Easy Mushroom Sauce COOKTORIA

Easy Mushroom Sauce COOKTORIA Salisbury Steak with Mushroom and Wine Sauce how to do steak with mushroom sauce Rump steak with mushroom sauce and baby potatoes beef tenderloin with mushroomred wine sauce daily homemade. Salisbury Steak with Mushroom and Wine Sauce Easy Mushroom Sauce COOKTORIA

how to do steak with mushroom sauce Easy Mushroom Sauce COOKTORIA Elegant Port Wine Mushroom Sauce


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

 Easy Mushroom Sauce  COOKTORIA

Mushrooms are abundant with vitamins and minerals and also flavor. One portobello mushroom has as much potassium like a banana; potassium plays a huge role in cardiovascular health insurance has been shown to help regulate hypertension. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and are loaded with selenium, a strong antioxidant seen to reduce the risk of cancer of the prostate.

Salisbury Steak with Mushroom and Wine Sauce

Port vino is a sweet, red dessert wine accessible in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately from the mushrooms. This sauce is a wonderful way to change a regular meat and potatoes meal in to a romantic dinner, and it is guaranteed to impress your invited guests if serving a crowd.

Rump steak with mushroom sauce and baby potatoes

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, if your 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 in the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl as well as set aside.

beef tenderloin with mushroomred wine sauce  daily homemade

Pour the port in 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 begins to reduce and handle a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch to the water, and whisk them in the boiling sauce. Stir before the sauce thickens. Remove the skillet through the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back into the sauce.

cube steak with mushroom sauce

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