Braised Beef Ravioli

Braised Beef Ravioli Beef Ravioli with Wild Mushrooms and Herbs Recipe myfoodbook mushroom sauce for beef ravioli Gourmet Pasta and Sauces : Artisanal Quality Josephs Gourmet Pasta Best 25+ Porcini mushrooms ideas on Pinterest Mushroom gravy, Vegetable gravy recipes and . Beef Ravioli with Wild Mushrooms and Herbs Recipe myfoodbook Braised Beef Ravioli

mushroom sauce for beef ravioli Braised Beef Ravioli Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for a dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you would like, or combine a few varieties for any gourmet touch.

 

Mushrooms are abundant in vitamins and nutrients along with flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a crucial role in cardiovascular health and is shown to help regulate blood pressure. Mushrooms are also full of B vitamins like riboflavin and niacin, and therefore are filled with selenium, a powerful antioxidant recognized to lessen potential risk of prostate type of cancer.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is a fantastic way to make an every day meat and potatoes meal in a romantic dinner, and is certain to impress your friends and relatives 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 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 in a bowl as well as set aside.

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