Portobello Mushroom Steaks With Cheesy Rosemary Polenta [Vegan, GlutenFree] One Green

Portobello Mushroom Steaks With Cheesy Rosemary Polenta [Vegan, GlutenFree] One Green Portobello Mushroom Sauce Recipe Allrecipes.com portobello mushroom sauce for steak Portobello Steaks Cearas Kitchen Portobello Mushroom quot;Steaksquot; with Peppers and Onions Clean Eating Veggie Girl. Portobello Mushroom Sauce Recipe Allrecipes.com Portobello Mushroom Steaks With Cheesy Rosemary Polenta [Vegan, GlutenFree] One Green

portobello mushroom sauce for steak Portobello Mushroom Steaks With Cheesy Rosemary Polenta [Vegan, GlutenFree] One Green Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in nutrients and vitamins and also flavor. One portobello mushroom has as much potassium as a banana; potassium plays an important role in cardiovascular health insurance and is shown to help regulate blood pressure level. Mushrooms are also rich in B vitamins like riboflavin and niacin, and they are full of selenium, a robust antioxidant proven to lessen the chance of cancer of prostate.

Port wine is a sweet, red dessert wine for sale 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 very well through the mushrooms. This sauce is the perfect way to make a day to day meat and potatoes meal in to a romantic dinner, which 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 possibly 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 very 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 in to a bowl and hang up 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 begins to reduce and handle a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch into the water, and whisk them in to the boiling sauce. Stir before 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 into the sauce.