Steak Dishes For Date Night Morrisons

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mushroom sauce for steak morrisons Steak Dishes For Date Night Morrisons Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you'd like, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are full of nutrients and vitamins as well as flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate blood pressure levels. Mushrooms are also rich in B vitamins like riboflavin and niacin, and so are loaded with selenium, an effective antioxidant proven to lessen the risk of prostate type of cancer.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When used 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 fantastic way to make an every day meat and potatoes meal in to a romantic dinner, and is also likely 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 perhaps 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 your 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 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 to a bowl and hang aside.

Pour the port in the skillet, add the bay leaf if desired, and bring to some boil over high heat. Boil for six or seven minutes, or before port begins to reduce and handle a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch in to 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 the sauce. Stir the cooked mushrooms back to the sauce.