Rib Eye Steaks With Mushroom Sauce – Do Cooks At Home

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mushroom sauce for ribeye steak Rib Eye Steaks With Mushroom Sauce – Do Cooks At Home Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated 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 as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you want, or combine a number of varieties for a gourmet touch.

 

Mushrooms are abundant in vitamins and nutrients along with flavor. One portobello mushroom has as much potassium like a banana; potassium plays a crucial role in cardiovascular health insurance and can help regulate blood pressure level. Mushrooms may also be full of B vitamins like riboflavin and niacin, and are packed with selenium, a robust antioxidant recognized to lessen the chance of prostate cancer.

Port vino 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 suited to finer dining. In this sauce, it's flavor is carried very well by the mushrooms. This sauce is a fantastic way to turn an every day meat and potatoes meal in a romantic dinner, which is sure to impress your guests if serving onlookers.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or 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 your 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 a very large skillet over medium-high heat. Stir in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet right into a bowl and hang aside.

Pour the port in to 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 actually starts to reduce and take on a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch in the water, and whisk them in the boiling sauce. Stir until the sauce thickens. Remove the skillet from the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back into the sauce.