Steak with Burgundy Mushroom Sauce The Pioneer Woman

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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 stylish addition for your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you would like, or combine a few varieties to get a gourmet touch.

 

Mushrooms are full of minerals and vitamins as well as flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays a huge role in cardiovascular health insurance and can help regulate blood pressure levels. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and are filled with selenium, a robust antioxidant recognized to lessen the risk of prostate type of cancer.

Port wines are a sweet, red dessert wine accessible 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 very well with the mushrooms. This sauce is the perfect way to show a day to day meat and potatoes meal in a romantic dinner, and is likely to impress your friends and relatives if serving onlookers.

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, in case 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 the large skillet over medium-high heat. Stir within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in a bowl and set aside.

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