Easy Mushroom Sauce COOKTORIA

Easy Mushroom Sauce COOKTORIA Easy Mushroom Sauce COOKTORIA quick and easy mushroom sauce for steak 30 Minute Dinners: Sirloin Steak with Mushroom Sauce Happy Mothering Rump steak with quick mushroom and red wine sauce recipe BBC Good Food. Easy Mushroom Sauce COOKTORIA Easy Mushroom Sauce COOKTORIA

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, and is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you want, or combine a couple of varieties for any gourmet touch.

 

Mushrooms are full of vitamins and minerals along with flavor. One portobello mushroom has just as much potassium as a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure levels. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and so are packed with selenium, a powerful antioxidant known to help reduce potential risk of prostate cancer.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is a fantastic way to make an every day meat and potatoes meal right into a romantic dinner, and is also sure 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 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 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 out from the skillet into a bowl and set aside.

Pour the port to the skillet, add the bay leaf if desired, and bring to some 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 in the mustard and broth. Dissolve the cornstarch into the water, and whisk them into the boiling sauce. Stir before the sauce thickens. Remove the skillet from your heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back in the sauce.