Morrison Hotel The Hungry Bon Vivant

Morrison Hotel The Hungry Bon Vivant Hungry Kittens: Morrison Hotel for Dinner mushroom sauce for steak morrisons Frozen Archives Fry Family Food Hungry Kittens: Morrison Hotel for Dinner. Hungry Kittens: Morrison Hotel for Dinner Morrison Hotel The Hungry Bon Vivant

mushroom sauce for steak morrisons Morrison Hotel The Hungry Bon Vivant Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition to your dinner menu, do this 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 any type of mushroom you want, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins as well as flavor. One portobello mushroom has just as much potassium being a banana; potassium plays a crucial role in cardiovascular health insurance and is shown to help regulate blood pressure level. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and therefore are filled with selenium, a strong antioxidant recognized to help reduce the risk of cancer of the 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 suitable for finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is a wonderful way to turn a regular meat and potatoes meal in to a romantic dinner, and it is likely to impress your invited guests if serving a large group.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or possibly 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 very 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 from the skillet in to a bowl as well as set aside.

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