Sirloin Steaks with Mushroom Marsala Sauce Wegmans

Sirloin Steaks with Mushroom Marsala Sauce Wegmans Sirloin Steak with Mushroom Sauce mushroom sauce for sirloin steak Baldini Restaurant Toronto, ON OpenTable Grilled Sirloin Steak with MushroomWine Sauce Recipe. Sirloin Steak with Mushroom Sauce Sirloin Steaks with Mushroom Marsala Sauce Wegmans

mushroom sauce for sirloin steak Sirloin Steaks with Mushroom Marsala Sauce Wegmans Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in nutrients and vitamins as well as flavor. One portobello mushroom has as much potassium as a banana; potassium plays an important role in cardiovascular health insurance and is shown to help regulate hypertension. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and are full of selenium, an effective antioxidant seen to help in reducing the risk of prostate type of cancer.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately from the mushrooms. This sauce is a wonderful way to make an everyday meat and potatoes meal in a romantic dinner, and is also sure to impress you and your 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 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 in the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl as well as set aside.

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