quot;The Best Thing I Ever Ate in Disney!quot; Entrees the disney food blog

quot;The Best Thing I Ever Ate in Disney!quot; Entrees the disney food blog Roasted mushroom “steaks” with walnut black truffle sauce Out of the Ordinary truffle mushroom sauce for steak Steak crostini with mushroom pate and truffle oil Carolines Cooking Sirloin with Shiitake Pan Sauce and LemonTruffle Vinaigrette « FoodPornDaily Food Porn, Food . Roasted mushroom “steaks” with walnut black truffle sauce Out of the Ordinary quot;The Best Thing I Ever Ate in Disney!quot; Entrees the disney food blog

truffle mushroom sauce for steak quot;The Best Thing I Ever Ate in Disney!quot; Entrees the disney food blog Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in minerals and vitamins as well as flavor. One portobello mushroom has as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate hypertension. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and are loaded with selenium, a powerful antioxidant recognized to reduce the risk of prostate type of cancer.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately through the mushrooms. This sauce is the perfect way to show a regular meat and potatoes meal in a romantic dinner, and is also likely to impress 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 a very large skillet over medium-high heat. Stir within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet right into a bowl and set aside.

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