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mushroom sauce for steak resep Resep Resep Menu MPASI 9m+ Chicken Steak With Mushroom Sauce oleh Hana Priskila Cookpad 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 it is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you would like, or combine a couple of varieties to get a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals as well as flavor. One portobello mushroom has all the potassium like a banana; potassium plays an important role in cardiovascular health and is shown to help regulate blood pressure level. Mushrooms are also rich in B vitamins like riboflavin and niacin, and are filled with selenium, a strong antioxidant recognized to lessen the risk of prostate cancer.

Port wine is a sweet, red dessert wine for sale in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is the perfect way to show a day to day meat and potatoes meal right into a romantic dinner, and is also sure to impress you and your guests 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 even 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 inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and hang up aside.

Pour the port in to the skillet, add the bay leaf if desired, and bring with a boil over high heat. Boil for six or seven minutes, or before the port starts to reduce and accept a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch in to the water, and whisk them in the boiling sauce. Stir before the sauce thickens. Remove the skillet from your 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.