Prime Ribeye Steak with Shiitake Mushrooms and Asparagus with Hollandaise

Prime Ribeye Steak with Shiitake Mushrooms and Asparagus with Hollandaise Angus Fergusson shiitake mushroom sauce for steak Prime Ribeye Steak with Shiitake Mushrooms and Asparagus with Hollandaise Shared steak with shiitake mushroom sauce: Day 14 Chatelaine. Angus Fergusson Prime Ribeye Steak with Shiitake Mushrooms and Asparagus with Hollandaise

shiitake mushroom sauce for steak Prime Ribeye Steak with Shiitake Mushrooms and Asparagus with Hollandaise Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition to your dinner menu, do this 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 kind of mushroom you want, or combine a couple of varieties for the gourmet touch.

 

Mushrooms are full of nutrients and vitamins along with flavor. One portobello mushroom has just as much potassium being a banana; potassium plays a crucial role in cardiovascular health insurance and is shown to help regulate blood pressure level. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and are loaded with selenium, a strong antioxidant proven to reduce the risk of cancer of the prostate.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried adequately through the mushrooms. This sauce is a wonderful way to make a regular meat and potatoes meal in to a romantic dinner, and it is certain to impress you and 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 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 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 very large skillet over medium-high heat. Stir inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in to a bowl as well as set aside.

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