Mushroom sauce

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

 

Mushrooms are abundant in nutrients and vitamins as well as flavor. One portobello mushroom has all the potassium as a banana; potassium plays an important role in cardiovascular health and has been shown to help regulate blood pressure level. Mushrooms will also be full of B vitamins like riboflavin and niacin, and are packed with selenium, a powerful antioxidant seen to help in reducing the potential 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 perfectly through the mushrooms. This sauce is a fantastic way to make an every day meat and potatoes meal in a romantic dinner, and is likely to impress your friends and relatives 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, 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 in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and set 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 port begins to reduce and accept a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch in the water, and whisk them to the boiling sauce. Stir before sauce thickens. Remove the skillet in the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back in to the sauce.