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how to prepare mushroom sauce for steak Garlic Butter Steak Creamy Mushroom Sauce YouTube Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for 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 almost any mushroom you want, or combine several varieties to get a gourmet touch.

 

Mushrooms are abundant with minerals and vitamins and also flavor. One portobello mushroom has as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance can help regulate blood pressure. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and they are loaded with selenium, a robust antioxidant known to reduce the chance of prostate cancer.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried very well through the mushrooms. This sauce is a brilliant way to show an every day meat and potatoes meal in to a romantic dinner, and is sure 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 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, 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 a very large skillet over medium-high heat. Stir within 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 in the skillet, add the bay leaf if desired, and produce with a boil over high heat. Boil for six or seven minutes, or before the port begins to reduce and take on a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch in to the water, and whisk them in the boiling sauce. Stir before sauce thickens. Remove the skillet from the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back to the sauce.