Asian Steak RecipeTin Eats

Asian Steak RecipeTin Eats Pengs Kitchen: Japanese Hamburg Steak I Mushroom Sauce japanese mushroom sauce for steak Beef Fillet with Mushroom and Red Wine Sauce Christines Recipes: Easy Chinese Recipes Poppin kitchen: Diced beef steak with Japanese mushroom sauce. Pengs Kitchen: Japanese Hamburg Steak I Mushroom Sauce Asian Steak RecipeTin Eats

japanese mushroom sauce for steak Asian Steak RecipeTin Eats Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 also equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you want, or combine a few varieties for the gourmet touch.

 

Mushrooms are abundant in vitamins and nutrients as well as flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays an important role in cardiovascular health and is shown to help regulate blood pressure. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and therefore are filled with selenium, a robust antioxidant known to help reduce the chance of cancer of the prostate.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried very well through the mushrooms. This sauce is a wonderful way to make an every day meat and potatoes meal into a romantic dinner, which is guaranteed to impress your friends and relatives 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 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 your 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 the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and set aside.

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