Shiitake Mushroom Sauce for Steak

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shiitake mushroom cream sauce for steak Shiitake Mushroom Sauce for Steak Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you want, or combine a couple of varieties for a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals in addition to flavor. One portobello mushroom has all the potassium as a banana; potassium plays a huge role in cardiovascular health insurance and has been shown to help regulate hypertension. Mushrooms will also be full of B vitamins like riboflavin and niacin, and are full of selenium, a powerful antioxidant known to lessen the potential risk of cancer of prostate.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is a wonderful way to make a day to day meat and potatoes meal right into a romantic dinner, which is guaranteed to impress your invited guests if serving a large group.

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 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 large skillet over medium-high heat. Stir in 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 bring with a boil over high heat. Boil for six or seven minutes, or prior to 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 before sauce thickens. Remove the skillet from the 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.