Mamma Lina’s 84 Photos 122 Reviews Italian 6491 Weathers Pl, Sorrento Valley, San Diego

Mamma Lina’s 84 Photos 122 Reviews Italian 6491 Weathers Pl, Sorrento Valley, San Diego Beef Caramelised onion Ravioli with a creamy king mushroom sauce Margaret River Farmers Market mushroom sauce for beef ravioli Beef Stroganoff with Mushroom Ravioli Easy Peasy Meals Braised Beef Short Rib and Caramelized Onion Ravioli with Wild Mushroom Cream Sauce La Cucina . Beef Caramelised onion Ravioli with a creamy king mushroom sauce Margaret River Farmers Market Mamma Lina’s 84 Photos 122 Reviews Italian 6491 Weathers Pl, Sorrento Valley, San Diego

mushroom sauce for beef ravioli Mamma Lina’s 84 Photos 122 Reviews Italian 6491 Weathers Pl, Sorrento Valley, San Diego Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in vitamins and nutrients in addition to flavor. One portobello mushroom has as much potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance can help regulate blood pressure level. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and so are filled with selenium, a strong antioxidant known to help in reducing the chance of cancer of prostate.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is a fantastic way to make a day to day meat and potatoes meal in a romantic dinner, and is guaranteed 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, in case 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 inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl as well as set aside.

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