Matts fillet steak with mushrooms, peppercorn and Madeira sauce on Saturday Kitchen Sharingboost

Matts fillet steak with mushrooms, peppercorn and Madeira sauce on Saturday Kitchen Sharingboost Steak with Quick Mushroom Red Wine Sauce The KetoDiet Blog mushroom sauce for steak reddit Recipe Monday – Gorgonzola Mushroom Steak Tales of an Unlikely Mother NY Strip steak, mushroom risotto, and bacon stuffed mushrooms : : tonightsdinner. Steak with Quick Mushroom Red Wine Sauce The KetoDiet Blog Matts fillet steak with mushrooms, peppercorn and Madeira sauce on Saturday Kitchen Sharingboost

mushroom sauce for steak reddit Matts fillet steak with mushrooms, peppercorn and Madeira sauce on Saturday Kitchen Sharingboost Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition in your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine a few varieties to get a gourmet touch.

 

Mushrooms are abundant with vitamins and minerals and also flavor. One portobello mushroom has just as much potassium as a banana; potassium plays a huge role in cardiovascular health and is shown to help regulate hypertension. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and therefore are full of selenium, a powerful antioxidant proven to help in reducing the chance of prostate cancer.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is a wonderful way to turn a regular meat and potatoes meal right into a romantic dinner, which is likely to impress your friends and relatives if serving an audience.

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 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 a large skillet over medium-high heat. Stir inside the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in to a bowl and hang up aside.

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