Sautéed Mushrooms with Garlic Butter Rachel Cooks®

Sautéed Mushrooms with Garlic Butter Rachel Cooks® Best 25+ Sauteed mushrooms for steak ideas on Pinterest Sauteed mushrooms, Mushroom recipes sauteed mushroom sauce for steak ThymeRubbed Steaks with Sauteed Mushrooms Recipe Allrecipes.com Pan Seared Steaks with Sauteed Mushrooms and Roasted Garlic Gorgonzola Butter Recipe on Closet . Best 25+ Sauteed mushrooms for steak ideas on Pinterest Sauteed mushrooms, Mushroom recipes Sautéed Mushrooms with Garlic Butter Rachel Cooks®

sauteed mushroom sauce for steak Sautéed Mushrooms with Garlic Butter Rachel Cooks® Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition in your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is 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 few varieties for the gourmet touch.

 

Mushrooms are abundant in vitamins and minerals as well as flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays a crucial role in cardiovascular health insurance and has been shown to help regulate hypertension. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and so are filled with selenium, a strong antioxidant known to help in reducing the risk of cancer of the prostate.

Port vino is a sweet, red dessert wine obtainable 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 by the mushrooms. This sauce is the perfect way to turn a regular meat and potatoes meal in to a romantic dinner, which is likely to impress your invited guests if serving an audience.

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 in a very large skillet over medium-high heat. Stir within the 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 hang up aside.

Pour the port in to the skillet, add the bay leaf if desired, and bring to some boil over high heat. Boil for six or seven minutes, or before the port actually 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 to 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 into the sauce. Stir the cooked mushrooms back to the sauce.