delectabelle.com A Delicious Evening at Brix American Bistro

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great mushroom sauce for steak delectabelle.com A Delicious Evening at Brix American Bistro Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for a dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any 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 just as much potassium like a banana; potassium plays an important role in cardiovascular health insurance is shown to help regulate hypertension. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and they are loaded with selenium, a powerful antioxidant recognized to help reduce the risk of cancer of prostate.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried well from the mushrooms. This sauce is a fantastic way to make a regular meat and potatoes meal right into a romantic dinner, which is certain to impress your friends and relatives if serving a crowd.

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 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 in the large skillet over medium-high heat. Stir inside the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet right into a bowl and hang aside.

Pour the port in the skillet, add the bay leaf if desired, and convey to some boil over high heat. Boil for six or seven minutes, or before the port actually starts to reduce and undertake a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch to the water, and whisk them into the boiling sauce. Stir prior to the sauce thickens. Remove the skillet in the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back in to the sauce.