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 pies Rhis Foodie World mushroom sauce for steak morrisons This food has been recalled by Aldi, Birds Eye, Morrisons and Sainsburys StokeonTrent Live 403 Forbidden. pies Rhis Foodie World 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, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you'd like, or combine a number of varieties for a gourmet touch.

 

Mushrooms are abundant with minerals and vitamins and also flavor. One portobello mushroom has as much potassium being a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate hypertension. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and therefore are packed with selenium, a strong antioxidant proven to lessen the potential risk of cancer of prostate.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is the perfect way to change a day to day meat and potatoes meal right into a romantic dinner, and is certain to impress your invited 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 perhaps 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 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 within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet right into a bowl and set aside.

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