25+ best ideas about Sauteed mushrooms for steak on Pinterest Sauteed mushrooms, Sauce for

25+ best ideas about Sauteed mushrooms for steak on Pinterest Sauteed mushrooms, Sauce for sauteed mushroom for steak sauteed mushroom sauce for steak Beef Tenderloin Steaks with Shiitake Mushroom Sauce Recipe MyRecipes Grilled Flank Steak with Mushrooms Recipe SimplyRecipes.com. sauteed mushroom for steak 25+ best ideas about Sauteed mushrooms for steak on Pinterest Sauteed mushrooms, Sauce for

sauteed mushroom sauce for steak 25+ best ideas about Sauteed mushrooms for steak on Pinterest Sauteed mushrooms, Sauce for Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you wish, or combine a few varieties to get a gourmet touch.

 

Mushrooms are abundant in vitamins and nutrients as well as flavor. One portobello mushroom has just as much potassium as a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate blood pressure level. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and so are packed with selenium, a strong antioxidant recognized to help in reducing the chance of prostate cancer.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried well through the mushrooms. This sauce is a fantastic way to make an everyday meat and potatoes meal in to a romantic dinner, and it is sure 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 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 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 the large skillet over medium-high heat. Stir inside 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 to a bowl as well as set aside.

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