Recipe: Ribeye Steak for Two with Mushroom Potato Hash Blue Apron

Recipe: Ribeye Steak for Two with Mushroom Potato Hash Blue Apron Perfectly Seared Ribeye Steak Creamy Mushrooms Sauce Recipe with Heston Blumenthal Method mushroom sauce for ribeye steak Seared Ribeye Steak Cream Mushroom Sauce Self Proclaimed Foodie Cast Iron Ribeye Steak w/ Red Wine Mushroom Sauce Paleo Recipes. Perfectly Seared Ribeye Steak Creamy Mushrooms Sauce Recipe with Heston Blumenthal Method Recipe: Ribeye Steak for Two with Mushroom Potato Hash Blue Apron

mushroom sauce for ribeye steak Recipe: Ribeye Steak for Two with Mushroom Potato Hash Blue Apron Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for 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 in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you would like, or combine a number of varieties for the gourmet touch.

 

Mushrooms are abundant in vitamins and minerals in addition to flavor. One portobello mushroom has all the potassium as a banana; potassium plays a huge role in cardiovascular health insurance and is shown to help regulate blood pressure. Mushrooms can also be full of B vitamins like riboflavin and niacin, and so are loaded with selenium, a robust antioxidant proven to lessen potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well with the mushrooms. This sauce is a fantastic way to change an everyday meat and potatoes meal in to a romantic dinner, and is also guaranteed to impress you and your guests if serving an audience.

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, in case 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 the large skillet over medium-high heat. Stir inside the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in to a bowl and hang aside.

Pour the port to the skillet, add the bay leaf if desired, and provide to a boil over high heat. Boil for six or seven minutes, or until the port begins to reduce and accept a syrup-like quality. Whisk inside 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 in the sauce. Stir the cooked mushrooms back in to the sauce.