Steak with Burgundy Mushroom Sauce The Pioneer Woman

Steak with Burgundy Mushroom Sauce The Pioneer Woman Steak with Burgundy Mushroom Sauce The Pioneer Woman Cooks Ree Drummond mushroom sauce for steak pioneer woman Bone Steak With BaconMushroom Sauce Recipe Porterhouse steak, Bacon and The ojays Steak with Burgundy Mushroom Sauce Gluten Free The Happy Tummy: A collection of recipes . Steak with Burgundy Mushroom Sauce The Pioneer Woman Cooks Ree Drummond Steak with Burgundy Mushroom Sauce The Pioneer Woman

mushroom sauce for steak pioneer woman Steak with Burgundy Mushroom Sauce The Pioneer Woman 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 it is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you would like, or combine a number of varieties for the gourmet touch.

 

Mushrooms are rich in minerals and vitamins and also flavor. One portobello mushroom has all the potassium as being a banana; potassium plays an important role in cardiovascular health insurance and can help regulate blood pressure level. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and are packed with selenium, a robust antioxidant known to reduce the chance of prostate cancer.

Port vino is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is a wonderful way to make an everyday meat and potatoes meal into a romantic dinner, which is likely 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 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 a very 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 right into a bowl as well as set aside.

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