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mushroom steak sauce recipe food network Mushroom And Wine Steak Sauce Recipe Food.com Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition to your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you want, or combine a few varieties to get a gourmet touch.

 

Mushrooms are full of nutrients and vitamins and also flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance can help regulate hypertension. Mushrooms are also full of B vitamins like riboflavin and niacin, and they are filled with selenium, a powerful antioxidant proven to reduce potential risk of cancer of the prostate.

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 suitable for finer dining. In this sauce, it's flavor is carried well from the mushrooms. This sauce is a fantastic way to turn a regular meat and potatoes meal in to a romantic dinner, and it is sure to impress you and your guests 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 even 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 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 inside a large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl and hang 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 prior to the port starts to reduce and accept a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch to the water, and whisk them to the boiling sauce. Stir prior to the sauce thickens. Remove the skillet from your heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back into the sauce.