Grilled Steak with Portobello Mushroom Red Wine Reduction and Pasta unwind cooking

Grilled Steak with Portobello Mushroom Red Wine Reduction and Pasta unwind cooking Portobello Mushroom Sauce Recipe Allrecipes.com portobello mushroom sauce for steak Portobello Mushroom Steak Trying To Be A Good Vegan Recipe: Grilled Steak with Pitango Portobello Mushroom Soup Sauce. Portobello Mushroom Sauce Recipe Allrecipes.com Grilled Steak with Portobello Mushroom Red Wine Reduction and Pasta unwind cooking

portobello mushroom sauce for steak Grilled Steak with Portobello Mushroom Red Wine Reduction and Pasta unwind cooking Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition in 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 equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you'd like, or combine several varieties to get a gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins along with flavor. One portobello mushroom has all the potassium like a banana; potassium plays a crucial role in cardiovascular health insurance can help regulate blood pressure. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and therefore are full of selenium, a powerful antioxidant recognized to help in reducing the potential risk of prostate cancer.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a wonderful way to turn a regular meat and potatoes meal in to a romantic dinner, which is certain to impress your friends and relatives 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 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 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 within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and hang aside.

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