Rib Eye Steaks with Mushroom Sauce Recipe Paula Deen Food Network

Rib Eye Steaks with Mushroom Sauce Recipe Paula Deen Food Network The Kosher Gourmet: PHILLY CHEESE STEAKS hold the steak! mushroom sauce for steak with philadelphia Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites Steak with Creamy Mushroom Sauce. The Kosher Gourmet: PHILLY CHEESE STEAKS hold the steak! Rib Eye Steaks with Mushroom Sauce Recipe Paula Deen Food Network

mushroom sauce for steak with philadelphia Rib Eye Steaks with Mushroom Sauce Recipe Paula Deen Food Network Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition to your dinner menu, do this 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 kind of mushroom you wish, or combine a number of varieties for a gourmet touch.

 

Mushrooms are abundant with vitamins and minerals as well as flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a crucial role in cardiovascular health and can help regulate blood pressure levels. Mushrooms are also rich in B vitamins like riboflavin and niacin, and they are loaded with selenium, a strong antioxidant seen to reduce the potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine accessible 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 well with the mushrooms. This sauce is the perfect way to change a day to day meat and potatoes meal in a romantic dinner, which is likely to impress you and your guests 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 the large skillet over medium-high heat. Stir in the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in a bowl and set aside.

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