Morrisons: Morrisons Mushroom Stroganoff 400gProduct Information

Morrisons: Morrisons Mushroom Stroganoff 400gProduct Information This food has been recalled by Aldi, Birds Eye, Morrisons and Sainsburys StokeonTrent Live mushroom sauce for steak morrisons twarhlaland: August 2013 5281 Seafood, Steakhouse and Bar 13 Photos 43 Reviews American New 14011 W Quincy Ave . This food has been recalled by Aldi, Birds Eye, Morrisons and Sainsburys StokeonTrent Live Morrisons: Morrisons Mushroom Stroganoff 400gProduct Information

mushroom sauce for steak morrisons Morrisons: Morrisons Mushroom Stroganoff 400gProduct Information Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in vitamins and minerals along with flavor. One portobello mushroom has as much potassium being a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate hypertension. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and so are full of selenium, a strong antioxidant proven to help reduce potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is the perfect way to make an every day meat and potatoes meal right into a romantic dinner, and it is certain 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 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 the lighter flavor is desired)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon cold butter (optional; use for richer results)

Melt two tablespoons of butter inside 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 of your skillet right into 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 prior to the port actually starts to reduce and take on a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch in the water, and whisk them into the boiling sauce. Stir prior to the sauce thickens. Remove the skillet from your heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back in the sauce.