21 tasty cheese recipes using 21 different types of cheese

21 tasty cheese recipes using 21 different types of cheese Steak With Stilton And Mushroom Sauce British Recipes GoodtoKnow how to make stilton and mushroom sauce for steak Buttaz Blog: Pear recipes pear and celery soup, venison steak with pear and battered pear pud Stilton Recipes goodtoknow. Steak With Stilton And Mushroom Sauce British Recipes GoodtoKnow 21 tasty cheese recipes using 21 different types of cheese

how to make stilton and mushroom sauce for steak 21 tasty cheese recipes using 21 different types of cheese Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in your dinner menu, do that 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 sort of mushroom you would like, or combine a few varieties for any gourmet touch.

 

Mushrooms are rich in nutrients and vitamins along with flavor. One portobello mushroom has as much potassium being a banana; potassium plays an important role in cardiovascular health insurance is shown to help regulate blood pressure. Mushrooms are also rich in B vitamins like riboflavin and niacin, and they are loaded with selenium, an effective antioxidant recognized to lessen the risk of cancer of prostate.

Port wines are a sweet, red dessert wine obtainable 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 perfectly by the mushrooms. This sauce is a wonderful way to make a regular meat and potatoes meal in a romantic dinner, which is likely to impress 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 very large skillet over medium-high heat. Stir in the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl and 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 before port starts to reduce and take on a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch in 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 to the sauce. Stir the cooked mushrooms back into the sauce.