Porterhouse Steak With Whisky Mushroom Sauce Recipe — Dishmaps

Porterhouse Steak With Whisky Mushroom Sauce Recipe — Dishmaps 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 Whisky Mushroom Sauce Recipe — Dishmaps

mushroom sauce for porterhouse steak Porterhouse Steak With Whisky Mushroom Sauce Recipe — Dishmaps Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of vitamins and nutrients and also flavor. One portobello mushroom has as much potassium as a banana; potassium plays a huge role in cardiovascular health insurance can help regulate hypertension. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and are full of selenium, a robust antioxidant seen to help reduce potential risk of prostate type of cancer.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried well with the mushrooms. This sauce is a fantastic way to show a regular meat and potatoes meal in to 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 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 realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and set 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 until the port actually starts to reduce and handle a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch in to 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 to the sauce. Stir the cooked mushrooms back into the sauce.