Smoky Maple Steak with Sautéed Mushrooms Eat In Eat Out

Smoky Maple Steak with Sautéed Mushrooms Eat In Eat Out Video: Sauteed Mushroom Butter Sauce to Go With a Steak eHow sauteed mushroom sauce for steak 25+ best ideas about Sauteed mushrooms on Pinterest Mushroom recipes, Garlic butter steak and Steakhouse Sautéed Mushrooms Plain Chicken. Video: Sauteed Mushroom Butter Sauce to Go With a Steak eHow Smoky Maple Steak with Sautéed Mushrooms Eat In Eat Out

sauteed mushroom sauce for steak Smoky Maple Steak with Sautéed Mushrooms Eat In Eat Out Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for a dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you wish, or combine several varieties for a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals in addition to flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays an important role in cardiovascular health and is shown to help regulate blood pressure level. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and so are full of selenium, a strong antioxidant known to help in reducing the risk of prostate type of cancer.

Port wines are 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 through the mushrooms. This sauce is the perfect way to make an every day meat and potatoes meal in to a romantic dinner, which is sure to impress your invited guests if serving an audience.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or perhaps 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 the large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and hang aside.

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