Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka

Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka mushroom sauce for steak shallots big sexy steaks with tarragon mushrooms Healthy Seasonal Recipes Creamy Pepper Mushroom Steak Sauce Recipe E3 Meat Co.. Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka

mushroom sauce for steak shallots Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is equally 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 number of varieties to get a gourmet touch.

 

Mushrooms are full of minerals and vitamins as well as flavor. One portobello mushroom has as much potassium as a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate blood pressure level. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and so are filled with selenium, a robust antioxidant known to lessen potential risk of prostate type of cancer.

Port wines are 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 well from the mushrooms. This sauce is the perfect way to make an every day meat and potatoes meal right into a romantic dinner, and is also sure to impress you and 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, 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 within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in a bowl as well as set aside.

Pour the port in the skillet, add the bay leaf if desired, and produce to a boil over high heat. Boil for six or seven minutes, or until the port actually starts to reduce and handle a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch in to the water, and whisk them into the boiling sauce. Stir prior to the sauce thickens. Remove the skillet through 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.