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FILLET WITH CREAMY MUSHROOM SAUCE Free Recipe Hub Porterhouse Steak With Mushroom Sauce Recipe YouTube how to prepare mushroom sauce for steak Steak with Creamy Whiskey Mushroom Sauce • Steamy Kitchen Recipes How to make Mushroom and Onion Steak Sauce YouTube. Porterhouse Steak With Mushroom Sauce Recipe YouTube FILLET WITH CREAMY MUSHROOM SAUCE Free Recipe Hub

how to prepare mushroom sauce for steak FILLET WITH CREAMY MUSHROOM SAUCE Free Recipe Hub Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of minerals and vitamins as well as flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a crucial role in cardiovascular health insurance and can help regulate blood pressure level. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and are full of selenium, a robust antioxidant recognized to lessen the chance of cancer of the prostate.

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 suited to finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is a wonderful way to make an everyday meat and potatoes meal in to a romantic dinner, and it is certain to impress your guests if serving onlookers.

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 a very large skillet over medium-high heat. Stir within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and hang aside.

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