Steak with Spicy Mushroom Sauce Delicious Meets Healthy

Steak with Spicy Mushroom Sauce Delicious Meets Healthy at homes guest chef Dawn Orrells: steak with a spicy mushroom sauce At Home magazine spicy mushroom sauce for steak The Best Sautéed Mushrooms Recipe A Spicy Perspective 15Minutes Mushroom Sauce for Steaks and Mashed Potatoes. at homes guest chef Dawn Orrells: steak with a spicy mushroom sauce At Home magazine Steak with Spicy Mushroom Sauce Delicious Meets Healthy

spicy mushroom sauce for steak Steak with Spicy Mushroom Sauce Delicious Meets Healthy Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of nutrients and vitamins as well as flavor. One portobello mushroom has just as much potassium as a banana; potassium plays a crucial role in cardiovascular health insurance and can help regulate blood pressure. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and they are filled with selenium, a powerful antioxidant proven to help reduce the potential risk of prostate type of cancer.

Port wine is a sweet, red dessert wine available 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 adequately by the mushrooms. This sauce is a wonderful way to turn a regular meat and potatoes meal right into a romantic dinner, and it is certain to impress your invited guests if serving a large group.

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 the large skillet over medium-high heat. Stir inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in 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 the port starts to reduce and undertake a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch into the water, and whisk them in the boiling sauce. Stir before sauce thickens. Remove the skillet from your heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back in the sauce.