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 Grilled Steak With Tomato Mushroom Sauce Recipe — Dishmaps mushroom tomato sauce for steak Recipes Erie Meats Recipe: Steak with oyster mushrooms and peppercorn sauce Farmers Weekly. Grilled Steak With Tomato Mushroom Sauce Recipe — Dishmaps 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 sophisticated addition in your dinner menu, do that 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 any kind of mushroom you'd like, or combine a few varieties for a gourmet touch.

 

Mushrooms are full of vitamins and nutrients along with flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a huge role in cardiovascular health and can help regulate blood pressure. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and so are packed with selenium, a robust antioxidant seen to reduce potential risk of cancer of the prostate.

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 worthy of finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is a fantastic way to make a day to day meat and potatoes meal right into a romantic dinner, which is certain to impress you and your guests if serving onlookers.

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 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 in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl as well as set 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 until the port actually 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 the boiling sauce. Stir before sauce thickens. Remove the skillet from the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back to the sauce.