28 best Keg favs! images on Pinterest Bar, Steaks and Fun drinks

28 best Keg favs! images on Pinterest Bar, Steaks and Fun drinks Rosemary and Garlic Roast Beef Olivias Cuisine best mushroom sauce for roast beef Crock Pot Eye of Round with Mushroom Onion Gravy Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce. Half Baked Harvest. Rosemary and Garlic Roast Beef Olivias Cuisine 28 best Keg favs! images on Pinterest Bar, Steaks and Fun drinks

best mushroom sauce for roast beef 28 best Keg favs! images on Pinterest Bar, Steaks and Fun drinks Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in vitamins and nutrients along with flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate blood pressure level. Mushrooms are also rich in B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a robust antioxidant seen to lessen the risk of prostate type of cancer.

Port vino 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 adequately by the mushrooms. This sauce is a wonderful way to make a day to day meat and potatoes meal right into a romantic dinner, and is also likely to impress your guests if serving an audience.

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, 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 very large skillet over medium-high heat. Stir within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in a bowl and hang up aside.

Pour the port to the skillet, add the bay leaf if desired, and bring with a boil over high heat. Boil for six or seven minutes, or prior to the port begins to reduce and handle a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch to the water, and whisk them 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 into the sauce. Stir the cooked mushrooms back in the sauce.