BUSOG! SARAP!: This water doesn’t rock our boat, SOUTH BANK

BUSOG! SARAP!: This water doesn’t rock our boat, SOUTH BANK Woolworths Rump Steak With Mushroom Sauce 400g Woolworths mushroom sauce for rump steak BUSOG! SARAP!: This water doesn’t rock our boat, SOUTH BANK My Food Bag Nadia Lim Recipes Beef Rump Steaks with Creamy Mushroom Sauce and Roasties. Woolworths Rump Steak With Mushroom Sauce 400g Woolworths BUSOG! SARAP!: This water doesn’t rock our boat, SOUTH BANK

mushroom sauce for rump steak BUSOG! SARAP!: This water doesn’t rock our boat, SOUTH BANK Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you wish, or combine a couple of varieties for the 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 an important role in cardiovascular health and can help regulate blood pressure level. Mushrooms are also rich in B vitamins like riboflavin and niacin, and they are filled with selenium, a strong antioxidant seen to lessen the potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately from the mushrooms. This sauce is a fantastic way to turn an every day 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 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 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 from the skillet into a bowl and set aside.

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