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steak_and_mushroom_pie_part_1_horiz.jpg CauliflowerandMushroom Roast Martha Stewart Living Roasted cauliflower steaks make a great mushroom sauce for steak martha stewart Martha Stewarts Bearnaise Sauce Recipe Genius Kitchen Beef Stroganoff, Recipe from Everyday Food, October 2003. CauliflowerandMushroom Roast Martha Stewart Living Roasted cauliflower steaks make a great steak_and_mushroom_pie_part_1_horiz.jpg

mushroom sauce for steak martha stewart steak_and_mushroom_pie_part_1_horiz.jpg Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in minerals and vitamins 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 levels. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and are full of selenium, a strong antioxidant proven to help in reducing potential risk of prostate cancer.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When employed 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 wonderful way to show a regular meat and potatoes meal into a romantic dinner, and it is 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 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 in a large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl and set aside.

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