Steaks with Mushroom Sauce for 2 Recipe Taste of Home

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mushroom sauce for steak serious eats Steaks with Mushroom Sauce for 2 Recipe Taste of Home Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 it is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you want, or combine a number of varieties for a gourmet touch.

 

Mushrooms are rich in minerals and vitamins along with flavor. One portobello mushroom has just as much potassium being a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate hypertension. Mushrooms can also be full of B vitamins like riboflavin and niacin, and are filled with selenium, an effective antioxidant recognized to reduce the risk of prostate cancer.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried well with the mushrooms. This sauce is the perfect way to turn an every day meat and potatoes meal right into a romantic dinner, and is also guaranteed to impress you and your guests 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 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 out of the skillet right into a bowl and set aside.

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