Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites

Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites Pan Seared Steak and Mushroom Sauce – fastPaleo mushroom pan sauce for steak The Cooking Academic: Steaks with Simple Mushroom Pan Sauce Pan Seared Steak with Creamy Mushroom Sauce 30Min Steak Dinner Recipe!. Pan Seared Steak and Mushroom Sauce – fastPaleo Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites

mushroom pan sauce for steak Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for a dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you want, or combine a number of varieties for any gourmet touch.

 

Mushrooms are abundant in nutrients and vitamins and also flavor. One portobello mushroom has as much potassium like a banana; potassium plays a crucial role in cardiovascular health and can help regulate blood pressure level. Mushrooms will also be full of B vitamins like riboflavin and niacin, and so are packed with selenium, a robust antioxidant seen to help in reducing the chance of prostate cancer.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well by the mushrooms. This sauce is a wonderful way to make a day to day meat and potatoes meal in to a romantic dinner, and is certain to impress your invited guests if serving an audience.

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 the large skillet over medium-high heat. Stir within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet right into a bowl and hang up aside.

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