turkey and ham pie nigella

turkey and ham pie nigella Annes Kitchen: Sundried tomato and pea Risotto and Nigella’s Lamb steaks with Rosemary and port mushroom sauce for steak nigella The Hungry Kat — Nigella Lawson Launches Contadina in the Nigella Lawson Portobello Mushroom Cheesesteak Sandwich Recipe Genius Kitchen. Annes Kitchen: Sundried tomato and pea Risotto and Nigella’s Lamb steaks with Rosemary and port turkey and ham pie nigella

mushroom sauce for steak nigella turkey and ham pie nigella Elegant Port Wine Mushroom Sauce

If you're looking for a stylish 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 just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you wish, or combine several varieties for the gourmet touch.

 

Mushrooms are full of vitamins and minerals as well as flavor. One portobello mushroom has as much potassium being a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate blood pressure. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and they are full of selenium, a strong antioxidant seen to lessen potential risk of prostate cancer.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried adequately from the mushrooms. This sauce is a brilliant way to show a day to day meat and potatoes meal in to a romantic dinner, and is also likely to impress your 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, if your 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 linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl and set aside.

Pour the port to the skillet, add the bay leaf if desired, and convey to a boil over high heat. Boil for six or seven minutes, or before the port starts to reduce and accept a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch in 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 into the sauce. Stir the cooked mushrooms back in to the sauce.