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If you're looking for a classy addition to your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you wish, or combine a few varieties to get a gourmet touch.

 

Mushrooms are rich in minerals and vitamins as well as flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate blood pressure. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and are packed with selenium, a powerful antioxidant proven to help in reducing the risk of prostate cancer.

Port vino is a sweet, red dessert wine accessible 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 through the mushrooms. This sauce is a brilliant way to make a day to day meat and potatoes meal in a romantic dinner, which is guaranteed to impress your friends and relatives 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 the large skillet over medium-high heat. Stir inside shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and hang up aside.

Pour the port in the skillet, add the bay leaf if desired, and provide to some boil over high heat. Boil for six or seven minutes, or prior to the port begins to reduce and take on a syrup-like quality. Whisk within the 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 inside remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back to the sauce.