A Whiff of Spice: Tofu Steak with Mushroom Sauce

A Whiff of Spice: Tofu Steak with Mushroom Sauce A Whiff of Spice: Tofu Steak with Mushroom Sauce japanese mushroom sauce for steak Japanese Hamburg steak mushroom sauce 和風ハンバーグきのこソース Chopstick Chronicles Japanese Hamburg steak mushroom sauce 和風ハンバーグきのこソース Chopstick Chronicles. A Whiff of Spice: Tofu Steak with Mushroom Sauce A Whiff of Spice: Tofu Steak with Mushroom Sauce

japanese mushroom sauce for steak A Whiff of Spice: Tofu Steak with Mushroom Sauce Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in vitamins and nutrients as well as flavor. One portobello mushroom has as much potassium as being a banana; potassium plays a huge role in cardiovascular health and has been shown to help regulate hypertension. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and so are packed with selenium, an effective antioxidant known to lessen potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is a fantastic way to change a regular meat and potatoes meal in a romantic dinner, which is certain to impress you and your guests if serving onlookers.

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 within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet into a bowl and hang aside.

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