Salisbury Steak with Mushroom and Wine Sauce

Salisbury Steak with Mushroom and Wine Sauce delectabelle.com A Delicious Evening at Brix American Bistro mushroom port wine sauce for steak port wine mushroom sauce steak Mushroom and Worcestershire Sauce Glaze for Steak Recipe Food Network. delectabelle.com A Delicious Evening at Brix American Bistro Salisbury Steak with Mushroom and Wine Sauce

mushroom port wine sauce for steak Salisbury Steak with Mushroom and Wine Sauce Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in vitamins and minerals along with flavor. One portobello mushroom has as much potassium like a banana; potassium plays a crucial role in cardiovascular health and can help regulate hypertension. Mushrooms can also be full of B vitamins like riboflavin and niacin, and therefore are full of selenium, an effective antioxidant known to help in reducing the chance of prostate type of cancer.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried adequately through the mushrooms. This sauce is a fantastic way to show a day to day meat and potatoes meal into 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 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 within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in to a bowl and set aside.

Pour the port in the skillet, add the bay leaf if desired, and produce to some boil over high heat. Boil for six or seven minutes, or until the port begins to reduce and handle a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch in the water, and whisk them to the boiling sauce. Stir prior to the sauce thickens. Remove the skillet in 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 to the sauce.