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Open Faced Hamburger On Bun French Stock Photo 3516520 Shutterstock Country Fried Steak With Mushroom Gravy Recipe CDKitchen.com mushroom sauce for steak with chicken stock Chicken Steak With Mushroom Sauce Stock Photos Image: 26961743 Country Fried Steak With Mushroom Gravy Recipe CDKitchen.com. Country Fried Steak With Mushroom Gravy Recipe CDKitchen.com Open Faced Hamburger On Bun French Stock Photo 3516520 Shutterstock

mushroom sauce for steak with chicken stock Open Faced Hamburger On Bun French Stock Photo 3516520 Shutterstock Elegant Port Wine Mushroom Sauce

If you're looking for a stylish 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, which 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 a number of varieties for a gourmet touch.

 

Mushrooms are rich in minerals and vitamins and also flavor. One portobello mushroom has as much potassium being a banana; potassium plays an important role in cardiovascular health insurance and can help regulate hypertension. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a strong antioxidant seen to help reduce potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately through the mushrooms. This sauce is the perfect way to turn a regular meat and potatoes meal in a romantic dinner, and is guaranteed 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 even 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 the large skillet over medium-high heat. Stir in the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet into a bowl and hang aside.

Pour the port into the skillet, add the bay leaf if desired, and provide to your boil over high heat. Boil for six or seven minutes, or before the port actually starts to reduce and undertake 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 from your heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back into the sauce.