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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 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 type of mushroom you want, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins along with flavor. One portobello mushroom has all the potassium being a banana; potassium plays an important role in cardiovascular health insurance and is shown to help regulate blood pressure. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and are loaded with selenium, an effective antioxidant recognized to help in reducing the chance of cancer of prostate.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried well with the mushrooms. This sauce is a brilliant way to make an every day meat and potatoes meal right into a romantic dinner, which is guaranteed to impress you and your 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 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 the 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 linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl as well as set aside.

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