Shell Steak with Shiitake Mushroom Sauce, Recipe from Martha Stewart Living, November 1994

Shell Steak with Shiitake Mushroom Sauce, Recipe from Martha Stewart Living, November 1994 Pepper Steak with Squash and Mushrooms Recipe Martha Stewart mushroom sauce for steak martha stewart Seared Steak with Roasted Mushrooms and Spinach Salad Video: Portobello Mushroom Sauce for Steak Martha Stewart. Pepper Steak with Squash and Mushrooms Recipe Martha Stewart Shell Steak with Shiitake Mushroom Sauce, Recipe from Martha Stewart Living, November 1994

mushroom sauce for steak martha stewart Shell Steak with Shiitake Mushroom Sauce, Recipe from Martha Stewart Living, November 1994 Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition in 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 sort of mushroom you would like, or combine several varieties to get a gourmet touch.

 

Mushrooms are rich in vitamins and minerals as well as flavor. One portobello mushroom has as much potassium as a banana; potassium plays an important role in cardiovascular health insurance is shown to help regulate blood pressure levels. Mushrooms are also full of B vitamins like riboflavin and niacin, and they are loaded with selenium, an effective antioxidant seen to lessen the chance of cancer of the prostate.

Port vino is a sweet, red dessert wine obtainable 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 adequately through the mushrooms. This sauce is a brilliant way to show an every day meat and potatoes meal right into a romantic dinner, and 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 possibly 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 they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl and hang up aside.

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