Beef steak with porcini mushrooms and squash Jernej Kitchen

Beef steak with porcini mushrooms and squash Jernej Kitchen Sliced Steaks with Porcini Sauce Boursin Creamed Spinach Rachael Ray Every Day dried porcini mushroom sauce for steak Beef Tenderloin with Porcini Cognac Sauce Lisas Dinnertime Dish Sliced Steaks with Porcini Sauce and Boursin Creamed Spinach Rachael Ray. Sliced Steaks with Porcini Sauce Boursin Creamed Spinach Rachael Ray Every Day Beef steak with porcini mushrooms and squash Jernej Kitchen

dried porcini mushroom sauce for steak Beef steak with porcini mushrooms and squash Jernej Kitchen Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for a 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 type of mushroom you'd like, or combine a number of varieties for a gourmet touch.

 

Mushrooms are full of nutrients and vitamins in addition to flavor. One portobello mushroom has all the potassium like a banana; potassium plays an important role in cardiovascular health and is shown to help regulate blood pressure levels. Mushrooms are also full of B vitamins like riboflavin and niacin, and are full of selenium, a robust antioxidant known to help reduce the risk of cancer of the prostate.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried well from the mushrooms. This sauce is a wonderful way to show an every day meat and potatoes meal in to a romantic dinner, and is also sure to impress 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 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 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 within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl and hang up aside.

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