Best 25+ Mushrooms for steak ideas on Pinterest Sauteed mushrooms for steak, Steak and

Best 25+ Mushrooms for steak ideas on Pinterest Sauteed mushrooms for steak, Steak and Steakhouse Sauteed Mushrooms The Tasty Bite sauteed mushroom sauce for steak Pan Seared Steaks with Sauteed Mushrooms and Roasted Garlic Gorgonzola Butter Recipe on Closet Grilled Kobe steak with porcini mushroom sauce and sautéed criminology mushrooms, mashed . Steakhouse Sauteed Mushrooms The Tasty Bite Best 25+ Mushrooms for steak ideas on Pinterest Sauteed mushrooms for steak, Steak and

sauteed mushroom sauce for steak Best 25+ Mushrooms for steak ideas on Pinterest Sauteed mushrooms for steak, Steak and Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition in your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you want, or combine several varieties for any gourmet touch.

 

Mushrooms are abundant in vitamins and nutrients and also flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays a crucial role in cardiovascular health and has been shown to help regulate blood pressure levels. Mushrooms are also full of B vitamins like riboflavin and niacin, and are packed with selenium, an effective antioxidant proven to lessen the chance of cancer of prostate.

Port wines are a sweet, red dessert wine obtainable 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 adequately through the mushrooms. This sauce is a fantastic way to make an every day meat and potatoes meal in to a romantic dinner, and is also certain 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 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, 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 the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet into a bowl and hang aside.

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