portobello mushroom sauce steak

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portobello mushroom sauce for steak portobello mushroom sauce steak Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for a dinner menu, try this 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 would like, or combine a couple of varieties for a gourmet touch.

 

Mushrooms are abundant with vitamins and minerals and also flavor. One portobello mushroom has all the potassium as being a banana; potassium plays an important role in cardiovascular health insurance and is shown to help regulate hypertension. Mushrooms are also rich in B vitamins like riboflavin and niacin, and they are filled with selenium, a robust antioxidant recognized to help in reducing the chance of cancer of prostate.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried well with the mushrooms. This sauce is a wonderful way to turn a regular meat and potatoes meal in to a romantic dinner, and is guaranteed to impress your invited 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 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 a 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 in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and hang aside.

Pour the port in to the skillet, add the bay leaf if desired, and provide to a boil over high heat. Boil for six or seven minutes, or before the port actually starts to reduce and accept a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch in to the water, and whisk them in 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 to the sauce.