Closeup of grilled ribeye beef steak served with mushroom sauce Stock Photo, Royalty Free Image

Closeup of grilled ribeye beef steak served with mushroom sauce Stock Photo, Royalty Free Image 12 best images about Wine 101 on Pinterest Ribs, Popsicles and Cooking mushroom sauce for grilled ribeye steak Succulent Ribeye Steak with Mushroom Marsala Sauce Recipe on Food52 Grilled Ribeye with Mushroom Merlot Sauce SundaySupper HezziDs Books and Cooks. 12 best images about Wine 101 on Pinterest Ribs, Popsicles and Cooking Closeup of grilled ribeye beef steak served with mushroom sauce Stock Photo, Royalty Free Image

mushroom sauce for grilled ribeye steak Closeup of grilled ribeye beef steak served with mushroom sauce Stock Photo, Royalty Free Image Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for a dinner menu, make this happen 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 any type of mushroom you would like, or combine a number of varieties for the gourmet touch.

 

Mushrooms are full of vitamins and minerals as well as flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays a crucial role in cardiovascular health insurance has been shown to help regulate blood pressure levels. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a strong antioxidant known to lessen the risk of prostate cancer.

Port vino is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is a brilliant way to show an every day meat and potatoes meal right into a romantic dinner, which is certain to impress you and 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 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 in a very large skillet over medium-high heat. Stir within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and hang up aside.

Pour the port to the skillet, add the bay leaf if desired, and bring to your boil over high heat. Boil for six or seven minutes, or prior to the port actually starts to reduce and handle a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch in to the water, and whisk them to the boiling sauce. Stir before sauce thickens. Remove the skillet through 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 to the sauce.