Steak with Creamy Whiskey Mushroom Sauce • Steamy Kitchen Recipes

Steak with Creamy Whiskey Mushroom Sauce • Steamy Kitchen Recipes Easy Mushroom Sauce COOKTORIA how to do steak with mushroom sauce beef tenderloin with mushroomred wine sauce daily homemade Sirloin steak with mushroom sauce Kidspot. Easy Mushroom Sauce COOKTORIA Steak with Creamy Whiskey Mushroom Sauce • Steamy Kitchen Recipes

how to do steak with mushroom sauce Steak with Creamy Whiskey Mushroom Sauce • Steamy Kitchen Recipes Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you wish, or combine several varieties to get a gourmet touch.

 

Mushrooms are abundant with vitamins and nutrients and also flavor. One portobello mushroom has all the potassium as being a banana; potassium plays an important role in cardiovascular health and is shown to help regulate hypertension. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and are packed with selenium, an effective antioxidant known to lessen the chance of prostate type of cancer.

Port wine is a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well from the mushrooms. This sauce is a fantastic way to change an every day meat and potatoes meal into a romantic dinner, and it is likely to impress 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 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, 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 within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet right into a bowl and hang up aside.

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