Steak With Burgundy Mushroom Sauce Recipes — Dishmaps

Steak With Burgundy Mushroom Sauce Recipes — Dishmaps The Best Creamy Mushroom Sauce for Steaks Wholesome Cook mushroom sauce for over steak Creamy Steak and Mushrooms Burgundy Mushroom Sauce over Beef for SundaySupper The DinnerMom. The Best Creamy Mushroom Sauce for Steaks Wholesome Cook Steak With Burgundy Mushroom Sauce Recipes — Dishmaps

mushroom sauce for over steak Steak With Burgundy Mushroom Sauce Recipes — Dishmaps Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition to your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which 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 several varieties for the gourmet touch.

 

Mushrooms are abundant in vitamins and nutrients in addition to flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays a huge role in cardiovascular health insurance can help regulate blood pressure. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and therefore are packed with selenium, a robust antioxidant recognized to help in reducing the potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is a brilliant way to change a day to day meat and potatoes meal in to a romantic dinner, and is likely to impress your invited 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 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 in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl and hang aside.

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