Red Wine and Wild Mushroom Sauce Recipe Sauce for steak, Tyler florence and Dishes

Red Wine and Wild Mushroom Sauce Recipe Sauce for steak, Tyler florence and Dishes Hanger Steak with Shallots KitchMe mushroom sauce steak thyme 37 Cooks: Strip Steak with MushroomThyme Sauce Thyme Wine Mushroom Sauce Steak with Egg Noodles unwind cooking. Hanger Steak with Shallots KitchMe Red Wine and Wild Mushroom Sauce Recipe Sauce for steak, Tyler florence and Dishes

mushroom sauce steak thyme Red Wine and Wild Mushroom Sauce Recipe Sauce for steak, Tyler florence and Dishes Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in minerals and vitamins as well as flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a crucial role in cardiovascular health and has been shown to help regulate hypertension. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and are filled with selenium, an effective antioxidant proven to help reduce the chance of prostate cancer.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is a wonderful way to turn a day to day meat and potatoes meal in to a romantic dinner, which is likely to impress your friends and relatives if serving onlookers.

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 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 your skillet in to a bowl as well as set aside.

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