RibEye Steaks with Porcini Rub Recipe Food Network

RibEye Steaks with Porcini Rub Recipe Food Network ExquisiteDelicious: Steak With Porcini Mushroom Sauce dried porcini mushroom sauce for steak Going Wild: How to make Porcini rub THE MARY BUFFET: Pan Roasted Rib Steaks with Porcini Rub and Bordelaise Sauce, Duck Fat Fries. ExquisiteDelicious: Steak With Porcini Mushroom Sauce RibEye Steaks with Porcini Rub Recipe Food Network

dried porcini mushroom sauce for steak RibEye Steaks with Porcini Rub Recipe Food Network Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in nutrients and vitamins in addition to flavor. One portobello mushroom has just as much potassium as a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate blood pressure. Mushrooms are also rich in B vitamins like riboflavin and niacin, and so are full of selenium, a powerful antioxidant seen to lessen the potential risk of prostate type of cancer.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is a wonderful way to turn an every day meat and potatoes meal right into a romantic dinner, and is also 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 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 in 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 to a bowl as well as set aside.

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