Hard Cider Pot Roast with Mushrooms, Carrots, and Onions • a farmgirls dabbles

Hard Cider Pot Roast with Mushrooms, Carrots, and Onions • a farmgirls dabbles Pan Roast Beef Tenderloin With A Mushroom Cream Sauce Recipe Genius Kitchen best mushroom sauce for roast beef 120 best images about LCHF Low Carb High Fat recipes on Pinterest Cream cheeses, George 25+ best ideas about Mushroom sauce on Pinterest Creamy mushroom sauce, Creamy mushrooms and . Pan Roast Beef Tenderloin With A Mushroom Cream Sauce Recipe Genius Kitchen Hard Cider Pot Roast with Mushrooms, Carrots, and Onions • a farmgirls dabbles

best mushroom sauce for roast beef Hard Cider Pot Roast with Mushrooms, Carrots, and Onions • a farmgirls dabbles Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for a dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you'd like, or combine a number of varieties for a gourmet touch.

 

Mushrooms are abundant in vitamins and nutrients and also flavor. One portobello mushroom has as much potassium being a banana; potassium plays a huge role in cardiovascular health and is shown to help regulate hypertension. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and therefore are packed with selenium, a powerful antioxidant proven to lessen the chance of prostate type of cancer.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried adequately by the mushrooms. This sauce is a fantastic way to show an everyday meat and potatoes meal in to a romantic dinner, which is guaranteed to impress you and your guests if serving an audience.

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 realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and hang aside.

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