Steak and Mushroom Topping Recipe Paula Deen Food Network

Steak and Mushroom Topping Recipe Paula Deen Food Network Tenderloin Steaks With Mushroom, Marsala Sauce Recipe Food.com mushroom sauce for steak food network Filet Mignon with Mushroom Red Wine Sauce Recipe Katie Lee Food Network Steak with red wine and mushroom sauce recipe Food To Love. Tenderloin Steaks With Mushroom, Marsala Sauce Recipe Food.com Steak and Mushroom Topping Recipe Paula Deen Food Network

mushroom sauce for steak food network Steak and Mushroom Topping Recipe Paula Deen Food Network 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 is also just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine several varieties to get a gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins as well as flavor. One portobello mushroom has as much potassium being a banana; potassium plays a huge role in cardiovascular health and is shown to help regulate blood pressure levels. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and are full of selenium, a robust antioxidant seen to help in reducing the potential risk of prostate type of cancer.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is a fantastic way to show a day to day meat and potatoes meal into a romantic dinner, and is also guaranteed 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 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, if 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 in the large skillet over medium-high heat. Stir inside the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet right into a bowl and hang aside.

Pour the port into the skillet, add the bay leaf if desired, and produce to your boil over high heat. Boil for six or seven minutes, or before the port begins to reduce and accept a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch into the water, and whisk them in 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 the sauce. Stir the cooked mushrooms back into the sauce.