10 Best Mushroom Sauce For Steak No Alcohol Recipes Yummly

10 Best Mushroom Sauce For Steak No Alcohol Recipes Yummly parentwin: Recipe Monday Gorgonzola Mushroom Steak mushroom steak sauce recipe worcestershire Mushroom and Worcestershire Sauce Glaze for Steak Recipe Food Network Dining Alone: Grilled Steak with Portabella Mushrooms and Steak Sauce from Rachael Ray. parentwin: Recipe Monday Gorgonzola Mushroom Steak 10 Best Mushroom Sauce For Steak No Alcohol Recipes Yummly

mushroom steak sauce recipe worcestershire 10 Best Mushroom Sauce For Steak No Alcohol Recipes Yummly Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of nutrients and vitamins in addition to flavor. One portobello mushroom has as much potassium as being a banana; potassium plays a crucial role in cardiovascular health and has been shown to help regulate hypertension. Mushrooms are also rich in B vitamins like riboflavin and niacin, and are full of selenium, a robust antioxidant proven to help in reducing the potential risk of prostate cancer.

Port wine is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is the perfect way to turn an every day meat and potatoes meal into a romantic dinner, and is guaranteed 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 perhaps 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 in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in a bowl as well as set aside.

Pour the port into the skillet, add the bay leaf if desired, and bring to some boil over high heat. Boil for six or seven minutes, or until the port begins to reduce and accept a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch in to the water, and whisk them in the boiling sauce. Stir until the sauce thickens. Remove the skillet through 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.