Lisas Virtual Recipe Box: Hamburger Steaks with Sauteed Mushrooms

Lisas Virtual Recipe Box: Hamburger Steaks with Sauteed Mushrooms Mushrooms And Onions For Steak Recipe Food.com sauteed mushroom sauce for steak The Best Sautéed Mushrooms Recipe A Spicy Perspective Steakhouse Sauteed Mushrooms The Tasty Bite. Mushrooms And Onions For Steak Recipe Food.com Lisas Virtual Recipe Box: Hamburger Steaks with Sauteed Mushrooms

sauteed mushroom sauce for steak Lisas Virtual Recipe Box: Hamburger Steaks with Sauteed Mushrooms Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition to 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 in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you want, or combine a few varieties for the gourmet touch.

 

Mushrooms are abundant in vitamins and minerals in addition to flavor. One portobello mushroom has as much potassium as a banana; potassium plays a crucial role in cardiovascular health and can help regulate blood pressure levels. Mushrooms are also full of B vitamins like riboflavin and niacin, and they are filled with selenium, a powerful antioxidant known to lessen the chance of prostate cancer.

Port vino is a sweet, red dessert wine obtainable 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 fantastic way to change an everyday meat and potatoes meal in a romantic dinner, which is 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 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 linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl as well as set aside.

Pour the port in to the skillet, add the bay leaf if desired, and produce to your boil over high heat. Boil for six or seven minutes, or before port begins to reduce and undertake 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 in the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back in the sauce.