Steak with Burgundy Mushroom Sauce The Pioneer Woman

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mushroom sauce for steak pioneer woman Steak with Burgundy Mushroom Sauce The Pioneer Woman Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of minerals and vitamins and also flavor. One portobello mushroom has as much potassium being a banana; potassium plays an important role in cardiovascular health insurance and can help regulate blood pressure levels. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and they are packed with selenium, a robust antioxidant known to lessen the risk of prostate cancer.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When used by 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 brilliant way to turn a day to day meat and potatoes meal into a romantic dinner, which is sure to impress your invited guests if serving onlookers.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or even 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 large skillet over medium-high heat. Stir within 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 into the skillet, add the bay leaf if desired, and bring to a boil over high heat. Boil for six or seven minutes, or prior to the port starts to reduce and undertake a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch into the water, and whisk them into the boiling sauce. Stir prior to the sauce thickens. Remove the skillet through the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back into the sauce.