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Supermarket Valentines Day meal deals whos doing what and for how much? Keep Going Sam’s Journey to a Healthier and Happier 2018 Part 4 – Week 7 8 – Stuarts Foods mushroom sauce for steak morrisons Valentines Day 2019 Morrisons Smothered cream of mushroom Hamburger steak Recipe recipes Steak recipes, Recipes, Beef . Keep Going Sam’s Journey to a Healthier and Happier 2018 Part 4 – Week 7 8 – Stuarts Foods Supermarket Valentines Day meal deals whos doing what and for how much?

mushroom sauce for steak morrisons Supermarket Valentines Day meal deals whos doing what and for how much? Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of vitamins and nutrients along with flavor. One portobello mushroom has as much potassium as being a banana; potassium plays a huge role in cardiovascular health and is shown to help regulate blood pressure level. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a powerful antioxidant seen to help in reducing the chance of cancer of the prostate.

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 perfectly with the mushrooms. This sauce is the perfect way to change a day to day meat and potatoes meal right into a romantic dinner, and it is sure to impress you and 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, 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 within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in a bowl as well as set aside.

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