Steak dinner with sauteed mushrooms Tiny Perfect Bites

Steak dinner with sauteed mushrooms Tiny Perfect Bites The Best Sautéed Mushrooms Recipe A Spicy Perspective sauteed mushroom sauce for steak Steak with Sauteed Mushrooms and Chianti Caramel Sauce bell alimento bell alimento Pepper Steak w/Cognac Cream Sauce Topped with Sauteed Mushrooms and Roasted Cherry Tomatoes . The Best Sautéed Mushrooms Recipe A Spicy Perspective Steak dinner with sauteed mushrooms Tiny Perfect Bites

sauteed mushroom sauce for steak Steak dinner with sauteed mushrooms Tiny Perfect Bites Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in vitamins and nutrients as well as flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays a crucial role in cardiovascular health insurance can help regulate blood pressure levels. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and so are filled with selenium, a powerful antioxidant known to reduce the risk of prostate cancer.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is the perfect way to turn an everyday meat and potatoes meal into a romantic dinner, which is certain to impress your 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 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 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 in the shallots, and cook until realize 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 into the skillet, add the bay leaf if desired, and bring to your boil over high heat. Boil for six or seven minutes, or before port starts to reduce and undertake a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch into the water, and whisk them to the boiling sauce. Stir before sauce thickens. Remove the skillet from the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in the sauce.