Steak with Spicy Mushroom Sauce and Pear Arugula Salad Publix Savings 101

Steak with Spicy Mushroom Sauce and Pear Arugula Salad Publix Savings 101 The Best Sautéed Mushrooms Recipe A Spicy Perspective spicy mushroom sauce for steak Beef Sirloin Tips with Mushrooms over HotButtered Noodles anotherfoodieblogger Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites. The Best Sautéed Mushrooms Recipe A Spicy Perspective Steak with Spicy Mushroom Sauce and Pear Arugula Salad Publix Savings 101

spicy mushroom sauce for steak Steak with Spicy Mushroom Sauce and Pear Arugula Salad Publix Savings 101 Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for a dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is 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 several varieties for any gourmet touch.

 

Mushrooms are full of minerals and vitamins along with flavor. One portobello mushroom has just as much potassium as a banana; potassium plays a crucial role in cardiovascular health insurance has been shown to help regulate blood pressure. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and therefore are packed with selenium, a robust antioxidant seen to help in reducing potential risk of cancer of the prostate.

Port vino is 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 well with the mushrooms. This sauce is a fantastic way to turn a regular meat and potatoes meal in to a romantic dinner, and is also guaranteed to impress your invited 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 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 the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl and hang aside.

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