Grilled Portobello Mushroom Steak Sandwich TasteSpotting

Grilled Portobello Mushroom Steak Sandwich TasteSpotting The Parable of the Steak* Ricki Heller portobello mushroom sauce for steak quarrygirl.com » Blog Archive » Portobello: Vegan Italian Fine Dining in a Coffee Shop! Portobello Steaks with Avocado Chimichurri Minimalist Baker. The Parable of the Steak* Ricki Heller Grilled Portobello Mushroom Steak Sandwich TasteSpotting

portobello mushroom sauce for steak Grilled Portobello Mushroom Steak Sandwich TasteSpotting 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 is also equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you wish, or combine a couple of varieties for a gourmet touch.

 

Mushrooms are abundant with vitamins and nutrients in addition to flavor. One portobello mushroom has all the potassium being a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate hypertension. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and they are packed with selenium, a powerful antioxidant proven to help reduce potential risk of cancer of prostate.

Port vino 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 perfectly by the mushrooms. This sauce is a wonderful way to turn an every day meat and potatoes meal right into a romantic dinner, and is certain to impress your invited 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 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 realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in to a bowl and set aside.

Pour the port into the skillet, add the bay leaf if desired, and provide to your 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 in the water, and whisk them in to the boiling sauce. Stir before sauce thickens. Remove the skillet from the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back in to the sauce.