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truffle mushroom sauce for steak Steak, Mushroom Truffle Pie Turners Pies Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition to your dinner menu, do 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 would like, or combine a number of varieties for a gourmet touch.

 

Mushrooms are full of nutrients and vitamins along with flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays a crucial role in cardiovascular health and is shown to help regulate blood pressure level. Mushrooms can also be full of B vitamins like riboflavin and niacin, and are loaded with selenium, a strong antioxidant known to lessen the chance of cancer of the prostate.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried well through the mushrooms. This sauce is the perfect way to turn a regular meat and potatoes meal into a romantic dinner, and it is 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 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 the large skillet over medium-high heat. Stir inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and hang up aside.

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