Quick Cheesy Spinach and Mushroom Steak Rolls

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cheesy mushroom sauce for steak Quick Cheesy Spinach and Mushroom Steak Rolls Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for a dinner menu, try this 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 type of mushroom you want, or combine several varieties to get a gourmet touch.

 

Mushrooms are abundant with vitamins and nutrients along with flavor. One portobello mushroom has as much potassium like a banana; potassium plays an important role in cardiovascular health insurance is shown to help regulate hypertension. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and are filled with selenium, an effective antioxidant recognized to help reduce the risk of cancer of the prostate.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is the perfect way to turn an every day meat and potatoes meal in to a romantic dinner, and it is certain to impress your guests if serving an audience.

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, in case 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 the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet into a bowl and hang up aside.

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