たっぷりきのこのトマトソースハンバーグ特選松阪牛やまと

たっぷりきのこのトマトソースハンバーグ特選松阪牛やまと たっぷりきのこのトマトソースハンバーグ特選松阪牛やまと mushroom tomato sauce for steak Grilled Steak With Tomato Mushroom Sauce Recipe — Dishmaps Eclectic Recipes » Grilled Steak with Tomato Mushroom Sauce. たっぷりきのこのトマトソースハンバーグ特選松阪牛やまと たっぷりきのこのトマトソースハンバーグ特選松阪牛やまと

mushroom tomato sauce for steak たっぷりきのこのトマトソースハンバーグ特選松阪牛やまと Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in minerals and vitamins as well as flavor. One portobello mushroom has just as much potassium being a banana; potassium plays a crucial role in cardiovascular health and has been shown to help regulate blood pressure. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and they are packed with selenium, a powerful antioxidant proven to reduce the risk of cancer of the prostate.

Port wine is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is a brilliant way to show an every day meat and potatoes meal right into a romantic dinner, and is also guaranteed 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, 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 inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in to a bowl and hang aside.

Pour the port to the skillet, add the bay leaf if desired, and provide to your boil over high heat. Boil for six or seven minutes, or before the port actually starts to reduce and undertake a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch in the water, and whisk them in to the boiling sauce. Stir until the sauce thickens. Remove the skillet from 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 to the sauce.