Mushroom Sauce by Melinda Hutchison. A Thermomix ® recipe in the category Sauces, dips spreads

Mushroom Sauce by Melinda Hutchison. A Thermomix ® recipe in the category Sauces, dips spreads Steaks with Mushroom Sauce for 2 Recipe Taste of Home mushroom sauce recipe for steak thermomix Pan Seared Steak with Creamy Mushroom Sauce 30Min Steak Dinner Recipe! Cate Can Cook, So Can You!!: Prosciutto Steaks with Creamy Mushroom Sauce. Steaks with Mushroom Sauce for 2 Recipe Taste of Home Mushroom Sauce by Melinda Hutchison. A Thermomix ® recipe in the category Sauces, dips spreads

mushroom sauce recipe for steak thermomix Mushroom Sauce by Melinda Hutchison. A Thermomix ® recipe in the category Sauces, dips spreads Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for 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 also just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you want, or combine several varieties for the gourmet touch.

 

Mushrooms are abundant with vitamins and minerals and also flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate hypertension. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and they are loaded with selenium, an effective antioxidant seen to lessen the risk of prostate 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 suitable for finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is a brilliant way to make an everyday meat and potatoes meal in a romantic dinner, and is certain to impress you and your guests if serving a crowd.

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, 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 the large skillet over medium-high heat. Stir inside the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and hang up aside.

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