Seared Ribeye Steak Cream Mushroom Sauce Self Proclaimed Foodie

Seared Ribeye Steak Cream Mushroom Sauce Self Proclaimed Foodie Seared Ribeye Steak Cream Mushroom Sauce Self Proclaimed Foodie mushroom sauce for ribeye steak Sousvide Ribeye Steak With Stout Mushroom Sauce Cast Iron Ribeye Steak w/ Red Wine Mushroom Sauce Paleo Recipes. Seared Ribeye Steak Cream Mushroom Sauce Self Proclaimed Foodie Seared Ribeye Steak Cream Mushroom Sauce Self Proclaimed Foodie

mushroom sauce for ribeye steak Seared Ribeye Steak Cream Mushroom Sauce Self Proclaimed Foodie Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in your dinner menu, do this 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 kind of mushroom you wish, or combine a few varieties to get a gourmet touch.

 

Mushrooms are full of nutrients and vitamins along with flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays a huge role in cardiovascular health and can help regulate blood pressure level. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and therefore are full of selenium, an effective antioxidant known to help in reducing potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful 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 a wonderful way to show a regular meat and potatoes meal in to a romantic dinner, and it is sure to impress your guests if serving onlookers.

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 inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and set aside.

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