17 Best ideas about Burgundy Mushrooms on Pinterest Mushrooms recipes, Vegetable sides and

17 Best ideas about Burgundy Mushrooms on Pinterest Mushrooms recipes, Vegetable sides and Steak with Burgundy Mushroom Sauce The Pioneer Woman mushroom sauce for steak pioneer woman 1000+ ideas about Burgundy Mushrooms on Pinterest Mushrooms Recipes, Mushroom Sauce and Ree Steak with Burgundy Mushroom Sauce Gluten Free The Happy Tummy: A collection of recipes . Steak with Burgundy Mushroom Sauce The Pioneer Woman 17 Best ideas about Burgundy Mushrooms on Pinterest Mushrooms recipes, Vegetable sides and

mushroom sauce for steak pioneer woman 17 Best ideas about Burgundy Mushrooms on Pinterest Mushrooms recipes, Vegetable sides and 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 is also just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you'd like, or combine several varieties for a gourmet touch.

 

Mushrooms are abundant in vitamins and nutrients along with flavor. One portobello mushroom has as much potassium as a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure levels. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and therefore are filled with selenium, a powerful antioxidant known to help in reducing the chance of cancer of prostate.

Port vino is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried well with the mushrooms. This sauce is a brilliant way to make an every day meat and potatoes meal in to a romantic dinner, and is also likely to impress your invited 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 even 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 the 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 out of your skillet in to a bowl and set aside.

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