port wine mushroom sauce steak

port wine mushroom sauce steak port wine mushroom sauce steak mushroom port wine sauce for steak port wine mushroom sauce steak port wine mushroom sauce steak. port wine mushroom sauce steak port wine mushroom sauce steak

mushroom port wine sauce for steak port wine mushroom sauce steak Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for a dinner menu, do that 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 wish, or combine a number of varieties for a gourmet touch.

 

Mushrooms are abundant in vitamins and nutrients and also flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a crucial role in cardiovascular health insurance and has been shown to help regulate blood pressure level. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and they are filled with selenium, an effective antioxidant proven to reduce potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine obtainable 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 through the mushrooms. This sauce is a wonderful way to show a regular meat and potatoes meal right into a romantic dinner, and is guaranteed to impress your friends and relatives if serving onlookers.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or perhaps 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 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 in a very large skillet over medium-high heat. Stir inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl and hang aside.

Pour the port to 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 begins to reduce and undertake a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch into the water, and whisk them in to the boiling sauce. Stir until the sauce thickens. Remove the skillet from the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back in to the sauce.