Sirloin Steak with Wild Mushroom Sauce Recipe found here. pigpigscorner Flickr

Sirloin Steak with Wild Mushroom Sauce Recipe found here. pigpigscorner Flickr Sirloin with Mushroom Sauce Recipe Taste of Home mushroom sauce for sirloin steak Sirloin Steak with Mushroom Sauce Franz Deli Resep Sirloin Steak dan Mushroom Sauce Vidio.com. Sirloin with Mushroom Sauce Recipe Taste of Home Sirloin Steak with Wild Mushroom Sauce Recipe found here. pigpigscorner Flickr

mushroom sauce for sirloin steak Sirloin Steak with Wild Mushroom Sauce Recipe found here. pigpigscorner Flickr Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is just like 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 to get a gourmet touch.

 

Mushrooms are rich in vitamins and minerals as well as flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays a huge role in cardiovascular health and can help regulate blood pressure. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and they are filled with selenium, a robust antioxidant known to lessen potential risk of prostate cancer.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is a wonderful way to show an everyday meat and potatoes meal in to a romantic dinner, and is certain to impress your friends and relatives 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 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, in case a lighter flavor is desired)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon cold butter (optional; use for richer results)

Melt two tablespoons of butter inside 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 out from the skillet into a bowl as well as set aside.

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