Steak with rosemary potatoes and creamy mushroom sauce

Steak with rosemary potatoes and creamy mushroom sauce Grilled TBone Steaks with Thyme Mushrooms girl carnivore mushroom sauce steak thyme » Salisbury Steak {with Mushroom Gravy} Lemony Thyme Skirt Steak With ShallotThyme Butter Recipe NYT Cooking. Grilled TBone Steaks with Thyme Mushrooms girl carnivore Steak with rosemary potatoes and creamy mushroom sauce

mushroom sauce steak thyme Steak with rosemary potatoes and creamy mushroom sauce Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition in your dinner menu, do 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 kind of mushroom you wish, or combine several varieties for the gourmet touch.

 

Mushrooms are abundant in minerals and vitamins and also flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays a huge role in cardiovascular health and can help regulate blood pressure. Mushrooms are also rich in B vitamins like riboflavin and niacin, and they are packed with selenium, a robust antioxidant recognized to reduce potential risk of cancer of the prostate.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is a fantastic way to make an everyday meat and potatoes meal into a romantic dinner, and is likely to impress your invited 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 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 realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl and set aside.

Pour the port in 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 actually starts to reduce and handle a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch into the water, and whisk them in to the boiling sauce. Stir before the sauce thickens. Remove the skillet from your heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back to the sauce.