Cheesy Mixed Pasta Casserole with Mushrooms Recipe Melissa Rubel Jacobson Food Wine

Cheesy Mixed Pasta Casserole with Mushrooms Recipe Melissa Rubel Jacobson Food Wine Steaks with Shallot and Mushroom Sauce Recipe Simply Beef Lamb cheesy mushroom sauce for steak Garlic Steak Cheesy Bacon Potato Hash Foil Packs Cafe Delites Rump Steak, Polenta Chips, Mushroom Sauce Rocket Recipe Gousto. Steaks with Shallot and Mushroom Sauce Recipe Simply Beef Lamb Cheesy Mixed Pasta Casserole with Mushrooms Recipe Melissa Rubel Jacobson Food Wine

cheesy mushroom sauce for steak Cheesy Mixed Pasta Casserole with Mushrooms Recipe Melissa Rubel Jacobson Food Wine Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 any type of mushroom you would like, or combine a few varieties for the gourmet touch.

 

Mushrooms are abundant in minerals and vitamins along with flavor. One portobello mushroom has as much potassium like a banana; potassium plays a huge role in cardiovascular health insurance and can help regulate blood pressure level. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and are full of selenium, a robust antioxidant recognized to lessen the risk of prostate type of cancer.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried adequately from the mushrooms. This sauce is a wonderful way to change a day to day meat and potatoes meal in a romantic dinner, and is certain to impress you and your guests if serving a crowd.

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 the 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 very large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in to a bowl as well as set aside.

Pour the port to the skillet, add the bay leaf if desired, and convey 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 within the mustard and broth. Dissolve the cornstarch in the water, and whisk them to the boiling sauce. Stir before the sauce thickens. Remove the skillet in the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back in the sauce.