Steak With Mushroom Sauce OnePlatter

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mushroom sauce for over steak Steak With Mushroom Sauce OnePlatter Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you wish, or combine a few varieties to get a gourmet touch.

 

Mushrooms are full of minerals and vitamins in addition to flavor. One portobello mushroom has just as much potassium as a banana; potassium plays an important role in cardiovascular health insurance can help regulate hypertension. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and are filled with selenium, a robust antioxidant known to lessen the potential risk of prostate cancer.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is the perfect way to turn a day to day meat and potatoes meal in to a romantic dinner, and it is certain to impress your friends and relatives if serving a crowd.

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 a very large skillet over medium-high heat. Stir inside the shallots, and cook until they start to 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 to the skillet, add the bay leaf if desired, and provide to a boil over high heat. Boil for six or seven minutes, or until the port starts to reduce and accept a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch in to the water, and whisk them to 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 in to the sauce. Stir the cooked mushrooms back in the sauce.