Steak with Creamy Mushroom Peppercorn Sauce Slimming World recipes

Steak with Creamy Mushroom Peppercorn Sauce Slimming World recipes Salisbury Steak with Mushroom Gravy RecipeTin Eats how to make a nice mushroom sauce for steak Super Easy Mushroom Gravy Sirloin Steak with Mushroom Sauce Salu Salo Recipes. Salisbury Steak with Mushroom Gravy RecipeTin Eats Steak with Creamy Mushroom Peppercorn Sauce Slimming World recipes

how to make a nice mushroom sauce for steak Steak with Creamy Mushroom Peppercorn Sauce Slimming World recipes Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in 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 equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you want, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are rich in vitamins and nutrients in addition to flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays an important role in cardiovascular health and is shown to help regulate blood pressure levels. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and so are packed with selenium, a robust antioxidant seen to reduce the potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well with the mushrooms. This sauce is a fantastic way to turn an every day meat and potatoes meal in to a romantic dinner, and is sure to impress you and your 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 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 very large skillet over medium-high heat. Stir inside 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 to the skillet, add the bay leaf if desired, and provide to your boil over high heat. Boil for six or seven minutes, or prior to the port actually starts to reduce and undertake a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch into the water, and whisk them in the boiling sauce. Stir prior to the sauce thickens. Remove the skillet through 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.