Keto Low Carb Summer Grilling Recipes

Keto Low Carb Summer Grilling Recipes Bourbon Mushroom Sauce on Grilled Rib Eye Steak mushroom sauce for grilled ribeye steak Steak With Creamy Balsamic Mushroom Sauce • A Sweet Pea Chef Ribeye Steak With Burgundy Mushroom Sauce Recipe — Dishmaps. Bourbon Mushroom Sauce on Grilled Rib Eye Steak Keto Low Carb Summer Grilling Recipes

mushroom sauce for grilled ribeye steak Keto Low Carb Summer Grilling Recipes Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you want, or combine a number of varieties for any gourmet touch.

 

Mushrooms are rich in minerals and vitamins along with flavor. One portobello mushroom has as much potassium being a banana; potassium plays a crucial role in cardiovascular health insurance and can help regulate hypertension. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and they are filled with selenium, a strong antioxidant recognized to reduce the potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is a wonderful way to show an every day meat and potatoes meal in to a romantic dinner, and is also sure to impress your invited 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 your 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 in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl and hang up aside.

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