Cooking Weekends: Mushroom Red Wine Sauce

Cooking Weekends: Mushroom Red Wine Sauce Cooking Weekends: Mushroom Red Wine Sauce quick and easy mushroom sauce for steak Steak with Quick Mushroom Red Wine Sauce The KetoDiet Blog Steak with mushroom sauce. Cooking Weekends: Mushroom Red Wine Sauce Cooking Weekends: Mushroom Red Wine Sauce

quick and easy mushroom sauce for steak Cooking Weekends: Mushroom Red Wine Sauce Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition to your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also 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 for the gourmet touch.

 

Mushrooms are abundant in vitamins and minerals in addition to flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays a huge role in cardiovascular health insurance and has been shown to help regulate hypertension. Mushrooms are also rich in B vitamins like riboflavin and niacin, and they are packed with selenium, an effective antioxidant proven to reduce the potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a wonderful way to turn a regular meat and potatoes meal in to a romantic dinner, and it is 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 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 large skillet over medium-high heat. Stir in the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl as well as set aside.

Pour the port to the skillet, add the bay leaf if desired, and provide with a boil over high heat. Boil for six or seven minutes, or before the port actually starts to reduce and take on a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch to 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 the sauce. Stir the cooked mushrooms back in the sauce.