Steak With Stilton, Mushroom And Marsala Sauce Dinner Recipes GoodtoKnow

Steak With Stilton, Mushroom And Marsala Sauce Dinner Recipes GoodtoKnow Die besten 25+ Blue cheese steak sauce Ideen auf Pinterest Blauschimmelkäsesteaks how to make stilton and mushroom sauce for steak Buttaz Blog: Pear recipes pear and celery soup, venison steak with pear and battered pear pud Steak Recipes goodtoknow. Die besten 25+ Blue cheese steak sauce Ideen auf Pinterest Blauschimmelkäsesteaks Steak With Stilton, Mushroom And Marsala Sauce Dinner Recipes GoodtoKnow

how to make stilton and mushroom sauce for steak Steak With Stilton, Mushroom And Marsala Sauce Dinner Recipes GoodtoKnow Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for a 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 any kind of mushroom you would like, or combine several varieties for a gourmet touch.

 

Mushrooms are rich in vitamins and nutrients as well as flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays an important role in cardiovascular health and is shown to help regulate blood pressure level. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and are full of selenium, an effective antioxidant recognized to help in reducing the potential risk of prostate type of cancer.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is a brilliant way to show an every day meat and potatoes meal in to a romantic dinner, and is also guaranteed to impress your guests 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 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, 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 inside a large skillet over medium-high heat. Stir within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl as well as set aside.

Pour the port in to the skillet, add the bay leaf if desired, and produce to some boil over high heat. Boil for six or seven minutes, or prior to 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 to the boiling sauce. Stir before the sauce thickens. Remove the skillet in the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back to the sauce.