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quick and easy mushroom sauce for steak Creamy Cognac Mushroom Steak Sauce Vikalinka Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition in your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also 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 couple of varieties to get a gourmet touch.

 

Mushrooms are abundant in minerals and vitamins along with flavor. One portobello mushroom has as much potassium being a banana; potassium plays a crucial role in cardiovascular health and can help regulate blood pressure. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and so are packed with selenium, a robust antioxidant known to lessen the chance of prostate cancer.

Port wines are a sweet, red dessert wine for sale 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 well by the mushrooms. This sauce is a wonderful way to make a day to day meat and potatoes meal in to a romantic dinner, and is also guaranteed to impress your friends and relatives if serving an audience.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or perhaps 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 inside a 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 in a bowl and hang up aside.

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