Jims Easy Mushroom Sauce for Steak Recipe Sauces, In canada and Sauce for steak

Jims Easy Mushroom Sauce for Steak Recipe Sauces, In canada and Sauce for steak Jims Easy Mushroom Sauce for Steak Recipe Sauces, In canada and Sauce for steak jims easy mushroom sauce for steak Jims Easy Mushroom Sauce for Steak Recipe Sauces, In canada and Sauce for steak Easy Mushroom Sauce COOKTORIA. Jims Easy Mushroom Sauce for Steak Recipe Sauces, In canada and Sauce for steak Jims Easy Mushroom Sauce for Steak Recipe Sauces, In canada and Sauce for steak

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

If you're looking for a sophisticated addition to 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 just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you'd like, or combine a few varieties for any gourmet touch.

 

Mushrooms are rich in minerals and vitamins as well as flavor. One portobello mushroom has as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance is shown to help regulate blood pressure level. Mushrooms are also full of B vitamins like riboflavin and niacin, and they are loaded with selenium, a powerful antioxidant proven to lessen the chance of cancer of the 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 suited to finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is a brilliant way to make an everyday meat and potatoes meal right into a romantic dinner, and is also likely 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 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 the large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl and set aside.

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