Beef, Carrot Mushroom Casserole by Foto Fraulein. A Thermomix ® recipe in the category Main

Beef, Carrot Mushroom Casserole by Foto Fraulein. A Thermomix ® recipe in the category Main Cate Can Cook, So Can You!!: Prosciutto Steaks with Creamy Mushroom Sauce mushroom sauce for steak thermomix 10 best SKINNY MIXERS RECIPES MEALS images on Pinterest Hands, Bellini recipe and Chicken breasts Beef and Red Wine Stew by Bianca. A Thermomix ® recipe in the category Main dishes meat on www . Cate Can Cook, So Can You!!: Prosciutto Steaks with Creamy Mushroom Sauce Beef, Carrot Mushroom Casserole by Foto Fraulein. A Thermomix ® recipe in the category Main

mushroom sauce for steak thermomix Beef, Carrot Mushroom Casserole by Foto Fraulein. A Thermomix ® recipe in the category Main Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in vitamins and nutrients as well as flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a crucial role in cardiovascular health and is shown to help regulate blood pressure. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and so are loaded with selenium, an effective antioxidant seen to lessen the potential risk of prostate cancer.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is the perfect way to change a regular meat and potatoes meal in a romantic dinner, which is sure 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 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, 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 a large skillet over medium-high heat. Stir within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl as well as set aside.

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