Porcini Mushroom Rubbed Rump Steak a combination of simple ingredients

Porcini Mushroom Rubbed Rump Steak a combination of simple ingredients How to eat Paleo for a week From Spending to Saving mushroom sauce for steak morrisons Morrisons: Morrisons Mushroom Stroganoff 400gProduct Information Supermarket Valentines Day meal deals whos doing what and for how much?. How to eat Paleo for a week From Spending to Saving Porcini Mushroom Rubbed Rump Steak a combination of simple ingredients

mushroom sauce for steak morrisons Porcini Mushroom Rubbed Rump Steak a combination of simple ingredients Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition in your dinner menu, make this happen 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 type of mushroom you would like, or combine a few varieties for any gourmet touch.

 

Mushrooms are full of nutrients and vitamins as well as flavor. One portobello mushroom has as much potassium being a banana; potassium plays a huge role in cardiovascular health and has been shown to help regulate hypertension. Mushrooms may also be full of B vitamins like riboflavin and niacin, and therefore are filled with selenium, a strong antioxidant known to lessen the chance of cancer of prostate.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly worthy of 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 right into a romantic dinner, and it is guaranteed to impress you and 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 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 a very large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet into a bowl as well as set aside.

Pour the port in the skillet, add the bay leaf if desired, and produce to some boil over high heat. Boil for six or seven minutes, or before the port starts to reduce and take on 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 through the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back in the sauce.