Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce Recipe on Closet Cooking

Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce Recipe on Closet Cooking Steak with Creamy Mushroom Peppercorn Sauce Slimming World recipes how to make a nice mushroom sauce for steak AMAZING MUSHROOM STEAK SAUCE TO TRY RIGHT NOW Creamy Steak and Mushrooms. Steak with Creamy Mushroom Peppercorn Sauce Slimming World recipes Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce Recipe on Closet Cooking

how to make a nice mushroom sauce for steak Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce Recipe on Closet Cooking 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 is also just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you wish, or combine a few varieties for the gourmet touch.

 

Mushrooms are full of vitamins and nutrients and also flavor. One portobello mushroom has all the potassium being a banana; potassium plays an important role in cardiovascular health insurance and can help regulate blood pressure. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and they are loaded with selenium, a robust antioxidant recognized to help reduce the chance of cancer of prostate.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is a wonderful way to show a day to day meat and potatoes meal into a romantic dinner, and is certain to impress you and your 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, 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 within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in a bowl as well as set aside.

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