Mushroom, Leek and Tarragon Pasta Gordon Ramsay YouTube

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mushroom sauce recipe for steak gordon ramsay Mushroom, Leek and Tarragon Pasta Gordon Ramsay YouTube Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of nutrients and vitamins and also flavor. One portobello mushroom has as much potassium like a banana; potassium plays a crucial role in cardiovascular health and has been shown to help regulate blood pressure. Mushrooms are also rich in B vitamins like riboflavin and niacin, and are full of selenium, a powerful antioxidant recognized to help in reducing the risk of prostate cancer.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is a brilliant way to turn a regular meat and potatoes meal into a romantic dinner, and is also 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 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 shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in a bowl and hang up aside.

Pour the port into the skillet, add the bay leaf if desired, and convey to a boil over high heat. Boil for six or seven minutes, or before the port actually starts to reduce and take on a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch to the water, and whisk them in 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 the sauce. Stir the cooked mushrooms back in the sauce.