Grilled Beef and Mushroom Burger Recipe SimplyRecipes.com

Grilled Beef and Mushroom Burger Recipe SimplyRecipes.com Burger Patties with Mushroom Gravy Filipino Style nhymbe.net mushroom sauce for beef patty Homemade hamburger patties with mushroom cheddar cream sauce low carb lana Hamburger with Mushroom Cream Sauce. Burger Patties with Mushroom Gravy Filipino Style nhymbe.net Grilled Beef and Mushroom Burger Recipe SimplyRecipes.com

mushroom sauce for beef patty Grilled Beef and Mushroom Burger Recipe SimplyRecipes.com Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in nutrients and vitamins as well as flavor. One portobello mushroom has as much potassium like a banana; potassium plays a crucial role in cardiovascular health insurance and can help regulate blood pressure levels. Mushrooms can also be full of B vitamins like riboflavin and niacin, and so are packed with selenium, a robust antioxidant seen to reduce the risk of cancer of prostate.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried very well through the mushrooms. This sauce is the perfect way to turn an everyday meat and potatoes meal into a romantic dinner, and is also sure 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 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, 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 a very 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 from the skillet right into a bowl and hang up aside.

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