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mushroom and green peppercorn sauce for steak Steak Tenderloin in a Pink Peppercorn Sauce Recipe on Closet Cooking 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 is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you want, or combine a few varieties for any gourmet touch.

 

Mushrooms are abundant with vitamins and nutrients and also flavor. One portobello mushroom has just as much potassium as a banana; potassium plays a crucial role in cardiovascular health and can help regulate blood pressure. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and are loaded with selenium, a strong antioxidant proven to help in reducing the potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is a wonderful way to make 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 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 your 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 linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet into a bowl and hang aside.

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