Steak With Creamy Balsamic Mushroom Sauce • A Sweet Pea Chef

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sweet mushroom sauce for steak Steak With Creamy Balsamic Mushroom Sauce • A Sweet Pea Chef Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated 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 equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you would like, or combine several varieties for the gourmet touch.

 

Mushrooms are abundant in vitamins and nutrients as well as flavor. One portobello mushroom has all the potassium as a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate blood pressure level. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and so are filled with selenium, a powerful antioxidant recognized to help reduce the potential risk of prostate type of cancer.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is a brilliant way to make an everyday meat and potatoes meal in a romantic dinner, which is guaranteed to impress 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, 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 inside 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 set aside.

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