Roast Lamb Chops with Mushroom Truffle Sauce Beef Veal Pork Lamb Pinterest Truffles

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truffle mushroom sauce for steak Roast Lamb Chops with Mushroom Truffle Sauce Beef Veal Pork Lamb Pinterest Truffles Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with vitamins and minerals along with flavor. One portobello mushroom has as much potassium like a banana; potassium plays an important role in cardiovascular health insurance is shown to help regulate blood pressure levels. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and they are loaded with selenium, an effective antioxidant proven to lessen potential risk of prostate cancer.

Port wines are 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 from the mushrooms. This sauce is a wonderful way to show an everyday meat and potatoes meal in to a romantic dinner, and it is 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 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 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 in the large skillet over medium-high heat. Stir within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and hang aside.

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