Scallops Of Veal With Porcini Stock Photo Image of steak, porcini: 51935084

Scallops Of Veal With Porcini Stock Photo Image of steak, porcini: 51935084 Tonights Dinner: Wild Mushroom Agnolotti with Creamy TomatoPorcini Sauce porcini mushroom sauce for steak Gourmet recipe: Ostrich steaks with porcini mushrooms Brunch etc.: Steak with porcini mushroom cream sauce and pommes dauphinoise. Tonights Dinner: Wild Mushroom Agnolotti with Creamy TomatoPorcini Sauce Scallops Of Veal With Porcini Stock Photo Image of steak, porcini: 51935084

porcini mushroom sauce for steak Scallops Of Veal With Porcini Stock Photo Image of steak, porcini: 51935084 Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition in 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 just as 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 a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals along with flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays a huge role in cardiovascular health insurance has been shown to help regulate blood pressure levels. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and they are loaded with selenium, a robust antioxidant proven to lessen the chance 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 fitted to finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is a wonderful way to change an every day meat and potatoes meal into a romantic dinner, which is sure 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 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 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 realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl as well as set aside.

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