Simple red wine mushroom sauce recipe Julias Album

Simple red wine mushroom sauce recipe Julias Album Steak with mushroom sauce Legendary Recipes simple red wine mushroom steak sauce Beef Fillet with Mushroom and Red Wine Sauce Christines Recipes: Easy Chinese Recipes Simple red wine mushroom sauce recipe. Steak with mushroom sauce Legendary Recipes Simple red wine mushroom sauce recipe Julias Album

simple red wine mushroom steak sauce Simple red wine mushroom sauce recipe Julias Album Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in nutrients and vitamins along with flavor. One portobello mushroom has as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate hypertension. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and so are filled with selenium, a strong antioxidant proven to help reduce the chance of prostate type of cancer.

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 suitable for finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is a fantastic way to make a regular meat and potatoes meal into a romantic dinner, and is guaranteed to impress your invited guests if serving an audience.

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, in case 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 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 the skillet right into a bowl and hang aside.

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