Steak with Burgundy Mushroom Sauce – Crazy Jamie

Steak with Burgundy Mushroom Sauce – Crazy Jamie Steak with Burgundy Mushroom Sauce The Pioneer Woman mushroom sauce for steak pioneer woman Steak with Burgundy Mushroom Sauce The Pioneer Woman Steak with Burgundy Mushroom Sauce The Pioneer Woman. Steak with Burgundy Mushroom Sauce The Pioneer Woman Steak with Burgundy Mushroom Sauce – Crazy Jamie

mushroom sauce for steak pioneer woman Steak with Burgundy Mushroom Sauce – Crazy Jamie Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is 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 couple of varieties for any gourmet touch.

 

Mushrooms are abundant in vitamins and minerals in addition to flavor. One portobello mushroom has as much potassium being a banana; potassium plays a crucial role in cardiovascular health insurance can help regulate hypertension. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and therefore are filled with selenium, a strong antioxidant seen 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 used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried well with the mushrooms. This sauce is a wonderful way to change an every day meat and potatoes meal in a romantic dinner, and is also likely to impress you and your guests if serving a crowd.

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 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 a very large skillet over medium-high heat. Stir inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl as well as set aside.

Pour the port in the skillet, add the bay leaf if desired, and bring to a boil over high heat. Boil for six or seven minutes, or before port begins to reduce and accept a syrup-like quality. Whisk within the 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 from your heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in the sauce.