MUSHROOM SAUCE This sauce is very tasty and is nice served over chicken breasts, hamburger

MUSHROOM SAUCE This sauce is very tasty and is nice served over chicken breasts, hamburger Mushroom, sauce, mustard Tarragon Pork Steaks with Mushroom Mustard Sauce Image 9 mushroom sauce for steak with mustard Angus Rib Steaks Napped with Oyster Mushroom Sauce Annes Kitchen: Turkey steaks with Mushroom and Mustard sauce. Mushroom, sauce, mustard Tarragon Pork Steaks with Mushroom Mustard Sauce Image 9 MUSHROOM SAUCE This sauce is very tasty and is nice served over chicken breasts, hamburger

mushroom sauce for steak with mustard MUSHROOM SAUCE This sauce is very tasty and is nice served over chicken breasts, hamburger Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for a dinner menu, try this 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 any sort of mushroom you'd like, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are abundant in nutrients and vitamins along with flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays an important role in cardiovascular health and has been shown to help regulate blood pressure levels. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and are filled with selenium, a strong antioxidant recognized to reduce the risk of cancer of prostate.

Port vino is a sweet, red dessert wine accessible 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 adequately with the mushrooms. This sauce is a wonderful way to make a regular meat and potatoes meal in to a romantic dinner, and is also likely to impress your guests if serving onlookers.

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 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 very 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 of the skillet right into a bowl and set 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 port actually starts to reduce and accept a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch in to the water, and whisk them into the boiling sauce. Stir prior to the sauce thickens. Remove the skillet in the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back into the sauce.