Braised Beef Fettuccine with ItalianMushroom Sauce AngusPride® Recipes

Braised Beef Fettuccine with ItalianMushroom Sauce AngusPride® Recipes Steak with Spicy Mushroom Sauce Delicious Meets Healthy italian mushroom sauce for steak Lidias Italy: Recipes: Mushroom Ragu. This put me in my superhappy place. When I first made it Steaks with Bourbon Cream Mushroom Sauce Savory Spicerack. Steak with Spicy Mushroom Sauce Delicious Meets Healthy Braised Beef Fettuccine with ItalianMushroom Sauce AngusPride® Recipes

italian mushroom sauce for steak Braised Beef Fettuccine with ItalianMushroom Sauce AngusPride® Recipes Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for a 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 sort of mushroom you would like, or combine a number of varieties for a gourmet touch.

 

Mushrooms are full of vitamins and nutrients along with flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a huge role in cardiovascular health and has been shown to help regulate blood pressure level. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and they are packed with selenium, a robust antioxidant seen to help in reducing the risk of cancer of prostate.

Port wines are a sweet, red dessert wine available 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 very well through the mushrooms. This sauce is the perfect way to make a regular meat and potatoes meal in a romantic dinner, and is guaranteed 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 possibly 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 inside a large skillet over medium-high heat. Stir within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl and set aside.

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