Jims Easy Mushroom Sauce for Steak Recipe Mushroom sauce and Steak

Jims Easy Mushroom Sauce for Steak Recipe Mushroom sauce and Steak Jims Easy Mushroom Sauce for Steak Recipe Mushroom sauce and Steak jims easy mushroom sauce for steak Jims Easy Mushroom Sauce for Steak Recipe Mushroom sauce and Steak Jims Easy Mushroom Sauce for Steak Recipe Mushroom sauce and Steak. Jims Easy Mushroom Sauce for Steak Recipe Mushroom sauce and Steak Jims Easy Mushroom Sauce for Steak Recipe Mushroom sauce and Steak

jims easy mushroom sauce for steak Jims Easy Mushroom Sauce for Steak Recipe Mushroom sauce and Steak Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 any type of mushroom you'd like, or combine a number of varieties for any gourmet touch.

 

Mushrooms are rich in vitamins and minerals along with flavor. One portobello mushroom has all the potassium as a banana; potassium plays a huge role in cardiovascular health insurance and can help regulate blood pressure level. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and they are filled with selenium, a robust antioxidant proven to reduce the chance of cancer of prostate.

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 the perfect way to turn an everyday meat and potatoes meal in to a romantic dinner, and is guaranteed to impress you and your guests if serving onlookers.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or 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 in 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 of the skillet in to a bowl as well as set aside.

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