RECIPE: Sirloin Steak with Mushroom Sauce News Pronto Fine Foods And Liquor

RECIPE: Sirloin Steak with Mushroom Sauce News Pronto Fine Foods And Liquor Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites mushroom sauce recipe for steak thermomix Chasseur French cuisine Recette, Sauces, Thermomix Steak with reducedfat creamy mushroom sauce. Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites RECIPE: Sirloin Steak with Mushroom Sauce News Pronto Fine Foods And Liquor

mushroom sauce recipe for steak thermomix RECIPE: Sirloin Steak with Mushroom Sauce News Pronto Fine Foods And Liquor Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in nutrients and vitamins in addition to flavor. One portobello mushroom has just as much potassium like a banana; potassium plays an important role in cardiovascular health and has been shown to help regulate blood pressure levels. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and are filled with selenium, a robust antioxidant recognized to help reduce the potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine obtainable 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 very well with the mushrooms. This sauce is a fantastic way to turn an every day meat and potatoes meal right into a romantic dinner, and is also 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 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, 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 linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in a bowl and hang aside.

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