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17 Best ideas about Mushroom Cream Sauces on Pinterest Chicken mushroom recipes, Chicken in Steak with Mushroom, Sherry and Grain Mustard Sauce KeepRecipes: Your Universal Recipe Box how to make a nice mushroom sauce for steak How To Cook Steak In The Oven Gimme Some Oven Steak with Blue Cheese Mushroom Sauce Living Well Kitchen. Steak with Mushroom, Sherry and Grain Mustard Sauce KeepRecipes: Your Universal Recipe Box 17 Best ideas about Mushroom Cream Sauces on Pinterest Chicken mushroom recipes, Chicken in

how to make a nice mushroom sauce for steak 17 Best ideas about Mushroom Cream Sauces on Pinterest Chicken mushroom recipes, Chicken in Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of nutrients and vitamins along with flavor. One portobello mushroom has as much potassium like a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate blood pressure. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and they are full of selenium, a powerful antioxidant seen to lessen the potential risk of cancer of the prostate.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried very well by the mushrooms. This sauce is the perfect way to change an every day meat and potatoes meal right into 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 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 the 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 they start to 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 in to the skillet, add the bay leaf if desired, and produce to a boil over high heat. Boil for six or seven minutes, or before port starts to reduce and accept a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch to the water, and whisk them in to the boiling sauce. Stir prior to the sauce thickens. Remove the skillet through the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back in the sauce.