Buttaz Blog: Pear recipes pear and celery soup, venison steak with pear and battered pear pud

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how to make stilton and mushroom sauce for steak Buttaz Blog: Pear recipes pear and celery soup, venison steak with pear and battered pear pud Elegant Port Wine Mushroom Sauce

If you're looking for a stylish 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 is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you want, or combine a number of varieties for the gourmet touch.

 

Mushrooms are rich in nutrients and vitamins and also flavor. One portobello mushroom has all the potassium as a banana; potassium plays an important role in cardiovascular health and is shown to help regulate blood pressure. Mushrooms may also be full of B vitamins like riboflavin and niacin, and are filled with selenium, an effective antioxidant seen to help in reducing the potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is the perfect way to make a regular meat and potatoes meal in a romantic dinner, and it is likely to impress your friends and relatives 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 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 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 they start to 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 to the skillet, add the bay leaf if desired, and provide to some boil over high heat. Boil for six or seven minutes, or before the port begins to reduce and take on a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch to the water, and whisk them in the boiling sauce. Stir before the sauce thickens. Remove the skillet through the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back to the sauce.