Ravioli Filled With Beef, Pork And Mushrooms Royalty Free Stock Photos Image: 33731518

Ravioli Filled With Beef, Pork And Mushrooms Royalty Free Stock Photos Image: 33731518 Pan Seared Steak with Creamy Mushroom Sauce 30Min Steak Dinner Recipe! mushroom sauce for beef ravioli Ravioli with creamy Swiss mushroom and thyme sauce Ti Zouk Café « Pegs Blog. Pan Seared Steak with Creamy Mushroom Sauce 30Min Steak Dinner Recipe! Ravioli Filled With Beef, Pork And Mushrooms Royalty Free Stock Photos Image: 33731518

mushroom sauce for beef ravioli Ravioli Filled With Beef, Pork And Mushrooms Royalty Free Stock Photos Image: 33731518 Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for a dinner menu, make this happen 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 any type of mushroom you wish, or combine a number of varieties for the gourmet touch.

 

Mushrooms are abundant with vitamins and nutrients and also flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate blood pressure levels. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a strong antioxidant known to help in reducing the risk of cancer of the prostate.

Port wines are a sweet, red dessert wine accessible 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 perfectly by the mushrooms. This sauce is a wonderful way to make an every day meat and potatoes meal in to a romantic dinner, and it is guaranteed to impress your friends and relatives 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 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 large skillet over medium-high heat. Stir inside shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl as well as set aside.

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