Portobello philly Cheese Steak Sandwich Recipe Genius Kitchen

Portobello philly Cheese Steak Sandwich Recipe Genius Kitchen Steak with Mushroom Cream Sauce Low Carb Dinner Big Bears Wife mushroom sauce for steak with philadelphia Steaks with Bourbon Cream Mushroom Sauce Savory Spicerack The Best Creamy Mushroom Sauce For Steaks. Steak with Mushroom Cream Sauce Low Carb Dinner Big Bears Wife Portobello philly Cheese Steak Sandwich Recipe Genius Kitchen

mushroom sauce for steak with philadelphia Portobello philly Cheese Steak Sandwich Recipe Genius Kitchen Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you want, or combine several varieties for the gourmet touch.

 

Mushrooms are full of nutrients and vitamins along with flavor. One portobello mushroom has as much potassium being a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate hypertension. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a strong antioxidant proven to help in reducing the potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried well through the mushrooms. This sauce is a wonderful way to make an every day meat and potatoes meal into a romantic dinner, and is also likely to impress your invited 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 possibly 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 the 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 from the skillet in a bowl and set aside.

Pour the port in the skillet, add the bay leaf if desired, and convey to a boil over high heat. Boil for six or seven minutes, or before port starts to reduce and undertake a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch in the water, and whisk them into the boiling sauce. Stir until the sauce thickens. Remove the skillet in the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back in the sauce.