Steak with Creamy Mushroom Sauce Family Living Simple

Steak with Creamy Mushroom Sauce Family Living Simple Steak with Quick Mushroom Red Wine Sauce The KetoDiet Blog mushroom sauce for steak reddit Mushroom Steak. Medical Vita Diet. Lose Weight Fast! Ribeye Steaks With Blue Cheese Sauce KALOFAGAS GREEK FOOD BEYOND. Steak with Quick Mushroom Red Wine Sauce The KetoDiet Blog Steak with Creamy Mushroom Sauce Family Living Simple

mushroom sauce for steak reddit Steak with Creamy Mushroom Sauce Family Living Simple Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you would like, or combine a few varieties for the gourmet touch.

 

Mushrooms are abundant in minerals and vitamins as well as flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays an important role in cardiovascular health insurance and can help regulate blood pressure. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and they are full of selenium, an effective antioxidant proven to help in reducing the risk of prostate cancer.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is a fantastic way to change an everyday meat and potatoes meal in a romantic dinner, and is also certain to impress you and your 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 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 within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in a bowl and hang aside.

Pour the port in the skillet, add the bay leaf if desired, and bring to your 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 inside mustard and broth. Dissolve the cornstarch into the water, and whisk them to the boiling sauce. Stir before the sauce thickens. Remove the skillet through the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back into the sauce.