Shiitake Mushroom Steak with PonzuJapanese citrus soy sauce Butter Sauce Happiness From My

Shiitake Mushroom Steak with PonzuJapanese citrus soy sauce Butter Sauce Happiness From My Angus Fergusson shiitake mushroom sauce for steak Pan Seared Tuna Steak with Shiitake Coconut Cream Sauce FM Zuzka Light Hoisin Beef with Shiitake Mushroom Sauce Recipe Allrecipes.com. Angus Fergusson Shiitake Mushroom Steak with PonzuJapanese citrus soy sauce Butter Sauce Happiness From My

shiitake mushroom sauce for steak Shiitake Mushroom Steak with PonzuJapanese citrus soy sauce Butter Sauce Happiness From My Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for a dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is 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 a couple of varieties for a gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins as well as flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a crucial role in cardiovascular health and can help regulate blood pressure level. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and are full of selenium, a powerful antioxidant proven to reduce the chance of prostate type of cancer.

Port wines are 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 a fantastic way to show an every day meat and potatoes meal into a romantic dinner, and it is certain 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 possibly 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 within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and set aside.

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