Porterhouse Steak With Whisky Mushroom Sauce Recipe — Dishmaps

Porterhouse Steak With Whisky Mushroom Sauce Recipe — Dishmaps Porterhouse steak with mushroom sauce, prawn sauce, chips and salad. Picture of East Colac mushroom sauce for porterhouse steak Porterhouse Steak With Whisky Mushroom Sauce Recipe — Dishmaps Porterhouse Steak With Whisky Mushroom Sauce Recipe — Dishmaps. Porterhouse steak with mushroom sauce, prawn sauce, chips and salad. Picture of East Colac Porterhouse Steak With Whisky Mushroom Sauce Recipe — Dishmaps

mushroom sauce for porterhouse steak Porterhouse Steak With Whisky Mushroom Sauce Recipe — Dishmaps Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of vitamins and minerals as well as flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays a crucial role in cardiovascular health insurance is shown to help regulate hypertension. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and so are filled with selenium, a robust antioxidant known to lessen potential risk of cancer of the prostate.

Port wine is a sweet, red dessert wine available 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 by the mushrooms. This sauce is a brilliant way to change a regular meat and potatoes meal into a romantic dinner, and is likely to impress you and your guests if serving a crowd.

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 the large skillet over medium-high heat. Stir inside shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl and set aside.

Pour the port into the skillet, add the bay leaf if desired, and bring to a boil over high heat. Boil for six or seven minutes, or prior to the port starts to reduce and undertake 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 from the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in the sauce.