Beef Ravioli

Beef Ravioli Best 25+ Porcini mushrooms ideas on Pinterest Mushroom gravy, Vegetable gravy recipes and mushroom sauce for beef ravioli Heart Shaped Mushroom Ravioli with Vodka Sauce The BBQ Buddha Short Rib Ravioli and Creamy Mushroom Sauce : Recipes : Cooking Channel Recipe Chuck Hughes . Best 25+ Porcini mushrooms ideas on Pinterest Mushroom gravy, Vegetable gravy recipes and Beef Ravioli

mushroom sauce for beef ravioli Beef Ravioli Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in 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 kind of mushroom you want, or combine several 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 as being a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure level. Mushrooms are also rich in B vitamins like riboflavin and niacin, and they are full of selenium, a powerful antioxidant recognized to help reduce potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used 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 the perfect way to show an every day meat and potatoes meal right into a romantic dinner, and is sure to impress you and your guests if serving a crowd.

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 in the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl as well as set aside.

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