Dinner 11/30 : PotterPlayRP

Dinner 11/30 : PotterPlayRP Steak with Quick Mushroom Red Wine Sauce The KetoDiet Blog mushroom sauce for steak reddit Beef Sirloin Tips with Mushrooms over HotButtered Noodles anotherfoodieblogger [I ate] tomahawk steak medium with mushroom sauce and chips : reddit: the front page of the . Steak with Quick Mushroom Red Wine Sauce The KetoDiet Blog Dinner 11/30 : PotterPlayRP

mushroom sauce for steak reddit Dinner 11/30 : PotterPlayRP Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for 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 as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you would like, or combine a couple of varieties for any gourmet touch.

 

Mushrooms are rich in nutrients and vitamins along with flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays a crucial role in cardiovascular health insurance and can help regulate blood pressure levels. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and so are filled with selenium, a robust antioxidant seen to help reduce potential risk of cancer of the prostate.

Port wine 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 well from the mushrooms. This sauce is a brilliant way to make an everyday meat and potatoes meal in a romantic dinner, and is likely to impress you and your guests 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 possibly 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 inside the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl and hang aside.

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