Creamy mushroom sauce Simply Delicious

Creamy mushroom sauce Simply Delicious 30 Minute Dinners: Sirloin Steak with Mushroom Sauce Happy Mothering quick and easy mushroom sauce for steak Creamy Cognac Mushroom Steak Sauce Vikalinka Jims Easy Mushroom Sauce For Steak Recipe Genius Kitchen. 30 Minute Dinners: Sirloin Steak with Mushroom Sauce Happy Mothering Creamy mushroom sauce Simply Delicious

quick and easy mushroom sauce for steak Creamy mushroom sauce Simply Delicious Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with nutrients and vitamins as well as flavor. One portobello mushroom has all the potassium being a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate blood pressure. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and are packed with selenium, a powerful antioxidant recognized to help reduce the chance of cancer of the prostate.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is a brilliant way to show an everyday meat and potatoes meal into a romantic dinner, and is also sure to impress your friends and relatives 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, in case a 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 inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl as well as set aside.

Pour the port into 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 within the mustard and broth. Dissolve the cornstarch to 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 into the sauce. Stir the cooked mushrooms back in the sauce.