooms are abundant in nutrients and vitamins as well as flavor. One portobello mushroom has as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate blood pressure level. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and therefore are full of selenium, a robust antioxidant known to reduce the chance 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 suitable for finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is a fantastic way to change an every day meat and potatoes meal in to a romantic dinner, and it is sure 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 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 the large skillet over medium-high heat. Stir within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and set aside.

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