New York Strip Steak with Creamy Mushroom Leek Sauce {Plus Wheatsville Coop Gift Card Giveaway

New York Strip Steak with Creamy Mushroom Leek Sauce {Plus Wheatsville Coop Gift Card Giveaway New York Strip Steak with Creamy Mushroom Leek Sauce {Plus Wheatsville Coop Gift Card Giveaway mushroom sauce for new york strip steak Piedmontese.com New York Strip Skillet Steaks With Dijon Mushroom Sauce Recipe New York Strip Steak with Red Wine Mushroom Ragout Hestan Cue. New York Strip Steak with Creamy Mushroom Leek Sauce {Plus Wheatsville Coop Gift Card Giveaway New York Strip Steak with Creamy Mushroom Leek Sauce {Plus Wheatsville Coop Gift Card Giveaway

mushroom sauce for new york strip steak New York Strip Steak with Creamy Mushroom Leek Sauce {Plus Wheatsville Coop Gift Card Giveaway Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated 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 it is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you'd like, or combine several varieties for a gourmet touch.

 

Mushrooms are rich in vitamins and minerals along with flavor. One portobello mushroom has all the potassium like a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure. Mushrooms are also rich in B vitamins like riboflavin and niacin, and therefore are filled with selenium, a powerful antioxidant seen to help reduce the potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is the perfect way to turn a day to day meat and potatoes meal in to a romantic dinner, and is also likely to impress 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 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, 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 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 from the skillet right into a bowl and hang aside.

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