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sauteed mushroom sauce for steak Beef Tenderloin Steaks with Shiitake Mushroom Sauce Recipe MyRecipes Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for a 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 want, or combine a couple of varieties for the gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins in addition to flavor. One portobello mushroom has as much potassium like a banana; potassium plays a huge role in cardiovascular health and has been shown to help regulate blood pressure. Mushrooms may also be full of B vitamins like riboflavin and niacin, and they are full of selenium, a powerful antioxidant proven to lessen potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is a brilliant way to show a day to day meat and potatoes meal in a romantic dinner, and it is likely to impress you and your guests 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 perhaps 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 the 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 out of your skillet right into a bowl and hang up aside.

Pour the port into the skillet, add the bay leaf if desired, and produce to some 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 into the water, and whisk them in to the boiling sauce. Stir before sauce thickens. Remove the skillet in the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in the sauce.