Grilled Flank Steak with Mushrooms Recipe SimplyRecipes.com

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sauteed mushroom sauce for steak Grilled Flank Steak with Mushrooms Recipe SimplyRecipes.com Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for a dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you wish, or combine several varieties for the gourmet touch.

 

Mushrooms are rich in vitamins and nutrients along with flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays a crucial role in cardiovascular health insurance and has been shown to help regulate hypertension. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and they are full of selenium, an effective antioxidant proven to help reduce potential risk of prostate type of cancer.

Port wine is a sweet, red dessert wine obtainable 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 by the mushrooms. This sauce is a fantastic way to make an everyday meat and potatoes meal right into a romantic dinner, which is sure to impress you and your guests if serving a crowd.

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 the lighter flavor is desired)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon cold butter (optional; use for richer results)

Melt two tablespoons of butter inside a 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 right into a bowl and set aside.

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