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Hoy es el día de la salud porque con lo poquito que llevo de lotería es imposible que me toque Cate Can Cook, So Can You!!: Meatloaf with Mushroom Sauce and Garlic Paris Mash mushroom sauce for steak thermomix 35 best Thermomix Pasta Recipes images on Pinterest Pasta, Pasta recipes and Cooking recipes Best 25+ Filet mignon ideas on Pinterest Simple filet mignon recipe, Filet recipes and Pan . Cate Can Cook, So Can You!!: Meatloaf with Mushroom Sauce and Garlic Paris Mash Hoy es el día de la salud porque con lo poquito que llevo de lotería es imposible que me toque

mushroom sauce for steak thermomix Hoy es el día de la salud porque con lo poquito que llevo de lotería es imposible que me toque 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 is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you'd like, or combine a few varieties for the gourmet touch.

 

Mushrooms are full of vitamins and nutrients as well as flavor. One portobello mushroom has just as much potassium being a banana; potassium plays a crucial role in cardiovascular health insurance and is shown to help regulate hypertension. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a robust antioxidant proven to help reduce the risk of cancer of the prostate.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is the perfect way to make an every day meat and potatoes meal right into a romantic dinner, and is guaranteed to impress your invited 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 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 your 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 hang up aside.

Pour the port in the skillet, add the bay leaf if desired, and bring with 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 into the water, and whisk them in to the boiling sauce. Stir before the sauce thickens. Remove the skillet through the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back into the sauce.