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Beef Tenderloin Steaks with Shiitake Mushroom Sauce Recipe MyRecipes Shiitake mushroom sauce recipe All recipes UK shiitake mushroom sauce for steak Peppered Steak with Shiitake Mushroom Sauce Recipe from Price Chopper Angus Fergusson. Shiitake mushroom sauce recipe All recipes UK Beef Tenderloin Steaks with Shiitake Mushroom Sauce Recipe MyRecipes

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

If you're looking for an elegant addition for a dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are abundant with vitamins and minerals and also flavor. One portobello mushroom has just as much potassium as a banana; potassium plays a crucial role in cardiovascular health insurance has been shown to help regulate blood pressure. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and they are loaded with selenium, a powerful antioxidant recognized to help in reducing the risk of prostate cancer.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried very well by the mushrooms. This sauce is a fantastic way to make a regular meat and potatoes meal in a romantic dinner, which is likely 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 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 inside a large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet right into a bowl as well as set aside.

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