Porterhouse steak with mushroom sauce, prawn sauce, chips and salad. Picture of East Colac

Porterhouse steak with mushroom sauce, prawn sauce, chips and salad. Picture of East Colac Porterhouse Steak With Whisky Mushroom Sauce Recipe — Dishmaps mushroom sauce for porterhouse steak Porterhouse Steak With Whisky Mushroom Sauce Recipe — Dishmaps Porterhouse Steak With Whisky Mushroom Sauce Recipe — Dishmaps. Porterhouse Steak With Whisky Mushroom Sauce Recipe — Dishmaps Porterhouse steak with mushroom sauce, prawn sauce, chips and salad. Picture of East Colac

mushroom sauce for porterhouse steak Porterhouse steak with mushroom sauce, prawn sauce, chips and salad. Picture of East Colac Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for a dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it 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 number of varieties for any gourmet touch.

 

Mushrooms are rich in vitamins and nutrients in addition to flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate blood pressure. Mushrooms can also be full of B vitamins like riboflavin and niacin, and so are filled with selenium, a robust antioxidant seen to help in reducing the chance of prostate type of cancer.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well with the mushrooms. This sauce is a wonderful way to make a regular meat and potatoes meal into a romantic dinner, and it is guaranteed to impress you and your 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 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 the 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 from the skillet right into a bowl and hang up aside.

Pour the port to 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 begins to reduce and take on a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch in to the water, and whisk them in to the boiling sauce. Stir before sauce thickens. Remove the skillet in the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back to the sauce.