Portobello mushroom steak and polenta chips with béarnaise sauce {vegetarian, gluten free

Portobello mushroom steak and polenta chips with béarnaise sauce {vegetarian, gluten free Steak with Mushroom Sauce recipe All recipes UK portobello mushroom sauce for steak Mushroom and Worcestershire Sauce Glaze for Steak Recipe Food Network Portobello Mushroom quot;Steaksquot; with Peppers and Onions Clean Eating Veggie Girl. Steak with Mushroom Sauce recipe All recipes UK Portobello mushroom steak and polenta chips with béarnaise sauce {vegetarian, gluten free

portobello mushroom sauce for steak Portobello mushroom steak and polenta chips with béarnaise sauce {vegetarian, gluten free Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you'd like, or combine several varieties for any gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins in addition to flavor. One portobello mushroom has just as much potassium being a banana; potassium plays a huge role in cardiovascular health insurance and can help regulate blood pressure. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and they are full of selenium, a powerful antioxidant known to lessen the potential risk of prostate cancer.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately from the mushrooms. This sauce is a brilliant way to turn an every day meat and potatoes meal right into a romantic dinner, and is certain to impress your guests if serving a large group.

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 very large skillet over medium-high heat. Stir within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and hang up aside.

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