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mushroom sauce for steak tesco Peppered steak with thymeinfused mushrooms Tesco Real Food 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, which is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are full of vitamins and minerals as well as flavor. One portobello mushroom has as much potassium as being a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure. Mushrooms may also be full of B vitamins like riboflavin and niacin, and therefore are filled with selenium, a strong antioxidant seen to help in reducing the risk of prostate type of cancer.

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 perfectly through the mushrooms. This sauce is the perfect way to change a regular meat and potatoes meal into a romantic dinner, and is certain 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 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 in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl as well as set aside.

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