Braised Beef Ravioli with Porcini Mushroom Sauce Recipe Homemade, The ojays and Mom

Braised Beef Ravioli with Porcini Mushroom Sauce Recipe Homemade, The ojays and Mom Braised Beef Ravioli with Porcini Mushroom Sauce Recipe Homemade, The ojays and Mom mushroom sauce for beef ravioli Ravioli with beef and mushroom sauce — Pesto cafe Ravioli boscaiola Recipe recipes: sauces, jams, etc Ravioli, Pasta recipes, Stuffed . Braised Beef Ravioli with Porcini Mushroom Sauce Recipe Homemade, The ojays and Mom Braised Beef Ravioli with Porcini Mushroom Sauce Recipe Homemade, The ojays and Mom

mushroom sauce for beef ravioli Braised Beef Ravioli with Porcini Mushroom Sauce Recipe Homemade, The ojays and Mom Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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, and is also just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine a number of varieties for the gourmet touch.

 

Mushrooms are full of vitamins and minerals along with flavor. One portobello mushroom has all the potassium as a banana; potassium plays an important role in cardiovascular health insurance and can help regulate hypertension. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and so are filled with selenium, a powerful antioxidant recognized to lessen the risk of prostate type of cancer.

Port wines are 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 well by the mushrooms. This sauce is the perfect way to change a day to day meat and potatoes meal right into a romantic dinner, which is sure 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 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 in to a bowl and 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 before the port starts to reduce and accept a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch into the water, and whisk them into the boiling sauce. Stir prior to the sauce thickens. Remove the skillet from the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back into the sauce.