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mushroom sauce for beef patty Grilled Mushroom Swiss Burger Recipe Pillsbury.com Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition to your 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 any gourmet touch.

 

Mushrooms are abundant with vitamins and minerals in addition to flavor. One portobello mushroom has as much potassium as a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate blood pressure levels. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and so are loaded with selenium, a strong antioxidant recognized to lessen the risk of cancer of the prostate.

Port wines are a sweet, red dessert wine available 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 perfectly from the mushrooms. This sauce is a wonderful way to turn an every day meat and potatoes meal into a romantic dinner, and is certain to impress you and your guests if serving a large group.

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 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 inside a large skillet over medium-high heat. Stir in the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl and hang up aside.

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