Australian Mushrooms Steak with Mushroom Sauce

Australian Mushrooms Steak with Mushroom Sauce Salisbury Steak With Mushroom Brown Gravy Recipe Serious Eats quick and easy mushroom sauce for steak Flank Steak with Mushroom Sauce Recipe Allrecipes.com 30 Minute Dinners: Sirloin Steak with Mushroom Sauce Happy Mothering. Salisbury Steak With Mushroom Brown Gravy Recipe Serious Eats Australian Mushrooms Steak with Mushroom Sauce

quick and easy mushroom sauce for steak Australian Mushrooms Steak with Mushroom Sauce Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in minerals and vitamins and also flavor. One portobello mushroom has as much potassium like a banana; potassium plays a huge role in cardiovascular health insurance has been shown to help regulate hypertension. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and so are filled with selenium, a robust antioxidant proven to help reduce potential risk of cancer of the prostate.

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 suited to finer dining. In this sauce, it's flavor is carried well from the mushrooms. This sauce is a wonderful way to change a regular meat and potatoes meal right into a romantic dinner, and it is likely 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, 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 in 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 to a bowl as well as set aside.

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