HANS IM GLÜCK German Burgergrill Orchard Singapore Burpple

HANS IM GLÜCK German Burgergrill Orchard Singapore Burpple quot;Beef hamburger steak with mushroom sauce and baked tomato setquot; Stockfotos und lizenzfreie mushroom sauce for beef burger quot;Beef hamburger steak with mushroom sauce and baked tomato setquot; Stockfotos und lizenzfreie Copycat Hardees Mushroom and Swiss Recipe STL Cooks. quot;Beef hamburger steak with mushroom sauce and baked tomato setquot; Stockfotos und lizenzfreie HANS IM GLÜCK German Burgergrill Orchard Singapore Burpple

mushroom sauce for beef burger HANS IM GLÜCK German Burgergrill Orchard Singapore Burpple Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for a dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you want, or combine several varieties for a gourmet touch.

 

Mushrooms are abundant in minerals and vitamins and also flavor. One portobello mushroom has all the potassium being a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate blood pressure levels. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and therefore are full of selenium, a powerful antioxidant proven to lessen the potential risk of prostate cancer.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried very well through the mushrooms. This sauce is a brilliant way to turn an every day meat and potatoes meal right into a romantic dinner, and is also sure to impress 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 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, in case a 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 linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet right into a bowl and set aside.

Pour the port into 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 accept a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch into the water, and whisk them in the boiling sauce. Stir before the sauce thickens. Remove the skillet from your heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back in the sauce.