Seared Steaks with Porcini Mushroom Cream Sauce Recipe Grace Parisi Food Wine

Seared Steaks with Porcini Mushroom Cream Sauce Recipe Grace Parisi Food Wine Steaks with Mushroom Gravy Recipe BettyCrocker.com mushroom sauce for steak with philadelphia Steaks with Mushroom Sauce Recipe Taste of Home Steak with Mushroom Sauce. Steaks with Mushroom Gravy Recipe BettyCrocker.com Seared Steaks with Porcini Mushroom Cream Sauce Recipe Grace Parisi Food Wine

mushroom sauce for steak with philadelphia Seared Steaks with Porcini Mushroom Cream Sauce Recipe Grace Parisi Food Wine 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, which is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you'd like, or combine a couple of varieties for a gourmet touch.

 

Mushrooms are abundant in vitamins and nutrients as well as flavor. One portobello mushroom has all the potassium as a banana; potassium plays a huge role in cardiovascular health insurance and can help regulate blood pressure level. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and therefore are loaded with selenium, an effective antioxidant recognized to help in reducing the risk of prostate cancer.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is a brilliant way to make a regular meat and potatoes meal into a romantic dinner, and it is sure to impress your friends and relatives 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 the 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 linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet into a bowl and hang aside.

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