Portabella Mushroom Burgers with Crispy Mushrooms and BBQ Roasted Garlic Gorgonzola Sauce – Yeah

Portabella Mushroom Burgers with Crispy Mushrooms and BBQ Roasted Garlic Gorgonzola Sauce – Yeah Easy Food Recipes and Cooking: Beef Burger With Mushroom Sauce mushroom sauce for beef patty Beef burger with blue cheese, pancetta and creamy mushroom sauce 9Kitchen Italian Beef Patties with Mushrooms, Onions, and Balsamic Cream Sauce Cream, Beef and Italian. Easy Food Recipes and Cooking: Beef Burger With Mushroom Sauce Portabella Mushroom Burgers with Crispy Mushrooms and BBQ Roasted Garlic Gorgonzola Sauce – Yeah

mushroom sauce for beef patty Portabella Mushroom Burgers with Crispy Mushrooms and BBQ Roasted Garlic Gorgonzola Sauce – Yeah Elegant Port Wine Mushroom Sauce

If you're looking for a stylish 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 is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you want, or combine a few varieties for a gourmet touch.

 

Mushrooms are rich in vitamins and minerals and also flavor. One portobello mushroom has all the potassium like a banana; potassium plays a crucial role in cardiovascular health insurance is shown to help regulate blood pressure levels. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and so are filled with selenium, a strong antioxidant known to lessen 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 by 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 a brilliant way to change an every day meat and potatoes meal right into a romantic dinner, and is 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, 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 within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet right into a bowl and 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 begins to reduce and accept a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch to the water, and whisk them in the boiling sauce. Stir before the sauce thickens. Remove the skillet from the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back in to the sauce.