Pepper Steak With PortWine Mushroom Sauce Recipe Food.com

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mushroom port wine sauce for steak Pepper Steak With PortWine Mushroom Sauce Recipe Food.com Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you wish, or combine several varieties for the gourmet touch.

 

Mushrooms are rich in minerals and vitamins in addition to flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays an important role in cardiovascular health insurance and can help regulate hypertension. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and they are filled with selenium, an effective antioxidant recognized to reduce potential risk of cancer of the prostate.

Port wine is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well by the mushrooms. This sauce is a wonderful way to turn a day to day meat and potatoes meal right into a romantic dinner, and it is guaranteed to impress 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 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, in case 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 inside a large skillet over medium-high heat. Stir in the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and set aside.

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