Easy Mushroom Sauce COOKTORIA

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quick and easy mushroom sauce for steak Easy Mushroom Sauce COOKTORIA Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to your dinner menu, do this 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 any sort of mushroom you'd like, or combine a couple of varieties to get a gourmet touch.

 

Mushrooms are abundant in nutrients and vitamins along with flavor. One portobello mushroom has as much potassium as a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate blood pressure levels. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and so are loaded with selenium, an effective antioxidant known to lessen the chance of cancer of the prostate.

Port vino is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is a wonderful way to make an everyday meat and potatoes meal in to a romantic dinner, and it is guaranteed 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 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, 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 inside a 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 out from the skillet in to a bowl and set aside.

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