Grilled Steaks with Mushroom Sauce Recipe Taste of Home

Grilled Steaks with Mushroom Sauce Recipe Taste of Home Resep Resep Menu MPASI 9m+ Chicken Steak With Mushroom Sauce oleh Hana Priskila Cookpad mushroom sauce for steak resep Jims Easy Mushroom Sauce For Steak Recipe Genius Kitchen Pan Seared Steak with Creamy Mushroom Sauce 30Min Steak Dinner Recipe!. Resep Resep Menu MPASI 9m+ Chicken Steak With Mushroom Sauce oleh Hana Priskila Cookpad Grilled Steaks with Mushroom Sauce Recipe Taste of Home

mushroom sauce for steak resep Grilled Steaks with Mushroom Sauce Recipe Taste of Home Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for your dinner menu, make this happen 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 almost any mushroom you wish, or combine a number of varieties for the gourmet touch.

 

Mushrooms are full of vitamins and nutrients along with flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays an important role in cardiovascular health and can help regulate hypertension. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and are loaded with selenium, a powerful antioxidant seen to reduce potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is a brilliant way to make a day to day meat and potatoes meal into a romantic dinner, which is guaranteed to impress your friends and relatives 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 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 in a large skillet over medium-high heat. Stir inside 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 as well as set aside.

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