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mushroom sauce for steak resep Resep Tenderloin Steak with Blackpepper Mushroom Sauce oleh Hoola Kitchen Cookpad Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for your 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 equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you'd like, or combine several varieties to get a gourmet touch.

 

Mushrooms are abundant in minerals and vitamins in addition to flavor. One portobello mushroom has as much potassium as a banana; potassium plays a huge role in cardiovascular health and has been shown to help regulate blood pressure level. Mushrooms are also full of B vitamins like riboflavin and niacin, and they are full of selenium, an effective antioxidant recognized to reduce the potential 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 worthy of finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is a wonderful way to turn a regular meat and potatoes meal right into a romantic dinner, and 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 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 in the large skillet over medium-high heat. Stir within 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 the skillet, add the bay leaf if desired, and convey with a boil over high heat. Boil for six or seven minutes, or prior to the port starts to reduce and take on a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch to the water, and whisk them into the boiling sauce. Stir prior to the sauce thickens. Remove the skillet in the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back into the sauce.