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thick mushroom sauce for steak Foto de Steakout Slough, Slough: 8oz rump steak with 2oz fat no mushroom sauce TripAdvisor Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in nutrients and vitamins in addition to flavor. One portobello mushroom has as much potassium as being a banana; potassium plays a huge role in cardiovascular health insurance and can help regulate hypertension. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and so are filled with selenium, an effective antioxidant proven to reduce the potential risk of cancer of the prostate.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a wonderful way to change a day to day meat and potatoes meal right into a romantic dinner, and it is likely to impress your friends and relatives 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 possibly 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 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 they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in 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 until the port actually starts to reduce and accept a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch into the water, and whisk them in to the boiling sauce. Stir before sauce thickens. Remove the skillet from the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back into the sauce.