Steak Strips Creamy Mushroom Sauce Recipe Daily Dish Recipe 110

Steak Strips Creamy Mushroom Sauce Recipe Daily Dish Recipe 110 Porterhouse Steak Stock Photos Porterhouse Steak Stock Images Alamy thick creamy mushroom sauce for steak Scrumpdillyicious: Grilled Steak with Mushroom Marsala Cream Sauce Crock Pot Round Steak with Mushroom Cream Sauce Beyer Beware. Porterhouse Steak Stock Photos Porterhouse Steak Stock Images Alamy Steak Strips Creamy Mushroom Sauce Recipe Daily Dish Recipe 110

thick creamy mushroom sauce for steak Steak Strips Creamy Mushroom Sauce Recipe Daily Dish Recipe 110 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 just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you wish, or combine a number of varieties for any gourmet touch.

 

Mushrooms are abundant with minerals and vitamins as well as flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays a crucial role in cardiovascular health insurance has been shown to help regulate blood pressure. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and are loaded with selenium, an effective antioxidant known to help reduce potential risk of prostate type of cancer.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a wonderful way to turn an every day meat and potatoes meal in to a romantic dinner, and it is sure 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 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 large skillet over medium-high heat. Stir inside the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl as well as set aside.

Pour the port into the skillet, add the bay leaf if desired, and bring to a boil over high heat. Boil for six or seven minutes, or before port begins 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 the sauce thickens. Remove the skillet from the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back to the sauce.