4 Ingredient Portobello Steaks My Darling Vegan

4 Ingredient Portobello Steaks My Darling Vegan Steak with Mushroom Sauce recipe All recipes UK portobello mushroom sauce for steak Grilled Portobello Mushroom Steaks Recipe Video Martha Stewart portobello mushroom steak vegan. Steak with Mushroom Sauce recipe All recipes UK 4 Ingredient Portobello Steaks My Darling Vegan

portobello mushroom sauce for steak 4 Ingredient Portobello Steaks My Darling Vegan Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition in your dinner menu, try 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 kind of mushroom you would like, or combine a couple of varieties for a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals and also flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays a huge role in cardiovascular health and can help regulate hypertension. Mushrooms are also full of B vitamins like riboflavin and niacin, and are filled with selenium, a strong antioxidant proven to lessen the risk of prostate cancer.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried adequately from the mushrooms. This sauce is the perfect way to turn an every day meat and potatoes meal into a romantic dinner, which is certain to impress your invited guests if serving a large group.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or 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 a 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 from the skillet into a bowl and set aside.

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