Philly Cheese Steak – Vegan – Vegan Rescue

Philly Cheese Steak – Vegan – Vegan Rescue Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites mushroom sauce for steak with philadelphia Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites Peppered steak with creamy mushroom sauce. Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites Philly Cheese Steak – Vegan – Vegan Rescue

mushroom sauce for steak with philadelphia Philly Cheese Steak – Vegan – Vegan Rescue Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with minerals and vitamins and also flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a crucial role in cardiovascular health and has been shown to help regulate blood pressure level. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and therefore are packed with selenium, a powerful antioxidant recognized to help in reducing the chance of cancer of the 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 by the mushrooms. This sauce is a wonderful way to turn an every day meat and potatoes meal right into a romantic dinner, and it is guaranteed 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 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 inside shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in a bowl and hang aside.

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