Peppers with tuna and mushrooms recipe All recipes UK

Peppers with tuna and mushrooms recipe All recipes UK Peppered Tuna Steaks with Portabella Mushroom Sauce – The Results A Foodie Learns to Live mushroom pepper sauce for tuna steak Tuna steak with pepper sauce Century Tuna Fish Steaks with Mushroom Sauce Century Tuna Superbods. Peppered Tuna Steaks with Portabella Mushroom Sauce – The Results A Foodie Learns to Live Peppers with tuna and mushrooms recipe All recipes UK

mushroom pepper sauce for tuna steak Peppers with tuna and mushrooms recipe All recipes UK Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for a dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you would like, or combine a couple of varieties for the gourmet touch.

 

Mushrooms are full of vitamins and nutrients and also flavor. One portobello mushroom has just as much potassium being a banana; potassium plays an important role in cardiovascular health and is shown to help regulate hypertension. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and so are loaded with selenium, an effective antioxidant known to lessen the risk of cancer of prostate.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is the perfect way to turn an every day meat and potatoes meal in a romantic dinner, which is sure to impress your guests if serving a large group.

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 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 a very 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 of the skillet into a bowl and set aside.

Pour the port in the skillet, add the bay leaf if desired, and provide with a 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 in the mustard and broth. Dissolve the cornstarch in to the water, and whisk them in to the boiling sauce. Stir before sauce thickens. Remove the skillet through the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back into the sauce.