Steak with Whiskey Mushroom Sauce Steamy Kitchen Recipes

Steak with Whiskey Mushroom Sauce Steamy Kitchen Recipes 300g Porterhouse Steak Medium Rare Mushroom sauce Picture of St Albi, Moonah TripAdvisor mushroom sauce for porterhouse steak Thick Cut Porterhouse, Mushroom Sauce, Hassleback Potatoes Buttered Beans – You Plate It Steak with Whiskey Mushroom Sauce Steamy Kitchen Recipes. 300g Porterhouse Steak Medium Rare Mushroom sauce Picture of St Albi, Moonah TripAdvisor Steak with Whiskey Mushroom Sauce Steamy Kitchen Recipes

mushroom sauce for porterhouse steak Steak with Whiskey Mushroom Sauce Steamy Kitchen Recipes Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for a dinner menu, do 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 any sort of mushroom you want, or combine a couple of varieties for any gourmet touch.

 

Mushrooms are abundant with vitamins and nutrients in addition to flavor. One portobello mushroom has as much potassium as a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate blood pressure. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and so are loaded with selenium, a strong antioxidant proven to help reduce the chance of prostate type of cancer.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried adequately through the mushrooms. This sauce is a brilliant way to turn a regular meat and potatoes meal into a romantic dinner, and is also guaranteed to impress your friends and relatives 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 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 within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet right into a bowl and set aside.

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