New York Strip Steaks with Whiskey Mushroom Cream Sauce Thatcher Pools and Spas

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mushroom sauce for new york strip steak New York Strip Steaks with Whiskey Mushroom Cream Sauce Thatcher Pools and Spas Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you wish, or combine a couple of varieties for any gourmet touch.

 

Mushrooms are abundant in minerals and vitamins along with flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance has been shown to help regulate hypertension. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and they are filled with selenium, a strong antioxidant proven to help in reducing potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is a brilliant way to turn a regular meat and potatoes meal right into a romantic dinner, which is sure to impress your friends and relatives 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 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 the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in to a bowl and hang aside.

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