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truffle mushroom sauce for steak Beef Tenderloin with mushroom Brandy Cream Sauce $Roasted Truffled Fingerling Potatoes Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for your dinner menu, make this happen 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 kind of mushroom you want, or combine several varieties for any gourmet touch.

 

Mushrooms are abundant in nutrients and vitamins and also flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays a crucial role in cardiovascular health insurance and has been shown to help regulate blood pressure level. Mushrooms will also be full of B vitamins like riboflavin and niacin, and so are packed with selenium, an effective antioxidant known to help in reducing the chance of prostate type of cancer.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is a brilliant way to change a regular meat and potatoes meal in to a romantic dinner, and it is guaranteed to impress you and your guests if serving a large group.

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, 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 a very large skillet over medium-high heat. Stir inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl as well as set aside.

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