Cauliflower Steak With Mushroom Sauce @ Not Quite Nigella

Cauliflower Steak With Mushroom Sauce @ Not Quite Nigella Cauliflower Steak With Mushroom Sauce @ Not Quite Nigella mushroom sauce for steak nigella Eye Fillet Steak, Mushroom Sauce, Roasted Potatoes, Roasted Toms and Almond Beans Gusto Cauliflower Steak With Mushroom Sauce @ Not Quite Nigella. Cauliflower Steak With Mushroom Sauce @ Not Quite Nigella 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 classy addition to your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine a couple of varieties for a gourmet touch.

 

Mushrooms are rich in minerals and vitamins along with flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate blood pressure. Mushrooms may also be full of B vitamins like riboflavin and niacin, and therefore are filled with selenium, a powerful antioxidant seen to help in reducing the chance of cancer of prostate.

Port wines are a sweet, red dessert wine obtainable 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 well by the mushrooms. This sauce is a fantastic way to turn an every day meat and potatoes meal in to a romantic dinner, and it is likely 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 they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl and set aside.

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