Video: Salisbury Steak with Mushroom Gravy, Pt 2 Martha Stewart

Video: Salisbury Steak with Mushroom Gravy, Pt 2 Martha Stewart Pepper Steak with Squash and Mushrooms Recipe Martha Stewart mushroom sauce for steak martha stewart Shell Steak with Shiitake Mushroom Sauce, Recipe from Martha Stewart Living, November 1994 Video: Porterhouse Steak Martha Stewart. Pepper Steak with Squash and Mushrooms Recipe Martha Stewart Video: Salisbury Steak with Mushroom Gravy, Pt 2 Martha Stewart

mushroom sauce for steak martha stewart Video: Salisbury Steak with Mushroom Gravy, Pt 2 Martha Stewart Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you wish, or combine a few varieties to get a gourmet touch.

 

Mushrooms are abundant with vitamins and nutrients and also flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays a crucial role in cardiovascular health insurance is shown to help regulate blood pressure levels. Mushrooms are also rich in B vitamins like riboflavin and niacin, and are loaded with selenium, a powerful antioxidant known to help reduce the chance of prostate cancer.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is a fantastic way to make an every day meat and potatoes meal in a romantic dinner, and it is certain 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 in 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 to a bowl and hang up aside.

Pour the port to the skillet, add the bay leaf if desired, and produce to a 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 inside the mustard and broth. Dissolve the cornstarch in the water, and whisk them to the boiling sauce. Stir before the sauce thickens. Remove the skillet in the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back to the sauce.