British Pie Week: Vegan pie recipes and shopbought options – Shepherds, apple, vegetable and

British Pie Week: Vegan pie recipes and shopbought options – Shepherds, apple, vegetable and Morrison Hotel The Hungry Bon Vivant mushroom sauce for steak morrisons Supermarket Valentines Day meal deals whos doing what and for how much? Morrison Hotel The Hungry Bon Vivant. Morrison Hotel The Hungry Bon Vivant British Pie Week: Vegan pie recipes and shopbought options – Shepherds, apple, vegetable and

mushroom sauce for steak morrisons British Pie Week: Vegan pie recipes and shopbought options – Shepherds, apple, vegetable and Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition to your dinner menu, make this happen 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 sort of mushroom you would like, or combine several varieties to get a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals as well as flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a huge role in cardiovascular health insurance and can help regulate hypertension. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and so are full of selenium, an effective antioxidant seen to reduce the chance of cancer of prostate.

Port wine is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is a fantastic way to turn an everyday meat and potatoes meal into a romantic dinner, which is certain to impress your invited 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 even 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 a very 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 out of the skillet right into a bowl and set aside.

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