Pork Burger Steak with Mushroom Gravy Recipe Panlasang Pinoy

Pork Burger Steak with Mushroom Gravy Recipe Panlasang Pinoy Paleo Beef Patties with Mushroom Wine Sauce mushroom sauce for beef patty Beef Patties A La Creme Hakkebøf a la creme Translations of Danish Recipes Italian Beef Patties with Balsamic Onion Mushroom Sauce on Texas Toast. Paleo Beef Patties with Mushroom Wine Sauce Pork Burger Steak with Mushroom Gravy Recipe Panlasang Pinoy

mushroom sauce for beef patty Pork Burger Steak with Mushroom Gravy Recipe Panlasang Pinoy Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition to your dinner menu, do that 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 any sort of mushroom you want, or combine several varieties for a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals as well as flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays a huge role in cardiovascular health insurance and has been shown to help regulate blood pressure level. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and are full of selenium, a strong antioxidant known to lessen the potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried adequately by the mushrooms. This sauce is a wonderful way to change a day to day meat and potatoes meal into a romantic dinner, and is sure to impress your guests if serving onlookers.

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 a large skillet over medium-high heat. Stir inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl as well as set aside.

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