Hearty meat ragu with mixed mushrooms Better Homes and Gardens

Hearty meat ragu with mixed mushrooms Better Homes and Gardens 17 Best ideas about Flat Iron Steak on Pinterest Flat iron steak marinade, Asian irons and Top better homes and gardens steak with mushroom sauce Olive tapenade with toasted baguette slices Better Homes and Gardens 1000+ ideas about Beef Tenderloin on Pinterest Steaks, Beef and Prime Rib. 17 Best ideas about Flat Iron Steak on Pinterest Flat iron steak marinade, Asian irons and Top Hearty meat ragu with mixed mushrooms Better Homes and Gardens

better homes and gardens steak with mushroom sauce Hearty meat ragu with mixed mushrooms Better Homes and Gardens Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition in 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 in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you would like, or combine a number of varieties for any gourmet touch.

 

Mushrooms are full of nutrients and vitamins along with flavor. One portobello mushroom has all the potassium like a banana; potassium plays a huge role in cardiovascular health insurance has been shown to help regulate blood pressure levels. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and therefore are filled with selenium, a powerful antioxidant seen to help in reducing the chance of cancer of the prostate.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried well from the mushrooms. This sauce is a brilliant way to make a day to day meat and potatoes meal in a romantic dinner, and is also likely to impress your invited 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 even 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 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 in a large skillet over medium-high heat. Stir within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet into a bowl and hang aside.

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