The Hungry Kat — Nigella Lawson Launches Contadina in the

The Hungry Kat — Nigella Lawson Launches Contadina in the Steak Medallions, Mushroom Sauce and Spring Greens The Happy Foodie mushroom sauce for steak nigella King Mushroom Steak Vegetarian Steak and Mashed Potato @ Not Quite Nigella Truffle oil butter: How easy it is to make and what you can do with it TruffleAddict. Steak Medallions, Mushroom Sauce and Spring Greens The Happy Foodie The Hungry Kat — Nigella Lawson Launches Contadina in the

mushroom sauce for steak nigella The Hungry Kat — Nigella Lawson Launches Contadina in the Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition in your dinner menu, do that 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 want, or combine a few varieties to get a gourmet touch.

 

Mushrooms are abundant in nutrients and vitamins in addition to flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance and has been shown to help regulate hypertension. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and they are filled with selenium, a powerful antioxidant seen to help reduce potential risk of cancer of the prostate.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is a fantastic way to show a regular meat and potatoes meal in to a romantic dinner, and is also likely 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 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 within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet right into a bowl and hang aside.

Pour the port into 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 begins to reduce and handle a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch in the water, and whisk them in the boiling sauce. Stir until the sauce thickens. Remove the skillet from your heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back into the sauce.