Chicken Steak with Easy Mushroom Sauce Swatis Kitchen

Chicken Steak with Easy Mushroom Sauce Swatis Kitchen Tasty Steak With Mushroom Sauce Recipe Quick Easy Recipes quick and easy mushroom sauce for steak Tasty Steak With Mushroom Sauce Recipe Quick Easy Recipes Steak with quick Asian mushroom sauce recipe 9kitchen. Tasty Steak With Mushroom Sauce Recipe Quick Easy Recipes Chicken Steak with Easy Mushroom Sauce Swatis Kitchen

quick and easy mushroom sauce for steak Chicken Steak with Easy Mushroom Sauce Swatis Kitchen Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you'd like, or combine a number of varieties for a gourmet touch.

 

Mushrooms are abundant in minerals and vitamins along with flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate hypertension. Mushrooms are also full of B vitamins like riboflavin and niacin, and they are filled with selenium, a powerful antioxidant known to help in reducing the potential risk of prostate type of cancer.

Port wines are a sweet, red dessert wine for sale 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 fantastic way to show a day to day meat and potatoes meal in a romantic dinner, which is certain to impress your guests if serving onlookers.

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 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 from the skillet right into a bowl and set aside.

Pour the port into the skillet, add the bay leaf if desired, and provide with a boil over high heat. Boil for six or seven minutes, or prior to the port starts to reduce and accept a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch into the water, and whisk them in to the boiling sauce. Stir before 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 in to the sauce.