How To Cook The Perfect Steak with an easy low carb mushroom sauce

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how to prepare mushroom sauce for steak How To Cook The Perfect Steak with an easy low carb mushroom sauce 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 it is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you wish, or combine several varieties for the gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins as well as flavor. One portobello mushroom has all the potassium as a banana; potassium plays a crucial role in cardiovascular health and can help regulate blood pressure. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and are loaded with selenium, an effective antioxidant recognized to help in reducing the 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 perfectly through the mushrooms. This sauce is a brilliant way to turn an every day meat and potatoes meal into a romantic dinner, and it is likely to impress your invited guests 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, 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 they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and set aside.

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