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Recipe Search Results Nigellas Recipes Nigella Lawson King Mushroom Steak Vegetarian Steak and Mashed Potato @ Not Quite Nigella mushroom sauce for steak nigella Steak with tarragon and mushroom sauce The Happy Foodie Shrinking Single Delicious recipes for one. Mainly skinny with a pinch of chocolate. King Mushroom Steak Vegetarian Steak and Mashed Potato @ Not Quite Nigella Recipe Search Results Nigellas Recipes Nigella Lawson

mushroom sauce for steak nigella Recipe Search Results Nigellas Recipes Nigella Lawson Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition to your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine several varieties for a gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins in addition to flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays an important role in cardiovascular health insurance and can help regulate blood pressure level. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and so are loaded with selenium, a powerful antioxidant recognized to help in reducing the potential risk of cancer of the prostate.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is a brilliant way to change a regular meat and potatoes meal in a romantic dinner, and is also sure 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, 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 inside a 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 your skillet right into 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 prior to the port actually starts to reduce and accept a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch to the water, and whisk them in the boiling sauce. Stir before sauce thickens. Remove the skillet from the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back in the sauce.