Keep Going Sam’s Journey to a Healthier and Happier 2018 Part 4 – Week 7 8 – Stuarts Foods

Keep Going Sam’s Journey to a Healthier and Happier 2018 Part 4 – Week 7 8 – Stuarts Foods Batchelors Pasta n Sauce Pot Chicken Mushroom Flavour 65g Hot Snacks Food Cupboard mushroom sauce for steak morrisons Our Morrisons Cafe Menu Morrisons Adventures of an English Mum Reviews. Batchelors Pasta n Sauce Pot Chicken Mushroom Flavour 65g Hot Snacks Food Cupboard Keep Going Sam’s Journey to a Healthier and Happier 2018 Part 4 – Week 7 8 – Stuarts Foods

mushroom sauce for steak morrisons Keep Going Sam’s Journey to a Healthier and Happier 2018 Part 4 – Week 7 8 – Stuarts Foods 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, which is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you would like, or combine a few varieties to get a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals along with flavor. One portobello mushroom has just as much potassium being a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate blood pressure. Mushrooms are also full of B vitamins like riboflavin and niacin, and therefore are packed with selenium, a robust antioxidant proven to help reduce potential risk of prostate type of cancer.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried well from the mushrooms. This sauce is a wonderful way to show an everyday meat and potatoes meal in a romantic dinner, and is also likely to impress you and your 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 possibly 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 very large skillet over medium-high heat. Stir inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl and hang aside.

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