Ribeye Steak Dinner From Above Stock Photo Image: 46936742

Ribeye Steak Dinner From Above Stock Photo Image: 46936742 Recipe: Ribeye Steak for Two with Mushroom Potato Hash Blue Apron mushroom sauce for grilled ribeye steak Bourbon Mushroom Sauce on Grilled Rib Eye Steak Grilled Ribeye Steak with Herb Butter and Creamy Mushrooms. Recipe: Ribeye Steak for Two with Mushroom Potato Hash Blue Apron Ribeye Steak Dinner From Above Stock Photo Image: 46936742

mushroom sauce for grilled ribeye steak Ribeye Steak Dinner From Above Stock Photo Image: 46936742 Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with nutrients and vitamins in addition to flavor. One portobello mushroom has as much potassium as being a banana; potassium plays an important role in cardiovascular health and is shown to help regulate hypertension. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and are packed with selenium, an effective antioxidant seen to help in reducing the chance of cancer of prostate.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried adequately through the mushrooms. This sauce is a brilliant way to turn an every day meat and potatoes meal in to a romantic dinner, and it is sure to impress 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 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 inside a large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in a bowl and set aside.

Pour the port in the skillet, add the bay leaf if desired, and convey to your 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 in the mustard and broth. Dissolve the cornstarch in the water, and whisk them in the boiling sauce. Stir before sauce thickens. Remove the skillet from your heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back in to the sauce.