Recipes – Recipes by chefkreso

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spicy mushroom sauce for steak Recipes – Recipes by chefkreso Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of minerals and vitamins and also flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays a huge role in cardiovascular health insurance and has been shown to help regulate hypertension. Mushrooms are also full of B vitamins like riboflavin and niacin, and therefore are packed with selenium, an effective antioxidant proven to help reduce potential risk of cancer of prostate.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried well with the mushrooms. This sauce is a fantastic way to show an everyday meat and potatoes meal in a romantic dinner, and is also certain 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 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 your lighter flavor is desired)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon cold butter (optional; use for richer results)

Melt two tablespoons of butter inside a large skillet over medium-high heat. Stir within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl and hang up aside.

Pour the port to the skillet, add the bay leaf if desired, and produce to a boil over high heat. Boil for six or seven minutes, or until the port actually starts to reduce and take on a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch to the water, and whisk them in to the boiling sauce. Stir before 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 to the sauce.