Cheddamelt Steak Steak topped with melted cheese and mushroom sauce or pepper sauce. http://www

Cheddamelt Steak Steak topped with melted cheese and mushroom sauce or pepper sauce. http://www Steak dinner for a party Mushroom Sauce Recipe mushroom sauce for steak south africa Filet Steak With Mushroom Sauce, BobS Easy Diner, Jumeirah Beach Residence, Dubai DishOcean Will and Kens South African Big Adventure: This is a Kudu Steak with Mushroom and Peppercorn . Steak dinner for a party Mushroom Sauce Recipe Cheddamelt Steak Steak topped with melted cheese and mushroom sauce or pepper sauce. http://www

mushroom sauce for steak south africa Cheddamelt Steak Steak topped with melted cheese and mushroom sauce or pepper sauce. http://www Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for a dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you wish, or combine several varieties to get a gourmet touch.

 

Mushrooms are abundant with vitamins and minerals and also flavor. One portobello mushroom has all the potassium being a banana; potassium plays an important role in cardiovascular health and is shown to help regulate blood pressure level. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and they are packed with selenium, a powerful antioxidant recognized to help reduce the risk of prostate type of cancer.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is a wonderful way to make an every day meat and potatoes meal in to a romantic dinner, and is also likely to impress your friends and relatives if serving a large group.

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 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 inside a large skillet over medium-high heat. Stir inside shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and set aside.

Pour the port into the skillet, add the bay leaf if desired, and produce with a boil over high heat. Boil for six or seven minutes, or prior to the port begins 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 until the sauce thickens. Remove the skillet in the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back to the sauce.