Braai Week Part 4, Steak Simply Delicious

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thick creamy mushroom sauce for steak Braai Week Part 4, Steak Simply Delicious Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of vitamins and nutrients and also flavor. One portobello mushroom has all the potassium as a banana; potassium plays a huge role in cardiovascular health insurance can help regulate blood pressure levels. Mushrooms will also be full of B vitamins like riboflavin and niacin, and they are loaded with selenium, a powerful antioxidant seen to help in reducing the risk of cancer of prostate.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried adequately from the mushrooms. This sauce is the perfect way to make an everyday meat and potatoes meal into a romantic dinner, and is guaranteed to impress 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 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, 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 the large skillet over medium-high heat. Stir within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl and hang up aside.

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