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mushroom pepper sauce for steak Sirloin Steak with Mushroom Sauce Salu Salo Recipes Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for 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 in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you wish, or combine several varieties for the gourmet touch.

 

Mushrooms are full of vitamins and minerals as well as flavor. One portobello mushroom has all the potassium like a banana; potassium plays an important role in cardiovascular health insurance is shown to help regulate hypertension. Mushrooms will also be full of B vitamins like riboflavin and niacin, and so are packed with selenium, a robust antioxidant recognized to lessen potential risk of cancer of the prostate.

Port vino is a sweet, red dessert wine available 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 well by the mushrooms. This sauce is a brilliant way to change an everyday meat and potatoes meal in to a romantic dinner, and is also sure to impress you and 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 very large skillet over medium-high heat. Stir inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl as well as set aside.

Pour the port into the skillet, add the bay leaf if desired, and bring to a boil over high heat. Boil for six or seven minutes, or until the port starts to reduce and handle a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch in the water, and whisk them in the boiling sauce. Stir before 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 into the sauce.