Seared Steak with Roasted Mushrooms and Spinach Salad

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mushroom sauce for steak martha stewart Seared Steak with Roasted Mushrooms and Spinach Salad Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you wish, or combine a few varieties for the gourmet touch.

 

Mushrooms are abundant in minerals and vitamins along with flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance is shown to help regulate blood pressure. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and therefore are full of selenium, an effective antioxidant known to reduce the risk of cancer of 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 worthy of finer dining. In this sauce, it's flavor is carried well through the mushrooms. This sauce is a fantastic way to show an every day meat and potatoes meal in to a romantic dinner, and it is guaranteed 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 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 inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl as well as set aside.

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