King Mushroom Steak Vegetarian Steak and Mashed Potato @ Not Quite Nigella

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mushroom sauce for steak nigella King Mushroom Steak Vegetarian Steak and Mashed Potato @ Not Quite Nigella Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you'd like, or combine several varieties for any gourmet touch.

 

Mushrooms are abundant in 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 can help regulate hypertension. Mushrooms can also be full of B vitamins like riboflavin and niacin, and they are loaded with selenium, an effective antioxidant seen to lessen potential risk of cancer of prostate.

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 fitted to finer dining. In this sauce, it's flavor is carried well through the mushrooms. This sauce is a brilliant way to change a day to day meat and potatoes meal right into a romantic dinner, which is certain to impress your 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 very large skillet over medium-high heat. Stir within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet into a bowl and set aside.

Pour the port into the skillet, add the bay leaf if desired, and bring to some boil over high heat. Boil for six or seven minutes, or before port actually starts to reduce and undertake a syrup-like quality. Whisk inside 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 from the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back into the sauce.