Easy And Quick Elegant Steak With Garlic Mushroom Sauce Recipe Genius Kitchen

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quick and easy mushroom sauce for steak Easy And Quick Elegant Steak With Garlic Mushroom Sauce Recipe Genius Kitchen Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for a dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you would like, or combine a few varieties for any gourmet touch.

 

Mushrooms are abundant in minerals and vitamins and also flavor. One portobello mushroom has just as much potassium as a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate blood pressure level. Mushrooms can also be full of B vitamins like riboflavin and niacin, and so are filled with selenium, a powerful antioxidant known to help in reducing the potential risk of prostate cancer.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by 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 the perfect way to change an every day meat and potatoes meal into a romantic dinner, and is also sure to impress you and your guests 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 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, 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 the large skillet over medium-high heat. Stir inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl and hang up aside.

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