Cauliflower Steak With Mushroom Sauce @ Not Quite Nigella

Cauliflower Steak With Mushroom Sauce @ Not Quite Nigella Nigella Lawson Steak Tagliata and Tuscan fries on Nigellissima – The Talent Zone mushroom sauce for steak nigella Nigella Lawson Portobello Mushroom Cheesesteak Sandwich Recipe Genius Kitchen 1000+ ideas about Cubed Beef Recipes on Pinterest. Nigella Lawson Steak Tagliata and Tuscan fries on Nigellissima – The Talent Zone Cauliflower Steak With Mushroom Sauce @ Not Quite Nigella

mushroom sauce for steak nigella Cauliflower Steak With Mushroom Sauce @ Not Quite Nigella Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to your dinner menu, try this 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 any sort of mushroom you'd like, or combine several varieties for any gourmet touch.

 

Mushrooms are full of vitamins and nutrients as well as flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate hypertension. Mushrooms are also full of B vitamins like riboflavin and niacin, and therefore are packed with selenium, a strong antioxidant proven to help reduce the potential risk of prostate type of cancer.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When employed for 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 brilliant way to make an every day meat and potatoes meal in to a romantic dinner, and is also guaranteed to impress 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 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, 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 inside 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 hang aside.

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