Rump Steak, Polenta Chips, Mushroom Sauce Rocket Recipe Gousto

Rump Steak, Polenta Chips, Mushroom Sauce Rocket Recipe Gousto Simon Food Favourites: The Manhattan Lounge: $7 Steak, Sydney 17 June 2009 mushroom sauce for rump steak Rump steak with mushroom sauce and baby potatoes My Food Bag Nadia Lim Recipes Beef Rump Steak with Roast Veggies and Mushroom Sauce. Simon Food Favourites: The Manhattan Lounge: $7 Steak, Sydney 17 June 2009 Rump Steak, Polenta Chips, Mushroom Sauce Rocket Recipe Gousto

mushroom sauce for rump steak Rump Steak, Polenta Chips, Mushroom Sauce Rocket Recipe Gousto 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 just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you would like, or combine a couple of varieties for a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals along with flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a crucial role in cardiovascular health insurance has been shown to help regulate hypertension. Mushrooms are also rich in B vitamins like riboflavin and niacin, and they are full of selenium, a powerful antioxidant proven to lessen the potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is a wonderful way to make a day to day meat and potatoes meal in a romantic dinner, and is also likely 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, 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 inside a large skillet over medium-high heat. Stir inside 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 set aside.

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