Morrisons launches heartshaped ‘Sweetheart Steak’ for Valentine’s Day

Morrisons launches heartshaped ‘Sweetheart Steak’ for Valentine’s Day pies Rhis Foodie World mushroom sauce for steak morrisons wine sauce Morrisons: Morrisons The Best Steak Stroganoff 400gProduct Information. pies Rhis Foodie World Morrisons launches heartshaped ‘Sweetheart Steak’ for Valentine’s Day

mushroom sauce for steak morrisons Morrisons launches heartshaped ‘Sweetheart Steak’ for Valentine’s Day Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for a dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is equally 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 few varieties for any gourmet touch.

 

Mushrooms are rich in minerals and vitamins in addition to flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a huge role in cardiovascular health and is shown to help regulate blood pressure. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and are loaded with selenium, a powerful antioxidant seen to reduce potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine available 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 well with the mushrooms. This sauce is the perfect way to make a day to day meat and potatoes meal into a romantic dinner, and it is certain 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 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 realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet right into a bowl and hang up aside.

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