Pukka Pies All Varieties 92p @ Morrisons HotUKDeals

Pukka Pies All Varieties 92p @ Morrisons HotUKDeals 1000+ images about Beef Dishes on Pinterest Mushroom cream sauces, Roasts and Filet mignon steak mushroom sauce for steak morrisons Dining at The Morrison Brisbane by Tanya Morrisons: Morrisons Steak Ale with Cheesy Mash 400gProduct Information. 1000+ images about Beef Dishes on Pinterest Mushroom cream sauces, Roasts and Filet mignon steak Pukka Pies All Varieties 92p @ Morrisons HotUKDeals

mushroom sauce for steak morrisons Pukka Pies All Varieties 92p @ Morrisons HotUKDeals Elegant Port Wine Mushroom Sauce

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

 

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

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is a fantastic way to show a day to day meat and potatoes meal in a romantic dinner, and is also sure to impress your friends and relatives 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 even 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 linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and set aside.

Pour the port in the skillet, add the bay leaf if desired, and produce to your boil over high heat. Boil for six or seven minutes, or until the port starts to reduce and accept 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 before sauce thickens. Remove the skillet from your heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in the sauce.